Do you ever look at your fruit bowl and see those bananas you bought with the best intentions? You know the ones. They’ve gone from bright yellow to a deep, spotty brown. Well, don’t you dare throw them away! Those bananas are pure gold. They’re just waiting to become the most amazing, fragrant loaf of Banana Bread you’ve ever had.
This recipe is my go to for a reason. It’s incredibly simple, uses wholesome ingredients, and fills the whole house with that warm, sweet scent that just feels like a hug. It’s the kind of baking project that’s relaxing and rewarding, even if you are new to the kitchen. So let’s turn those sad looking bananas into a happy loaf of bread.
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Why You’ll Love This Recipe
Honestly, what’s not to love about a warm slice of homemade Banana Bread? It is the classic comfort food. This particular recipe is a keeper because it’s so straightforward. There are no complicated steps or fancy techniques involved here.
It’s a truly healthy banana bread recipe. We use coconut oil and coconut sugar, which add a lovely, subtle flavor without being overly sweet. It feels good to eat, whether you enjoy it as a quick breakfast or a little afternoon treat with your tea.
Another great thing is how forgiving this recipe is. The batter is thick and rich, and it bakes up into a loaf that is beautifully moist every single time. You get a tender crumb and a gorgeous golden brown top. It is the real deal.
And can we talk about the Banana Bread Aesthetic for a moment? A freshly baked loaf cooling on a wire rack is just so charming. It makes your kitchen feel cozy and inviting. It looks rustic and beautiful, especially with a sprinkle of oats and pecans on top.
This is the kind of Breakfast Bread that starts your day off right. It’s also incredibly versatile. You can add chocolate chips for a sweeter treat or nuts for a bit of crunch. It’s all up to you!
Ingredients
For this delicious Banana Bread, you’ll need a handful of simple ingredients. Many of these might already be in your pantry, which is always a bonus. Here is what to gather.
- 10 ounces Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (about 2 ¼ cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs or a similar egg replacer
- 1 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup vegan coconut yogurt or plain yogurt
- 3/4 cup mashed bananas (from very ripe bananas)
- Gluten free certified oats and chopped pecans for topping (optional)
- Chocolate chips or chopped nuts for mixing in (optional)
The secret to the best Banana Bread is using those super ripe bananas. The ones with black skin are amazing because they are extra sweet and flavorful. They also make the bread incredibly moist.
Step By Step Instructions
Ready to bake? Let’s walk through this together. I promise it’s easy. Just follow these steps, and you’ll have a beautiful loaf in no time.
Step 1: Get Everything Ready
First things first, let’s get that oven warmed up. Set it to 350 degrees Fahrenheit. While it’s heating, grab your nine by five inch loaf pan. Grease and flour it, or line it with parchment paper. This little step ensures your beautiful bread will pop right out later.
Step 2: Mix The Dry Ingredients
In a medium bowl, it’s time for the dry stuff. Sift in your gluten free flour, baking powder, baking soda, and sea salt. Sifting sounds fussy, but it makes your Banana Bread lighter and fluffier. Once it’s all in the bowl, just give it a quick whisk to combine everything evenly.
Step 3: Combine The Wet Ingredients
Now for the wet ingredients. In a separate large bowl, or the bowl of your stand mixer, add the flax eggs, coconut sugar, and melted coconut oil. Mix them together on a medium low speed for about two minutes. You want them to be well combined.
Next, it’s time for the flavor! Scrape in the seeds from your vanilla bean or pour in the vanilla extract. Then add the yogurt and your mashed bananas. Mix everything again for another two minutes. Remember to scrape down the sides of the bowl to make sure it’s all incorporated.
Step 4: Bring It All Together
Here is where the magic happens. Add about half of your dry ingredient mixture to the wet ingredients. Mix for just thirty seconds. Then add the rest of the dry ingredients and mix for another thirty seconds. Be careful not to overmix! Just mix until you no longer see dry flour.
If you’re adding any extras like chocolate chips or nuts, now is the time. Gently fold them into the batter with a spatula. The batter for this healthy banana bread recipe will be quite thick, and that’s exactly what you want.
Step 5: Bake Your Bread
Carefully pour the batter into your prepared loaf pan. Use your spatula to smooth the top so it bakes evenly. For that lovely Banana Bread Aesthetic, sprinkle some gluten free oats and chopped pecans right on top. This gives it a nice texture and a professional look.
Pop the pan onto the top shelf of your oven. Let it bake for about 60 minutes. Ovens can vary, so start checking on it around the 50 minute mark. Your Banana Bread is done when a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 6: Cool And Enjoy
Once it’s baked, take it out of the oven. Let the loaf cool in the pan for about ten minutes. This helps it set up. Then, carefully turn it out onto a wire rack to cool completely. I know it’s tempting, but letting it cool all the way makes it much easier to slice. And that’s it! You made delicious Banana Bread.
How To Store Leftovers
If you somehow have any Banana Bread left over, storing it properly is key to keeping it fresh and moist. Luckily, it is very simple to do.
First, make sure the loaf has cooled completely to room temperature. Wrapping it while it’s still warm can trap steam and make the bread soggy. Nobody wants that!
Once it’s cool, wrap the loaf tightly in plastic wrap. For extra protection, you can place the wrapped bread into a large zip top plastic bag. Squeeze out as much air as possible before sealing it.
You can keep it right on your counter at room temperature for up to a week. Try to avoid putting it in the refrigerator. The cold air can actually dry it out much faster.
This bread also freezes beautifully. Just follow the same wrapping instructions and pop it in the freezer. It will be good for up to three months. When you are ready for a slice, just let it thaw on the counter.
Tips
Want to make your Banana Bread even better? Here are a few little tips and tricks I’ve picked up along the way. They can help ensure your loaf comes out wonderfully every single time.
The riper the bananas, the better the bread. Seriously. Let them get almost black. If your bananas aren’t quite there yet, you can speed up the process. Just place them on a baking sheet and bake at 300 degrees for about 15 minutes until the peels are dark.
Be gentle when you mix the batter. Overmixing can develop the gluten too much, even in gluten free flour. This can lead to a tough or dense loaf. Mix just until the ingredients are combined, and then stop.
Feel free to customize! This is a great base recipe. You can stir in a cup of chocolate chips, chopped walnuts, or pecans. A teaspoon of cinnamon or a dash of nutmeg also adds a lovely warmth to your Breakfast Bread.
This recipe also works great for muffins. Just prepare the batter as directed and pour it into a prepared muffin tin. They’ll bake much faster, probably around 20 to 23 minutes. They are great for grab and go snacks.
If you’re adding oats on top for that classic Banana Bread Aesthetic, be sure to use oats that are certified gluten free to keep the entire recipe safe for those with sensitivities. Or, you can just leave them off entirely. It will still be delicious.
Conclusion
And there you have it! A simple, satisfying recipe for homemade Banana Bread that is sure to become a favorite in your household. It is more than just a recipe; it’s a way to turn something ordinary into a warm and comforting treat.
Baking this bread is a wonderful weekend activity. The process is relaxing, and the reward is absolutely delicious. It makes the perfect Breakfast Bread with a cup of coffee or a delightful snack any time of day. I really hope you give this recipe a try.
There’s nothing quite like the pride of pulling a perfect loaf of Banana Bread out of your own oven. Happy baking!
FAQ
Can I Use Regular All Purpose Flour?
This healthy banana bread recipe was specifically developed with a gluten free one to one baking flour blend. Substituting with regular all purpose flour might work, but it could change the texture and moisture level of the final loaf.
Can I Use A Different Type Of Sugar?
Yes, you can. While we love the caramel notes of coconut sugar, you could substitute it with an equal amount of brown sugar or regular granulated sugar. This may slightly alter the flavor and moisture of the Banana Bread.
Why Did My Banana Bread Sink In The Middle?
A sunken middle is usually caused by one of two things. It might be slightly underbaked, so the center structure hasn’t set. It could also happen if the oven door was opened too early during baking, causing a sudden drop in temperature. Always check for doneness with a toothpick.
How Do I Know When My Bananas Are Ripe Enough?
You’re looking for bananas with lots of brown or black spots on the peel. The darker, the better! The peel should be thin, and the banana inside should be soft and very sweet. These bananas are much easier to mash and provide the best flavor for your Banana Bread.
Homemade Banana Bread
A warm, sweet, and fragrant loaf of Banana Bread made from ripe bananas. This simple, wholesome, and forgiving recipe uses coconut oil and coconut sugar, resulting in a beautifully moist loaf with a tender crumb. Perfect as a quick breakfast or a comforting afternoon treat.
Requirements
Ingredients
Instructions
- First things first, let’s get that oven warmed up. Set it to 350 degrees Fahrenheit. While it’s heating, grab your nine by five inch loaf pan. Grease and flour it, or line it with parchment paper. This little step ensures your beautiful bread will pop right out later.
- In a medium bowl, it’s time for the dry stuff. Sift in your gluten free flour, baking powder, baking soda, and sea salt. Sifting sounds fussy, but it makes your Banana Bread lighter and fluffier. Once it’s all in the bowl, just give it a quick whisk to combine everything evenly.
- Now for the wet ingredients. In a separate large bowl, or the bowl of your stand mixer, add the flax eggs, coconut sugar, and melted coconut oil. Mix them together on a medium low speed for about two minutes. You want them to be well combined.
- Next, it’s time for the flavor! Scrape in the seeds from your vanilla bean or pour in the vanilla extract. Then add the yogurt and your mashed bananas. Mix everything again for another two minutes. Remember to scrape down the sides of the bowl to make sure it’s all incorporated.
- Here is where the magic happens. Add about half of your dry ingredient mixture to the wet ingredients. Mix for just thirty seconds. Then add the rest of the dry ingredients and mix for another thirty seconds. Be careful not to overmix! Just mix until you no longer see dry flour.
- If you’re adding any extras like chocolate chips or nuts, now is the time. Gently fold them into the batter with a spatula. The batter for this healthy banana bread recipe will be quite thick, and that’s exactly what you want.
- Carefully pour the batter into your prepared loaf pan. Use your spatula to smooth the top so it bakes evenly. For that lovely Banana Bread Aesthetic, sprinkle some gluten free oats and chopped pecans right on top. This gives it a nice texture and a professional look.
- Pop the pan onto the top shelf of your oven. Let it bake for about 60 minutes. Ovens can vary, so start checking on it around the 50 minute mark. Your Banana Bread is done when a toothpick inserted into the center comes out with a few moist crumbs attached.
- Once it’s baked, take it out of the oven. Let the loaf cool in the pan for about ten minutes. This helps it set up. Then, carefully turn it out onto a wire rack to cool completely. I know it’s tempting, but letting it cool all the way makes it much easier to slice. And that’s it! You made delicious Banana Bread.
Notes
The riper the bananas, the better the bread. Seriously. Let them get almost black. If your bananas aren’t quite there yet, you can speed up the process by placing them on a baking sheet and baking at 300 degrees for about 15 minutes until the peels are dark.
Be gentle when you mix the batter. Overmixing can develop the gluten too much, even in gluten free flour, leading to a tough or dense loaf. Mix just until the ingredients are combined, and then stop.
Feel free to customize! This is a great base recipe. You can stir in a cup of chocolate chips, chopped walnuts, or pecans. A teaspoon of cinnamon or a dash of nutmeg also adds a lovely warmth to your Breakfast Bread.
This recipe also works great for muffins. Just prepare the batter as directed and pour it into a prepared muffin tin. They’ll bake much faster, probably around 20 to 23 minutes, perfect for grab-and-go snacks.
If you’re adding oats on top for that classic Banana Bread Aesthetic, be sure to use oats that are certified gluten free to keep the entire recipe safe for those with sensitivities. Or, you can just leave them off entirely; it will still be delicious.
Once cooled completely to room temperature, wrap the loaf tightly in plastic wrap. For extra protection, you can place the wrapped bread into a large zip top plastic bag. Keep it right on your counter at room temperature for up to a week. Avoid putting it in the refrigerator as the cold air can dry it out faster.
This bread also freezes beautifully. Just follow the same wrapping instructions and pop it in the freezer for up to three months. When ready for a slice, just let it thaw on the counter.
Nutrition
Calories
Sugar
Fat
Carbs
