Simple Gluten Free Banana Bread

I used to shamefully throw away those brown bananas every week. I would have the absolute BEST intentions (spoiler alert: I’m totally going to make banana bread this week) and then they would go straight into the trash just to be replaced by fresh, yellow ones that would ultimately face the same demise.

But y’all! This recipe changed everything. This easy, gluten free banana bread is so good, I’m actually motivated to make it when I spy those brown bananas staring me down. 

And honestly, is there anything better than that smell of fresh banana bread wafting through your house? I personally think the only thing better is my inner satisfaction in knowing I did something I said I was going to do when I was optimistically grocery shopping several days ago. Look at me! I actually did the thing! Please clap. 👏🏻

Simple Gluten Free Banana Bread

A quick and easy gluten free version of a family favorite! Plus, who doesn't have some overripe bananas sitting on their kitchen counter right this minute?

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Ingredients

  

• 1 cup mashed overripe bananas (about 2-3 bananas)
• 1 tsp baking soda
• 1/2 tsp vanilla
• 1/3 cup melted butter (or coconut oil for dairy free)
• 2 eggs
• 1/2 cup sugar
• 1 dash salt
• 1 1/2 cups 1:1 gluten free flour (I use King Arthur)
• Optional add-ins such as chocolate chips, blueberries, cranberries, walnuts, etc. 

Instructions

 

• Preheat oven to 350 degrees.
• Put bananas in bowl and mash with fork. Add baking soda and mash a bit more. (I read about this technique a long time ago, idk why it’s a thing but I do it)
• Add in eggs, sugar, and melted butter. Blend together. 
• Add flour and salt, blend until smooth. 
• Fold in your add-ins. I almost always add about 1/4 cup of Enjoy Life dark chocolate chips. 
• Pour into greased 8×4 loaf pan. I add a few more chocolate chips on top and sprinkle a bit of raw sugar as well… it’s pretty and helps the bread get that little toasty crunch, YUM. 
• Bake at 350 for 50-55 minutes. Top will be browned and toothpick inserted will come out clean — unless you stick into a melty chocolate chip!

Notes

*Not gluten free? No problem, you can totally use regular white flour if you choose.

*Have a super sweet tooth? 1/2 cup of sugar is more than sweet enough for me but you can do 3/4 cup if you want. 

*Keeping an eye on your blood sugar? You can substitute coconut sugar for cane sugar … it has more nutrients and a slightly less glycemic index than regular sugar. Just keep in mind it will be less sweet than regular sugar.

*Need it to be dairy free? Just use melted coconut oil instead of butter! It will change the taste a bit, but it’s still super yummy.

Tried this recipe?Let us know how it was!