Banana Bread- how do I love thee? Let me count the ways. Anyone else feel that way about banana bread? I’ve had a thing for this delicious treat since I was child and my feelings towards this baked good have never waned. I’ve been getting more adventurous with dairy-free/gluten-free recipes and was thrilled when this recipe turned out worthy of licking the bowl and enjoying fresh from the oven….not that I know anyone who licks the bowl.
50% of the time I want a basic banana bread- no nuts, no drizzle, no fancy. The other 50% of the time I want some excitement in the form of toppings or mix-ins. 100% of the time I like banana bread.
This recipe is spot on without the addition of anything extra, but also yields quite nicely to a variety of nutritious toppings. I tried chopped Medjool dates, sunflower seeds, coconut shreds and cacao nibs.
You can get 8 small loaves or 2 big ol’ loaves (or 1 big plus 4 mini, but you probably figured that out already) from this recipe. Although the big loaf is delicious, I think the texture is slightly better in the smaller loaves. Plus more loaves means more topping options or sharing…if you’re into that sorta thing. ;).
Gluten-Free Banana Bread with Four Fun Options
Servings: 2 9x5 loaves*
Equipment
- 9x5 loaf pan or 2 12-cup muffin tins
Ingredients
- 2 cups Bob’s Red Mill gluten-free flour
- 2 cups gluten-free oat flour
- 8 large very ripe bananas, mashed (about 4 cups)
- 3/4 cup coconut sugar
- 1/2 cup applesauce
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1/4 cup milk of choice
- 1 tsp vanilla
- 2 tsp baking powder
- 2 tsp baking soda
Optional Toppings
- Sunflower seeds
- Cocoa nibs
- Shredded coconut
- Chopped Medjool dates
Instructions
- Preheat oven to 350°. Lightly grease 2 9×5 inch loaf pans or 8 small loaf pans, set aside.
- In a large bowl, combine flours, baking soda, baking powder, and salt, set aside.
- Remove peels from ripe bananas and mash well, until little to no clumps remain.
- Heat coconut oil in glass measuring cup in microwave for 15-20 seconds or until melted. In a separate glass bowl, mix together melted oil, sugar and applesauce. Stir in lightly beaten eggs, milk, vanilla, and mashed bananas until well blended.
- Gradually stir banana mixture into flour mixture; just until moistened. Pour batter into prepared loaf pans. Optional: Sprinkle top of batter with variety of toppings.
- Bake in preheated oven for 50 to 55 minutes (for large loaf) or 30-35 minutes for small loaves. For both sizes, make sure a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 5 minutes, then place on a wire rack. Slice and serve warm!
Notes
*Also makes 8 mini loaves or 24 muffins.
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18 Responses
Banana bread is allll about the toppings! Great pre-workout snack 🙂
You’re so right, Kelly! Thanks for stopping by!
How fun to use all these different toppings!!!! Love me some banana bread!
It was definitely fun to make and fun to eat :).
I love banana bread, but never thought to add toppings to it! Gunna try the coconut idea next time I make it!
Hope you enjoy! I love the coconut one because of how toasty it gets!
Beautiful pictures! Looks delicious.
Thank you, Elissa!
Love all the different toppings! Especially the dates!
Thanks, Kristina! Definitely one of my favs too!
I love banana bread! It is so delish and I am always tying out new gluten free versions so my friends can enjoy that have intolerances.
That’s so sweet of you, Gabriella! Hope you get to make a batch! Thanks for stopping by!
I can’t wait to try this!! Looks amazing!
Thank you, Whitney!
Wow, this banana bread looks amazing. Love all the variations, too.
Thanks so much, Natalia!
These are perfect for gift giving! I love all the topping ideas!
Such a great idea, Holley! Perfect for the holidays or just because :).