This gluten free banana bread is super soft, moist, and loaded with delicious ripe bananas. It’s the perfect texture and can also be made dairy free!
- 1 1/2 cups (350g) finely mashed ripe bananas (about 3 1/2 medium bananas)
- 3/4 cup (175g) packed light brown sugar (or coconut sugar)
- 3 tbsp pure maple syrup
- 1/2 cup (55g) any mild oil (vegetable, canola, melted coconut oil..etc).
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60g) canned full fat coconut milk, skim the cream from the top* (or plain yogurt)
- 1 1/4 cups (195g) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1/2 cup (50g) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, loosely ground
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 yellow banana for decorating (optional)
- Preheat the oven to 350F and spray and line a 9×5 loaf pan with parchment paper. Allow the paper to hang over the two long sides so it’s easy to lift out later.
- Add 1/2 cup of oats to a food processor and pulse 3-4 times. Mix this into a bowl of flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Measure out your bananas to ensure you have 1 1/2 cups. Try to mash them up as fine as possible and set aside. (see notes below on how to ripen bananas)
- Whisk together the sugar, maple syrup, oil, eggs, vanilla, and coconut cream. Once smooth, mix in the banana.
- Fold in the dry ingredients and pour the batter into your prepped pan.
- As an optional step – peal and slice your extra yellow banana length wise and lay the slices cut side up on top of the batter.
- Bake for 50 minutes to an hour. It’s ready when the top is completely golden brown, the center is puffed up, and a toothpick comes out clean.
- Allow the banana bread to cool in the pan for 30 minutes. Lift it out of the pan and allow it to cool for an hour. It’s important that the bread is COMPLETELY cooled before slicing. You can place it in the fridge to speed up this process.
- Now slice and enjoy!
- To ripen bananas fast – Bake at 300F for 15 minutes on a baking sheet lined with foil. They will turn black and shiny. Allow them to cool, then peal and mash.
- To properly measure the coconut milk – Open the can and skim the thick cream off the top. The cream rests on top of the can while the liquid sinks to the bottom. Avoid using the liquid. It’s much easier to separate the two if you place the can in the fridge the day before baking.
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