Gluten-Free Banana Bread Slice
Elevate your snack game with this irresistible Gluten-Free Banana Bread Slice, a moist and flavorful treat that's perfect for any time of the day. Made with ripe bananas, gluten-free all-purpose flour, and a hint of warming cinnamon, this recipe delivers a tender crumb and natural sweetness while accommodating gluten-free diets. The addition of creamy butter and brown sugar ensures every bite is rich and indulgent, while optional chopped walnuts add a satisfying crunch. With just 15 minutes of prep time, this recipe is as easy as it is delicious, making it ideal for beginner bakers and seasoned pros alike. Whether you enjoy it warm with a cup of coffee or as a portable breakfast, these banana bread slices are guaranteed to be a hit. Use keywords like "gluten-free banana bread," "easy gluten-free recipe," and "healthy banana dessert" to find baking inspiration that fits your lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.25 cup Milk
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, mash the ripe bananas with a fork until smooth and set aside.
In another bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, melt the unsalted butter and allow it to cool slightly. Add the brown sugar and beat until well combined.
Mix in the vanilla extract and egg until the mixture is smooth and creamy.
Stir in the mashed bananas and milk until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
If using, fold in the chopped walnuts until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Slice and serve the banana bread warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 360.1 g | 131% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 154.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 307 mg | 24% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
