Description
This gluten-free banana bread is moist and delicious, perfect for breakfast or a snack!
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
- Use fresh coconut sugar for the best results.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg