Gluten Free Banana Bread
This is the first recipe I made after finding out I was gluten intolerant
Ingredients
- 3 ea ripe bananas
- ⅓ cup melted butter
- 1 tsp baking soda
- pinch salt
- ¾ cup sugar
- 1 lg egg
- 1 tsp vanilla
- 1 ½ cups gluten free all purpose flour
- optional add in, pecans or walnuts
Instructions
- Preheat oven to 350°F and grease a 9x5-inch loaf pan
- In a mixing bowl, mash the bananas. Add melted butter and mix well.
- Stir in baking soda and salt. Mix in sugar, egg, and vanilla extract.
- Gradually add the gluten-free flour and mix until just combined.
- Fold in any optional mix-ins
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the banana bread to cool before slicing and serving.
Notes
Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
You can customize this banana bread by adding chocolate chips, nuts, or dried fruits. For a dairy-free version, substitute the butter with coconut oil.
Tried this recipe?Let us know how it was!
