Gluten Free Banana Bread

Gluten Free Banana Bread

Moist and delicious gluten free banana bread made with simple ingredients. Easy, one‑bowl recipe that’s perfect for breakfast, snacks, or lunchboxes. Freezer‑friendly and family‑approved.

5 from 2 votes

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Category: Muffins and Breads

Cuisine: Western

Keyword: baking, banana bread, dessert, gluten free

Prep Time: 10

Cook Time: 50

Additional Time: 30

Total Time: 1 30

Servings: slices

Calories: 247kcal

Author: Vanessa Gengaroli

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