Easy Gluten Free Banana Bread

I'm McKenzie
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This gluten free banana bread recipe will be your new favorite! You can also make it dairy free & egg free too!

If you’ve tried & loved our gluten free Pumpkin Muffins, you will love how easy & delicious this recipe is as well. Make a double or triple batch, make them into muffins and save in the freezer for an easy breakfast or snack anytime.

As a bonus, mix in a scoop of your favorite collagen and chocolate chips or extra cinnamon for a yummy & nourishing twist.

SIDE NOTE: For the best rise, be sure to use a fresh container of baking soda and once open, seal in airtight jar. Use old baking soda for a DIY soft scrub!

I’m not one to make your scroll for eternity to find the recipe, so here you go! If you make it, tag me on instagram! I love seeing when you try a recipe I’ve shared – it seriously makes my day!

Easy Gluten Free Banana Bread

1/2-1 cup sugar (depending on how sweet you like yours)
2 eggs or your fave egg replacer
3 ripe bananas, mashed
1/2 cup butter or coconut oil, melted
1 tsp vanilla extract
2 cups 1:1 gluten free flour
1/2 tsp salt
1 tsp baking soda (fresh for the best rise)

Preheat your oven to 350 degrees.

Use a stand mixer or combine with a whisk by hand. In a large mixing bowl, combine sugar & eggs (or egg replacer) then mix in remaining wet ingredients – ripe mashed bananas, butter & vanilla. Mix in flour, salt & baking soda.

Pour into prepared or lined muffin tins or a bread pan (I love this cast iron one!) lined with parchment paper.

Bake at 350 degrees for 45 minutes – 1 hour – until a toothpick or knife inserted comes out clean. (We tend to lean closer to the hour mark). For muffins, bake 20-25 minutes.

Enjoy warm with a smear or raw honey butter (soften 2-3 tbsp butter & mix in a spoonful raw honey) or slice & freeze for later. A loaf of this gluten free banana bread rarely lasts a day in our house, so be ready to make a double batch!

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