Ingredients
Scale
- 3 large overripe bananas
- 2 large eggs
- 1/3 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 3/4 cups gluten-free all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Optional: 1/2 teaspoon cinnamon, 1/3 cup chopped walnuts, or chocolate chips
Instructions
- Mash the bananas until lumpy.
- Whisk together eggs and blend in melted coconut oil and coconut sugar until well mixed.
- Add vanilla extract.
- In a separate bowl, combine gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- Mix the dry ingredients into the wet ingredients until just combined.
- Pour into a lined loaf pan, sprinkle optional nuts or chocolate on top.
- Bake at 350°F for about 50 minutes, checking at 45 minutes.
- Let cool for at least 20 minutes before slicing.
Notes
Use overripe bananas for optimal sweetness and moisture. Store in a sealed container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free