The very best gluten-free banana bread should be easy to make, preferably in one bowl, yielding a moist loaf packed with banana flavor! This healthy, dairy-free and gluten-free recipe ticks all the boxes!
5 from 1 vote
Prep Time 10mins
Cook Time 1hr
Total Time 1hr10mins
Servings 12slices / 1 loaf
½cup brown sugar
3smallripe bananas,1 - 1 ¼ cup mashed
1 ½cupsgluten-free all-purpose flour,such as Pamela's artisan blend all-purpose flour
½cupalmond flour,not almond meal
Preheat oven to 325°F. Line a loaf pan with parchment paper and grease well.
Cream the coconut oil and sugars together, about 1 minute at medium speed.
Add in bananas, one at a time, mashing into the creamed mixture after each addition.
Add eggs one at a time, mixing well after each addition. Then blend in vanilla.
Place flour, almond flour, baking soda, cinnamon, and salt on top of the wet mixture. Blend well to incorporate the dry ingredients.
Bake at 325°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Ovens vary, check the bread with a toothpick around 50-55 minutes and continue to check every 5-10 minutes until the bread is done. Don't overbake. Also don't worry if your bread takes longer to cook than stated.
If your bread is browing too much on top, you may loosely cover with foil until the bread is finished.