{Classic} Gluten-Free Banana Bread
With just a few upgraded ingredients, turn a traditional banana bread recipe into a baked good that is gluten-free and more blood sugar balancing. No one will know it is better for you!
Equipment
- Mixing bowls
- Bread loaf pan
Ingredients
- 1¾ cups Healthified gluten-free flour blend or GF 1:1 baking mix like Bob's Red Mill; see note
- ½ cup monk fruit sugar
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 large eggs beaten
- 2 cups mashed ripe bananas my mash measured 438 grams; from about 3 large or 4 medium bananas
- ¼ cup greek yogurt or coconut yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line an 8x4 or 9x5 bread loaf pan with parchment paper.
- In a large mixing bowl, add the flour, monk fruit, coconut sugar, baking soda, cinnamon, and sea salt. Stir until combined.
- In a separate medium mixing bowl, combine the eggs, mashed banana, yogurt, and vanilla extract. Whisk until creamy.
- Pour the banana mixture into the bowl with the flour mixture. Stir or beat until a batter is formed.
- Transfer the batter into the bread pan. Bake for 55 to 70 minutes, until a toothpick inserted comes out clean, or the internal temperature is at least 180℉. If needed, place a piece of tin foil over the bread at around 50 to 55 minutes to ensure the top doesn't burn (see note).
- Allow the bread to completely cool in the bread pan (at least 2 hours) before removing and slicing.
Notes
Healthified gluten-free flour blend
Note: I checked the bread at 55 minutes and it still wasn't done. I put a piece of tin foil over the top so it wouldn't burn, and baked for about 15 more minutes. Ovens do vary, so I encourage checking your bread after 50 to 55 minutes, and baking more if necessary.
Storage: keep banana bread or individual slices tightly wrapped in plastic wrap in the fridge for up to 5 days. Slices can be frozen for up to 6 months.