Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1/4 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 cup gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/4 cup chopped nuts or dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a mixing bowl, combine the mashed bananas and melted coconut oil, mixing until well combined.
- Add the coconut sugar, non-dairy milk, and apple cider vinegar, and stir until mixed.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing.
- If using, fold in the nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use very ripe bananas for added moisture and sweetness. This banana bread can be frozen for later enjoyment. Wrap tightly in foil or a zip-lock bag.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free