You need only one mixing bowl to make this banana bread. For a classic banana bread flavor, use melted butter. For a twist, or if you follow a dairy-free diet, use melted coconut oil. The faint taste of coconut enhances the banana flavor, making a bread that everyone loves.
- 3/4 cup light brown sugar
- 3 medium bananas
- 1/2 cup butter or coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coarsely chopped walnuts, optional
Preheat oven to 350° F. Spray a 9 x 5-inch baking pan with nonstick cooking spray.
In a large mixing bowl, mash together brown sugar and bananas until smooth. Add melted butter, eggs and vanilla extract. Stir to combine. Add gluten-free flour, baking powder, baking soda and salt. Mix until a batter forms. Add chopped nuts, if desired.
Spread batter into prepared pan. Bake until golden brown, about 1 hour. A cake tester inserted in the center should come out clean. If the top gets too dark, place a greased piece of aluminum foil over the pan and continue baking.
Remove pan from the oven and place on a wire rack. After 5 minutes, turn bread directly onto the rack. Store, wrapped, at room temperature for up to 3 days or freeze, wrapped tightly in plastic wrap, for up to 1 month.