Ingredients
Scale
- 3 medium overripe bananas
- 2 large eggs
- 1/3 cup neutral oil (or melted butter)
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Mash the bananas in a large bowl using a fork.
- Add eggs, oil, brown sugar, and vanilla extract; stir well.
- Add gluten-free flour blend, baking soda, salt, and cinnamon; mix until almost no powder remains.
- If using, fold in nuts or chocolate chips now.
- Pour the mixture into a greased or parchment-lined loaf pan.
- Bake at 350°F for 55 to 65 minutes, starting to check at 50 minutes, until a toothpick comes out clean.
- Let the bread sit in the pan for 10 minutes, then cool on a rack before slicing.
Notes
Use very ripe bananas for optimal sweetness and moisture. Don’t overmix to avoid a dense loaf. Let the bread rest after baking for better texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg