1 / 1
Banana Loaf
This classic banana loaf is made with mashed ripe bananas and a gluten-free flour blend. Melted coconut oil and almond milk give the crumb a tender, moist texture without relying on dairy. It is a great choice for a weekend baking project or a quick breakfast slice. The recipe comes together quickly in a mixing bowl before baking into a golden brown loaf.
Ingredients
- ⅔ cup sugar
- 3 tablespoons coconut oil, melted
- 2 eggs
- 1½ cups mashed ripe bananas (3 medium)
- ⅓ cup original almond milk
- 2 cups Betty Crocker Gluten Free all-purpose rice flour blend
- ¾ teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- ½ teaspoon salt
Instructions
- 1Preheat the oven to 350°F. Grease only the bottom of a 9x5-inch or 8x4-inch loaf pan.
- 2Combine the sugar and melted coconut oil in a large bowl. Beat with an electric mixer on medium speed until smooth. Add the eggs and beat thoroughly, then stir in the mashed bananas and almond milk until everything is fully incorporated.
- 3Whisk the gluten-free flour blend, baking soda, baking powder, and salt together in a separate medium bowl. Gently fold the dry ingredients into the wet banana mixture just until moistened, being careful not to overmix. Pour the batter into the prepared loaf pan.
- 4Bake for 50 to 60 minutes. The loaf is done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan on a wire rack for 5 minutes.
- 5Run a knife around the edges to loosen the loaf, then carefully remove it from the pan. Place it right side up on the wire rack and let it cool completely for 1 to 2 hours before slicing.
- 6Wrap the cooled loaf tightly in plastic wrap or foil. Store it at room temperature for up to 4 days, or keep it in the refrigerator for 5 to 7 days.