The BEST Gluten Free Banana Bread
This gluten free banana bread is lightly spiced and perfectly moist. It's so quick and easy to make and is sure to become your favorite!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups plus 2 tbsp (227g) Kim's all purpose gluten free flour blend
- 2 tsp baking soda
- ¾ tsp salt
- 1½ cups (300g) granulated sugar
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 cup (about 2-3) bananas, coarsely mashed ((not overly ripe))
- ½ cup (120ml) coconut oil, melted ((substitute avocado oil, canola or vegetable oil))
- 2 large eggs, at room temperature
- ⅓ cup plus 1 tbsp (92ml) water
- 1 tsp vanilla extract
- 1 cup (150-240g) chopped toasted nuts (walnuts or pecans), semi-sweet or dark chocolate chips, or fresh blueberries
Instructions
- 1
Preheat oven to 350° F. Prepare an 8½ by 4½-inch loaf pan with nonstick spray and make a parchment paper sling (for easy removal). Set aside.
- 2
In a large bowl, whisk together the flour, sugar, salt, baking soda, nutmeg, cinnamon, and salt. Make a well in the center and add the melted coconut oil, bananas, eggs, water, and vanilla and stir to combine.
- 3
Pour into a greased 8½ by 4½-inch loaf pan.
- 4
Bake at 350° for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 5
Allow to cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire rack. Slice and serve.