Healthy Gluten-Free Banana Bread Made Without Refined Sugar
Ingredients
- Ripe bananas 3 medium – If they look a little ugly, perfect.
- Gluten-free all-purpose flour 2 cups – Use a reliable blend, not a mystery mix.
- Eggs 2 large – For structure and fluffiness.
- Coconut oil or melted butter ½ cup – Coconut oil keeps it dairy-free and cozy.
- Honey or maple syrup ⅓ cup – Natural sweetness without the sugar drama.
- Unsweetened yogurt ¼ cup – Greek or dairy-free both work. Moisture = happiness.
- Baking soda 1 tsp – The quiet hero.
- Vanilla extract 1 tsp – Small amount, big personality.
- Cinnamon 1 tsp – Optional, but highly recommended.
- Salt ¼ tsp – Trust the process.
- Optional add-ins – Walnuts pecans, or dark chocolate chips (balance, right?).
Instructions
- Preheat your oven to 350°F (175°C). Do this first. Always. No excuses.
- Mash the bananas in a large bowl until mostly smooth. Some lumps are totally fine.
- Whisk in eggs, coconut oil, honey, yogurt, and vanilla. Stir until everything looks friendly and combined.
- Add gluten-free flour, baking soda, cinnamon, and salt. Mix gently—overmixing is the enemy here.
- Fold in any add-ins you’re using. Chocolate chips improve morale instantly.
- Pour the batter into a greased loaf pan. Smooth the top like a pro.
- Bake for 50–60 minutes. Toothpick test = mostly clean, not wet batter.
- Let it cool before slicing. I know it’s hard. Be strong.