Mom's Gluten-Free Banana Bread

5 from 1 vote

Mom's gluten free banana bread is perfectly soft, easy to slice and has just the right amount of tender crumb. This recipe has been perfected over the last 10 years to give you the absolute best sweet bread snack every time.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana, bread, breakfast, gluten free banana bread

Servings: slices

Calories: 309kcal

Author: Chandice Probst

Cost: $10

Ingredients

½ cup coconut oil softened slightly but not melted
½ cup Brown sugar
½ cup sugar
2 Eggs
1 tablespoon lemon juice
1 teaspoon Vanilla extract
3 ripe large bananas mashed
½ cup almond flour
1 ½ cups gluten free all purpose flour
1 teaspoon Baking powder
½ teaspoon baking soda
½ teaspoon Salt

Instructions

Preheat your oven to 350°F (175°C)
In a stand mixer, cream the coconut oil and sugars until light and fluffy then add eggs, lemon juice and vanilla and mix well
Peel the bananas and place them in another bowl. Then using a fork or potato masher, mash the bananas until they are smooth and no large lumps remain and mix them into the egg mixture
In another bowl, whisk together the dry ingredients then add them to the wet ingredients one cup at a time
Spoon the batter evenly into a greased loaf pan (I also like to sugar it), and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean

Notes

Make Ahead: This bread work great when you make it ahead! Make the full recipe and it's ready for breakfast the next morning.

Storing: You can store this bread in an airtight container at room temperature for up to three days. Or freeze it for up to two months. I like to individually wrap these bread slices and place them in a freezer bag.

Reheating: Pull out as many slices as you need and let them thaw on the counter. For a fresh, warm the slice, microwave for about 15-20 seconds.

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