Gluten-Free Banana Bread Cake For Spring
A delicious and moist gluten-free banana bread cake perfect for springtime.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a mixing bowl, combine the mashed bananas and melted coconut oil.
- Add honey (or maple syrup), eggs, and vanilla extract to the banana mixture and mix well.
- In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
- Make sure your gluten-free flour blend contains xanthan gum for better texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This banana bread can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg