Secrets to Perfect Gluten-Free Banana Bread

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and adds moisture.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides a similar sweetness with a different flavor.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds add crunch and are nut-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and more antioxidants.

Line the loaf pan with a parchment sling for easier removal later.

Mash the ripe bananas until slightly chunky, using about 1 cup or 240 grams.

In a bowl, whisk together 1.5 cups plus 2 tablespoons (227 grams) of gluten-free all-purpose flour, 1.5 cups (300 grams) of sugar, 2 teaspoons of baking soda, 3/4 teaspoon of salt, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of cinnamon.

In a measuring cup, combine 1/2 cup (120 milliliters) of melted coconut oil, 1/3 cup plus 1 tablespoon (92 milliliters) of water, and 1 teaspoon of vanilla extract.

Add the two eggs to the wet ingredients and mix well.

Combine the mashed bananas with the wet ingredients and mix until just combined, leaving some banana chunks.

Pour the batter into the prepared loaf pan and smooth the top.

Preheat the oven to 350°F (175°C) and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for about 10 minutes, then loosen the edges with a butter knife and remove from the pan.

Allow the bread to cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary