Gluten-Free Banana Bread

Yields: 1 loaf (8–10 slices) | Prep Time: 10 minutes | Cook Time: 45–55 minutes

Finally—a gluten-free banana bread that isn't dry! This loaf is incredibly moist, perfectly sweet, and uses simple, clean ingredients. It’s the perfect way to use up those spotted bananas on your counter!

Ingredients:

• 1 cup mashed overripe bananas (about 2–3 bananas)
• 2 large eggs, room temperature
• 1/2 cup salted butter, melted (or vegan butter)
• 3/4 cup brown sugar, packed
• 2–3 tablespoons coconut milk (or milk of choice)
• 1 teaspoon vanilla extract
• 1 1/2 cups Gluten-Free All-Purpose Flour (See Note)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Note on Flour:

• • For the best texture, we love using 1 cup GF All-Purpose + 1/2 cup coconut flour (or almond flour). If you don't have those on hand, you can simply use 1 1/2 cups of a quality 1:1 Gluten-Free All-Purpose Flour.

Instructions:

1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
2. Mash the overripe bananas in a large mixing bowl until you have exactly 1 cup.
3. Whisk in the eggs, melted butter, brown sugar, milk, and vanilla extract until the mixture is smooth.
4. Sift the flour (or flour blend), baking soda, baking powder, and salt into the wet ingredients.
5. Stir the batter until the flour is just incorporated. If using coconut flour, let the batter sit for 2–3 minutes to thicken before pouring.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–55 minutes. Check with a toothpick at the 45-minute mark; it should come out clean. (Note: 100% All-Purpose flour may need the full 55 minutes).
8. Remove from the oven and let the bread cool in the pan for at least 15 minutes.
9. Transfer to a wire rack to cool completely before slicing to ensure the bread doesn't crumble.