Description
This delicious gluten free banana bread is made with ripe bananas and coconut oil for a moist texture and taste.
Ingredients
Scale
- 1/3 cup coconut oil, melted
- 3 overripe bananas (about 1 cup), mashed
- 1/2 cup coconut sugar (see note)*
- 2 large eggs, at room temperature
- 1/2 cup nonfat greek yogurt
- 2 teaspoons vanilla extract
- 1 cup gluten free flour (regular all-purpose flour works too!)
- 1/2 cup almond meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a standard size 9-inch loaf pan with parchment paper. Set aside.
- In a large bowl mash the overripe bananas with a fork until no big chunks remain.
- Add the sugar, eggs, yogurt, oil and vanilla extract. Mix well.
- Add the flour, almond meal, baking soda and salt. Mix until just combined and no streaks of flour remain.
- Pour the batter into the prepared pan and bake for 45 minutes to an hour or until a knife inserted into the middle comes out mostly clean. Allow to cool before eating.
Notes
- For a sweeter taste, you may adjust the amount of coconut sugar according to your preference.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg