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Gluten Free Banana Bread - Courtney Made
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Gluten Free Banana Bread

Course: Dessert
Servings: 1 loaf

Ingredients

  • 1/2 cup coconut or cane sugar
  • 1/2 cup butter, softened 1 stick
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 medium overripe bananas mashed
  • 2 tbsp milk of choice
  • 1 cup gluten free 1:1 flour
  • 1 cup oat flour see note
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch cinnamon
  • pinch nutmeg
  • pinch kosher or sea salt
  • 1/4 cup chocolate chips optional
  • 1/4 cup walnuts optional

Ganache Ingredients

  • 6 oz dark chocolate
  • 1/2 cup full fat coconut milk

Instructions

  • Preheat oven to 350 degrees F.
  • Beat the butter and sugar together in either a standing mixer with the paddle attachment or a handheld mixer on medium speed, or by hand with a whisk and a lot of elbow grease. Beat until light and fluffy.
  • Add the eggs in one at a time and beat until fully incorporated.
  • Reduce speed to low and add in bananas, vanilla, and milk.
  • Mix all dry ingredients together in a separate bowl.
  • Add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
  • Pour batter into a parchment lined and lightly greased loaf pan. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.
  • While bread is baking, add the chocolate to a glass bowl. Heat the coconut milk on the stove top and pour over chocolate. Stir well until chocolate is melted and a thick consistency has formed. Drizzle over the bread once it has cooled!

Notes

*I make my own oat flour by pulsing 1 cup rolled oats in a blender. You may sub 2 cups oat flour or 2 cups GF flour (or normal flour, if not sensitive), but consistency will be a little different