½cupraisins, walnuts, or chocolate chips (optional)
Instructions
Preheat oven to 325°F (165°C)
Grease a 5" x 9" (1.5 quart) loaf pan or line with parchment paper.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon, together. Set aside.
In a large bowl, mix the puréed bananas, coconut sugar, oil, vanilla, and flax egg mixture together.
Pour the dry ingredients into wet ingredients and mix well to combine.
If using, fold in raisins, walnuts, or chocolate chips.
Pour batter into prepared loaf pan.
Bake for 50 minutes to 1 hour or until a tester comes out clean.
Allow banana bread to cool for about 10 minutes in the pan before removing and placing on a cooling rack. Allow to fully cool before slicing.
Notes
Please read all of the info and FAQ above before making this recipe.
Baking times will vary slightly depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50-minute mark.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend. The weight listed in the recipe above is specifically for the Bob’s Red Mill blend in the red bag.
Coconut flour or any other single gluten-free flour will NOT work for this recipe. A gluten-free blend must be used, the one mentioned above for the best results.
Be sure to purée your bananas enough so no chunks remain, this can be done with a stick blender, a regular blender, or a NutriBullet.
Brown sugar may be used instead of coconut sugar.
To Make Oil-Free: ½ cup (123g) of plain, unsweetened applesauce can be used instead of the melted coconut oil if you want the banana bread to be oil-free.
Place any leftovers in an airtight container and keep at room temperature for up to 2 days. If you still have any after the 2 days have passed, place the container in the refrigerator where it will keep for another 4-5 days. Bring to room temperature before serving (or you can enjoy it cold, it's up to you!).
To freeze, wrap the whole loaf tightly in freezer plastic wrap and place it in a freezer bag or an airtight container. It will keep in the freezer for up to 2 months. When you’re ready, remove it from the freezer and place it in the refrigerator to thaw overnight. Bring to room temperature, slice, and serve.
Nutrition info is based on one of 12 slices and the recipe is made as it is written, using coconut oil, with no add-ins. The recipe made with applesauce contains 134 calories per slice. The nutrition information on this website is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.