Ingredients
- 3 ripe bananas (spotty = sweetest!)
- 1½ cups gluten-free all-purpose flour
- ½ cup melted butter or coconut oil
- ¾ cup sugar
- 2 large eggs
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup chocolate chips (optional but recommended)
Nutrition (per serving)
210kcal
32gcarbs
4gprotein
8gfat
2gfiber
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
- 2
Mash bananas in a large bowl until mostly smooth with some chunks.
- 3
Add melted butter, sugar, eggs, and vanilla. Whisk until combined.
- 4
Sprinkle baking soda and salt over the wet mix, then add flour. Fold gently — don't overmix!
- 5
Fold in chocolate chips if using.
- 6
Pour into pan, smooth top, bake 55-65 minutes. Toothpick should come out with moist crumbs, not wet batter.
- 7
Cool in pan 15 minutes, then on a rack. Best next day — flavors deepen overnight!
Pro Tips
- Very ripe, spotty bananas = natural sweetness + moisture. Don't skip them.
- Sub mashed pumpkin or applesauce for banana for a banana-free version.
- Wrap tightly — banana bread stays moist for 4-5 days.
FAQs
Can I use frozen bananas?
Yes! Thaw, drain excess liquid, and mash. Works perfectly.
How do I make it vegan?
Use flax eggs (2 tbsp flax + 5 tbsp water) and coconut oil instead of butter.
Is this flour blend specific?
Any 1:1 GF baking blend works. No need for special blends.