This banana bread is moist, simple to make and delicious- all while being gluten free, dairy free and refined sugar free!
Banana Bread reminds me of being a little girl and going to my grandma’s house. She ALWAYS had some in her freezer!- That’s what’s so great about it- it freezes well and tastes just as good!
I also love that banana bread is so versatile- you can easily add in nuts, chocolate chips, raisins, etc to enhance this simple recipe.
A few notes about this Banana Bread. Since I specifically made it for a breakfast bread, I wanted it “healthier” and not very sweet. In this recipe, I used olive oil (my grandma always used it in baking- not sure if it’s a Greek thing or just her thing!). You can easily sub out the olive oil for coconut oil, vegetable oil, or melted butter.
Also, I used coconut sugar but you can also sub in cane sugar if you prefer- also feel free to increase the amount if you prefer sweeter (I’d say ¾ cup-1 cup).
Gluten Free Banana Bread
- 2 overripe bananas mashed
- 1/3 cup olive oil
- 1/2 cup coconut sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon of salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups of gluten free all purpose flour
Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
In a large bowl, mash bananas until smooth.
Add olive oil, sugar, beaten egg and vanilla and mix until evenly incorporated.
Mix in baking soda, salt and cinnamon.
Add flour and mix until the batter is smooth.
Pour into your greased loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Allow bread to cool before cutting.
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