Cinnamon Banana Bread (Gluten-Free & Dairy-Free Comfort Bake)
Servings: 6
Ingredients
- Ripe bananas 3 medium – Brown spots = flavor gold.
- Gluten-free all-purpose flour 2 cups – Use a blend meant for baking.
- Eggs 2 large – Structure and fluff, doing the heavy lifting.
- Coconut oil melted (½ cup) – Keeps it dairy-free and moist.
- Maple syrup or honey ⅓ cup – Natural sweetness, no refined sugar vibes.
- Unsweetened dairy-free milk ¼ cup – Almond, oat, or whatever’s open.
- Baking soda 1 tsp – So your loaf doesn’t flop.
- Ground cinnamon 2 tsp – The star of the show.
- Vanilla extract 1 tsp – Subtle but important.
- Salt ¼ tsp – Brings everything together.
- Optional extras – Chopped nuts or cinnamon chips if you’re feeling fancy.
Instructions
- Preheat your oven to 350°F (175°C). Do this first. Always.
- Mash the bananas in a large bowl until mostly smooth. A few lumps are fine.
- Whisk in eggs, melted coconut oil, maple syrup, milk, and vanilla. Mix until glossy and combined.
- Add flour, baking soda, cinnamon, and salt. Stir gently—don’t overdo it.
- Fold in any extras like nuts or cinnamon chips. Optional, but fun.
- Pour batter into a greased loaf pan. Smooth the top so it bakes evenly.
- Bake for 50–60 minutes. Toothpick should come out mostly clean.
- Cool before slicing. Cutting too early = crumb explosion.