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Banana Bread

 

Banana Bread

Gluten-Free, Dairy-Free, Egg-Free (Vegan), and contains No Refined Sugar.
Course Dessert
Cuisine American
Diet Gluten Free
Keyword Gluten Free
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

Dry Mix Ingredients

  • 2 ¼ cups Gluten-Free All-Purpose Flour Mix Listed on the site
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Pumpkin Pie Spice

Wet Mix Ingredients

  • 5 ea Medium Sized Ripe Bananas
  • ¾ cup Coconut Palm Sugar you can also use regular or brown sugar
  • ⅔ cup Coconut Oil
  • 2 tsps Pure Vanilla Extract

Optional Ingredients

  • ½ cup Chocolate Chips
  • ½ cup Walnuts chopped

Instructions

  • Preheat oven to 350°.
  • In Small Bowl, whisk together your Dry Mix Ingredients & Set-Aside.
  • Place Ripe Bananas in the bowl of your Stand Mixer fitted with the wire whisk & whisk on Medium-High Speed until bananas are mashed completely.
  • Add in your Sugar, Coconut Oil & Vanilla & mix again on Medium-High Speed for 1-2 minutes until everything is smooth and well incorporated.
  • Add your Dry Mix Ingredients to the Stand Mixer & mix all ingredients together well on Medium-High Speed for approx. 1 minute. Stop to scrape the sides of the bowl if necessary.
  • Mix in any Optional Ingredients on a Low-Medium setting until just incorporated.
  • Spray your 9″ x 5″ Loaf Pan with non-stick spray.
  • Scrape all of the batter into your prepared Loaf Pan (it should fill the pan approx. ⅔ full).
  • Place in your pre-heated oven & bake for 45 – 60 minutes – or until the bread reads 210°-220° on your digital thermometer & the tester comes out mostly clean (banana bread is always slightly moist). Tent the top of the loaf with aluminum foil if it is browning too quickly.
  • Once fully cooked, remove the loaf from the oven & immediately turn out onto a cooling rack…. DO NOT let the loaf sit in the pan.
  • Let cool completely before slicing. Banana Bread should be light, moist & soft.
  • Leftovers are best stored in an airtight container or ziplock bag on counter for 2-3 days or in the Refrigerator.

Notes

  • The batter mixture should have good flow… If it appears too thick, add a little bit of milk alternative to loosen it up before pouring it into the pans.
  • This recipe makes perfect Gluten-Free & Vegan Banana Bread Muffins too!

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