One of my favorite memories from my family’s home is the smell of banana bread baking in the oven. My Mom use to make it for us all the time, and I look forward to having it every time I go home and visit. The recipe has been passed down in my family for generations, and my Mom puts her own spin on it by adding chocolate chips or walnuts. Naturally the recipe calls for regular all-purpose flour, but my Mom substitutes brown rice flour or another gluten free alternative so I can enjoy it too.
One Sunday morning I was feeling a little homesick, so to cheer myself up, I decided to make my Mom’s banana bread. I called her for the recipe, and made a few tweaks of my own.
Gluten Free Banana Bread Recipe
- 1/2 cup melted coconut oil (or vegetable oil)
- 4 large ripe bananas
- 1 cup Organic Cane Sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups of King Arthur Measure for Measure Gluten Free Flour (or all-purpose flour)
- 3 teaspoons coconut milk
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1-2 tablespoon of brown sugar
- Pre-heat your oven to 350 degrees.
- Mix together the melted coconut oil, 3 bananas and sugar for about 1 minute on medium speed.
- Add in the eggs and vanilla extract, and mix on medium speed for another 30 seconds.
- Add in your gluten free flour, baking powder, baking soda and coconut milk. Mix together on medium speed for another minute. Scrape the bottom of the bowl to make sure everything is incorporate.
- Spray your loaf pan (roughly 9×5 inch) with coconut oil (or pam) and line it with parchment paper. Spray the parchment paper with another light coat of coconut oil.
- Scoop your batter into the loaf pan, pressing down with a spatula so it goes into all the corners.
- Take the fourth banana and slice it vertically so you have two thin pieces (depending on the size of the banana, you’ll probably have a few pieces left over, so just go ahead and enjoy those as a snack). Lay the slices in a cool pattern on top of the loaf.
- Sprinkle about 1-2 tablespoons of brown sugar over the top.
- Bake for about an hour to 1 hour and 20 minutes – until a tooth pick, cake tester, or knife comes out clean. Be patient – gluten free baked goods often take longer to cook.
- Let cool for 5-10 minutes, and enjoy!