Best Homemade Gluten-Free Banana Bread
This is the Best Homemade Gluten-Free Banana Bread you will ever have. It's moist, fluffy, soft with a nutty and crunchy twist. Made with fresh bananas, coconut sugar, coconut oil, gluten-free flours, dark chocolate morsels, and raw walnuts. Gluten-free, dairy-free and refined-sugar free.
Ingredients
- 2 ripe bananas (plus 1 more for garnish if desired)
- 2 eggs
- 1/3 cup coconut sugar
- 1/4 cup coconut oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp pink sea salt
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1/3 cup dark chocolate morsels (plus more for garnish)
- 1/3 cup chopped raw walnuts (plus more for garnish)
Instructions
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Preheat oven at 350 degrees F.
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In a large mixing bowl mash 2 ripe bananas using a potato masher or a fork. Melt coconut oil and add to bowl with bananas along with eggs, coconut sugar, cinnamon, nutmeg, vanilla extract and salt. Whisk together until all ingredients are well combined.
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Add almond flour, tapioca flour, and baking powder to wet ingredients. Whisk until dry ingredients are mixed with wet ingredients and there are no traces of flour. (Careful to not over whisk though! This will result in your bread not rising or getting flat after you take it out of the oven). Using a spatula, fold in chocolate morsels and raw walnuts into batter.
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Line a 9x5 loaf baking pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with a bit of coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.
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Pour batter into lined baking pan. Move pan slightly around to even out batter. Slice the remaining banana right in half lengthwise if you want to garnish your bread. Place sliced banana right over the batter. Garnish with more chocolate morsels and chopped raw walnuts.
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Place pan in oven and bake for 55 minutes.
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Remove bread from the oven and place on cooling rack. Allow bread to set for at least an hour before removing from baking pan. You want to make sure the bread has completely cooled-down and has set before attempting to take it out of the pan. If you take the bread out of pan while it's still hot, it will fall apart. Feel the bottom of the pan with your hands after an hour has passed. If it still feels slightly warm, allow it to keep cooling down over cooling rack. The amount of time it will take for the bread to completly cool-down depends on how warm or cool your kitchen is.
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Once you feel the pan is cool, remove bread from the pan by gently pulling up the pieces of parchment paper that were left hanging from both sides of the pan. Place bread on a cutting board, slice and enjoy! Wrap any remaining bread in saran wrap or place in a Tupper ware dish with a tight lid. Keep refrigerated for up to 5-7 days.
Recipe Notes
Tips and Substitutions:
- Measure exact dry ingredients- Use a spoon to scoop flours into measuring cups and level by using a knife. This method ensures that you are properly measuring each ingredient.
- Don’t over mix your dough- This can prevent your bread from rising and getting fluffy. Instead, your bread will result in getting flat once you take it out of the oven.
- Line baking pan with parchment paper- Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools-down. Line pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with a bit of coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.
- Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
- Make sure the bread has cooled-down and has set before attempting to remove from pan- If you take the bread out of pan while it's still hot, it will fall apart. Feel the bottom of the pan with your hands and if it still feels slightly warm, allow it to keep cooling down over cooling rack. The amount of time it will take for the bread to completly cool-down depends on how warm or cool your kitchen is.