Gluten Free Banana Nut Bread
Prep Time: 10 Minutes
Cooking Time: 60 Minutes
Total Time: 1 hour, 10 minutes
Servings: 1 loaf
⅓ cup melted coconut oil
½ cup raw unfiltered honey
1 cup mashed ripe bananas (about 2½medium or 2 large bananas)
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1¾ cups gluten-free flour
Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices
Preheat oven to 325 degrees Fahrenheit
Grease a 9 x 5 inch loaf pan
In a large bowl, beat the oil and honey together together with a whisk.
Add the eggs and beat well.
Whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes,like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
Switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing