Gluten Free Banana Bread

Gluten Free Banana Bread

Hello friends. How's your week?

This past weekend we were visiting my folks in Oregon for Thanksgiving and boy was it gloomy. We enjoyed many days inside which consisted of trips to the gym, cooking at home, drinking copious amounts of coffee and tea and catching up on good o'l Zzzzz's. It was marvelous.

On Sunday, we had some dear friends over and decided to bake some gluten free banana bread, because what else do rainy afternoons call for? At the time we used the recipe on the back of the Bob's Redmill package, but it reminded me of my mom's famous banana bread she use to make us as kids. I make it about twice a month and it's a big hit over here. It's finger licking good and my husband devours it (that's an understatement). FACT: I've been known to wake up the morning after making a fresh loaf to an empty pan with a knife in it. I bet you can guess who woke up and had a midnight snack...but shh...don't tell him I told you 🙂

What I love about this recipe is that it's gluten and dairy free. It's also easy to make (and eat). It's one of those "throw everything into the same bowl" type of recipes. No fancy beaters needed for this one my friends. It tastes incredible when eaten hot (or reheated) with a sliver of grassfed butter on top!

I adapted this recipe from a few that were on the first ever RetiFit blog (circa 2011). This recipe is a spin off my mom's famous banana bread she made us as kids (however it used oils and white sugar).  The biggest changes I've made over the years are omitting regular flours and oat flours for things such as almond, cashew and coconut flour. I also swap sugars for things such as honey, maple syrup or coconut sugar.

I hope you enjoy this banana bread recipe as much as we do! Please be sure to tag me on social media if you give this recipe a try using the hashtag #RetifitRecipes. I always love seeing and featuring your creations on my pages.

My FAVORITE Banana Bread
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Servings Prep Time
8-ish 15 min
Cook Time
60 min
Servings Prep Time
8-ish 15 min
Cook Time
60 min
My FAVORITE Banana Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8-ish 15 min
Cook Time
60 min
Servings Prep Time
8-ish 15 min
Cook Time
60 min
Ingredients
Servings:
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Instructions
  1. Preheat oven to 350 and Grease a 9X5 nonstick pan. I use coconut oil on the bottom of my pan, but my mom taught me to use parchment paper which makes for super easy clean up. Simply line your dish with it. Make sure there isn't a ton of excess as it can burn.
  2. Mash bananas on a plate or in a bowl, I find a plate to be easiest.
  3. In a large bowl, combine flours, baking powder, baking soda, salt and cinnamon. Add eggs, maple syrup, vanilla, coconut oil and bananas. Mix thoroughly.
  4. Bake in a preheated oven for 55-65 minutes. If baking at altitude, I find this recipe takes a full 60 minutes. I start to check the bread around 50 minutes with a toothpick.
  5. Optional: You can make these into muffins for easier on the go eating. You'd simply pour them into muffin tins about 3/4 full and bake for 25 minutes. I also love adding enjoy life chocolate chips and or walnuts, feel free to get as fancy as you wish!
  6. If you are allergic to nuts or eggs, you can easily substitute them. Any gluten free flour will work in this recipe. I'd take it to 2 cups of gluten free flour instead of 1 2/3
Recipe Notes
[recipe]

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