Breakfast breads are one of my favorite things to bake. Usually, we only make muffins, but this time we upgraded to making a whole loaf.
I was pretty scared to take it out of the loaf pan since sometimes gluten free breads turn out crumbly. However, we had big plans for this banana bread, so we spent time to make sure the consistency was right.
All it took was running a butter knife around the edges of the loaf pan, and then our bread popped right out. That being said, if you feel more comfortable making muffins out of this recipe instead, I wouldn’t mind. I never complain about muffins.
Keep your banana in your bread, not the floor,
Your favorite alternative chefs, K & T
Banana Bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Ingredients
- 4 ripe bananas mashed
- 1 ½ cup gluten free all purpose flour
- ⅓ cup coconut oil melted
- ⅓ cup honey
- 2 tbsp coconut sugar
- 1 egg beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- A pinch of salt
- ½ cup chopped walnuts optional
Instructions
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Preheat oven to 350 degrees and line a 9x5 inch loaf pan with parchment paper.
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Mash bananas in a large bowl. Add all ingredients except walnuts and which until well combined.
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Fold in walnuts, then bake for 40 minutes - 1 hour.