Gluten-free banana bread
Indulge in the delightful taste of gluten-free banana bread made with wholesome ingredients like buckwheat and coconut flour. This easy recipe combines the natural sweetness of ripe bananas and a hint of cinnamon, perfect for a healthy treat. Enjoy the moist texture and rich flavor without any gluten!
- 21 Aug 2025
- Cook time 70 min
- Prep time 10 min
- 8 Servings
- 11 Ingredients
Banana bread is a timeless classic loved by many, but for those who are gluten intolerant, enjoying this delectable treat can be challenging. This gluten-free banana bread recipe combines the wholesome goodness of buckwheat and coconut flours to deliver a moist, flavorful loaf that everyone can enjoy. Whether you're looking for a new breakfast option or a delightful snack, this recipe is perfect for satisfying your cravings without any gluten.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the buckwheat flour, coconut flour, baking powder, baking soda, and cinnamon. Stir well to ensure the ingredients are evenly distributed.
- In a separate bowl, peel and mash the bananas until smooth. A few lumps are okay, but aim for a mostly smooth consistency.
- Add the mashed bananas, sugar, eggs, soy milk, vanilla extract, and maple syrup to another large bowl. Whisk together until well combined.
- Gradually add the dry ingredients to the wet mixture. Stir the mixture until just combined; avoid over-mixing as this can make the bread dense.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Slice and enjoy your delicious, gluten-free banana bread either plain or with your favorite spread! The bread can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
Tips:
- Ensure your bananas are ripe for maximum sweetness and flavor. Overripe bananas work best for this recipe.
- Let your eggs and soy milk come to room temperature before mixing. This helps everything blend more smoothly.
- Mix the dry and wet ingredients separately before combining. This ensures even distribution of baking powder and soda, which will help your bread rise properly.
- Do not overmix the batter. Overmixing can lead to a tougher texture. Combine just until the ingredients are incorporated.
- Using a high-quality vanilla extract can enhance the overall flavor of your banana bread.
- Let the banana bread cool completely before slicing to avoid it falling apart.
Congratulations! You've successfully made a delicious gluten-free banana bread. With its moist texture, rich banana flavor, and a hint of cinnamon, it's sure to become a favorite in your household. Enjoy it fresh out of the oven, or save some slices for breakfast or a snack later. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 3.59g | 9% |
| Sugar 22g | 23% |
| Fat | |
| Fat 2.47g | 3% |
| Saturated 0.59g | 2% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 60mg | 10% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.38mg | 9% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.16ug | 7% |
| Vitamin C 3.70mg | 4% |
| Vitamin E 0.25mg | 2% |
| Vitamin K 1.78ug | 1% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 1.13mg | 10% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 240mg | 7% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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