Description
A moist and flavorful gluten-free banana bread made with ripe bananas, coconut sugar, and warm pumpkin pie spice. This easy-to-make loaf combines wholesome ingredients for a naturally sweet and tender treat perfect for breakfast or snack time.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups Gluten-Free All-Purpose Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Pumpkin Pie Spice
Wet Ingredients
- 5 ripe Bananas
- 3/4 cup Coconut Sugar
- 2/3 cup Coconut Oil
- 2 teaspoons Pure Vanilla Extract
Other
- Nonstick Cooking Spray (as needed for the loaf pan)
Instructions
- Preheat Oven: Set your oven to 350 degrees F (180 degrees C) to ensure it’s hot and ready when you finish your batter.
- Combine Dry Ingredients: In a small bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly mixed; set this mixture aside.
- Mash Bananas: Place the ripe bananas in the bowl of a stand mixer fitted with a wire whisk and whip on medium-high speed until the bananas are fully mashed and smooth.
- Add Wet Ingredients: Add coconut sugar, coconut oil, and vanilla extract to the mashed bananas in the mixer; mix on medium-high for 1 to 2 minutes until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in the stand mixer and mix on medium-high speed for about 1 minute. Stop to scrape down the sides of the bowl if needed to ensure even mixing.
- Prepare Baking Pan: Spray a 9-inch by 5-inch loaf pan with nonstick cooking spray to prevent sticking. Scrape all the batter into the pan, filling it approximately two-thirds full.
- Bake the Bread: Place the loaf pan into the preheated oven and bake for 45 to 60 minutes. Check doneness by inserting a tester; it should come out mostly clean. If the top browns too quickly, tent it loosely with aluminum foil.
- Cool the Bread: When done, remove the loaf from the oven and immediately invert it onto a cooling rack to prevent sogginess from steam inside the pan.
- Slice and Serve: Allow the banana bread to cool completely before slicing to achieve a light, moist, and soft texture.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and flavor.
- If you don’t have a stand mixer, a hand mixer or vigorous manual mashing and stirring will work.
- You can substitute coconut oil with melted butter or another neutral oil if preferred.
- To keep the bread moist, do not overbake; check doneness starting at 45 minutes.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftover slices individually wrapped for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: gluten free banana bread, easy banana bread, healthy banana bread, coconut sugar banana bread, dairy free banana bread, pumpkin pie spice banana bread
