Gluten Free Banana Bread
This is the tastiest and easiest to make gluten free banana bread. All you need is one bowl and a bunch of easy to find ingredients. Plus this banana bread is dairy free and you can also make it low carb by omitting the maple syrup.
Ingredients
- 3 ripe bananas the riper the better!!!
- 3 eggs large
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup optional, exclude to make low carb
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- 1 teaspoon gluten free baking powder
- 2 cups almond meal
Instructions
- Heat Oven - Heat oven to 180C | 350F (or 160C | 320F fan forced)
- Prepare Loaf Pan - Lightly grease a loaf pan and line with baking paper or use silicon loaf pan (to save yourself the extra hassle).
- Combine Wet Ingredients - In a large bowl, combine the bananas, eggs, maple syrup (if using) coconut oil and vanilla extract.
- Add Dry Ingredients - Then add the almond meal, baking powder and cinnamon powder to the wet ingredients, mixing until well combined.
- Bake - Pour or spoon the mixture into the loaf pan and bake for approximately 50 minutes or until a skewer comes out clean.
- Allow to Cool - Let cool in the loaf pan for 30 minutes before turning out onto a wire rack to cool for a further 30 minutes.
Notes
- The 30 minutes additional time is the time you need to leave it in the baking tin to cool down. You should cool it a bit further on a wire rack before eathing, but if you wanted to have a sneaky piece while it is still warm, then it should be fine.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
Nutrition
Serving: 1sliceCalories: 247kcalCarbohydrates: 19gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 20mgPotassium: 165mgFiber: 3gSugar: 10gVitamin A: 95IUVitamin C: 3mgCalcium: 67mgIron: 1mg
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