Banana Bread – Free of Gluten, Dairy, and Refined Sugars
A truly scrumptious banana bread recipe that is also free of gluten, refined sugar, and dairy. With a delicious flavor and soft, moist crumb, this easy recipe is going to become your go-to for banana bread!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 1 9"x4" loaf 1x
- Category: Breads
- Diet: Gluten Free
Ingredients
Scale
2 cups (290 grams) Gluten Free multipurpose flour (I prefer Bob’s Red Mill 1 to 1)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 tsp vanilla
1/2 cup (140 grams) pure maple syrup
1 1/2 cups (350 grams) mashed ripe bananas (about 3 medium or 2 large bananas, but PLEASE measure)
1/3 cup (75 grams) avocado oil (or other neutral oil)
2 large eggs
Instructions
- Spray 9”x4” loaf pan with oil and line with parchment paper. See my video below on the best way to line the pan.
- Stir together the gluten free flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- In a different bowl, combine the vanilla, maple syrup, mashed banana, oil, and eggs. Mix until thoroughly combined.
- Add the dry ingredients to the wet ingredients and mix until well combined. If adding nuts, add them into the batter now.
- Pour the batter into the loaf pan. If adding nuts, top the loaf with nuts. Set the pan to rest on the counter, lightly covered with a towel to prevent anything getting into it. Preheat the oven to 350 degrees F.
- Bake the bread at 350 degrees for 55-65 minutes. Rotate the pan 180 degrees halfway through the bake. You should know when the loaf is done when a toothpick or sharp knife comes out clean.
- Leave it in the loaf pan to cool for at least 15 minutes before attempting to remove. This is a very soft bread, so giving it that bit of time to cool before moving it helps develop the crumb.
Notes
Your house is going to smell AMAZING while this bakes 😉