Healthy Gluten Free Banana Bread Recipe
In this recipe, ripe bananas serve as the star ingredient, providing natural sweetness and moisture. Combined with gluten-free flour, eggs, and a touch of vanilla extract, they create a batter that bakes up into a tender and flavorful loaf. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this healthy banana bread is sure to become a staple in your recipe repertoire.
- 4 medium overripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 3/4 cups granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cup gluten-free all-purpose flour
- 3/4 teaspoons baking soda
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease an 8x4-inch loaf pan generously with cooking spray.
- Mix the Wet Ingredients:
In a large mixing bowl, mash the overripe bananas until smooth. Stir in the melted butter, granulated sugar, beaten egg, and vanilla extract until well combined.
- Combine the Dry Ingredients:
In a separate smaller bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, and salt until evenly mixed.
- Combine Wet and Dry Ingredients:
Add the flour mixture to the bowl with the wet ingredients. Stir until fully combined, but be careful not to overmix. It's okay if the batter is slightly lumpy due to the mashed bananas.
- Pour Batter into Loaf Pan:
Pour the banana bread batter into the prepared loaf pan, scraping the bowl to ensure you get all of the batter into the pan.
- Bake the Banana Bread:
Place the loaf pan in the preheated oven and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow to Cool:
Once baked, remove the banana bread from the oven and let it cool in the pan for at least 15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
- Stir the batter until just combined to prevent the bread from becoming dense.
- Customize your banana bread by adding nuts, chocolate chips, or dried fruit for extra flavor and texture.
- Keep leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze slices individually for longer storage.
Have Fun Baking!