Banana Bread Recipe

Rachel

This gluten free banana bread recipe is easy to make and doesn’t require any fancy equipment. It’s a great way to use up over ripe bananas and provides you with a healthy, homemade snack.

5 from 1 vote

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Snack

Cuisine Family Friendly

Servings

Calories 204 kcal

Equipment

Large mixing bowl
Medium size mixing bowl to mix dry ingredients
Tablespoon & teaspoon
Fork
Silicone spatula (optional)
Electric hand mixer (optional)
Measuring Cups or kitchen scale
Parchment Baking Paper
Loaf tin

Ingredients

Instructions

In a large mixing bowl, combine the butter and the sugar.
Softening the butter slightly will make it easier to mix together with the sugar.
You can just use a tablespoon to do this, or an electric hand mixer/ whisk.
Peel the over ripe bananas and add them to the bowl with the butter and sugar.
Use a fork to mash the bananas.
It’s fine to have small lumps remaining in the mixture.
Add an egg to the mixture and combine well using a fork or electric hand mixer.
In a separate bowl combine the flour, cinnamon, bicarbonate of soda (baking soda), baking powder and salt.
Add the flour mixture to the wet ingredients and use a spoon or spatula to combine well.
Line a loaf tin with baking parchment paper. Transfer the mixture into the loaf tin.
Place the loaf tin in a preheated oven for roughly 50 minutes at 180 °C / 350°F.
The banana bread is ready when you can insert a toothpick into the centre and it comes out clean.
Allow it to cool before slicing.

Notes

Storage

Banana bread can be stored at room temperature in an air tight container for up to 3 days.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword banana bread, easy, gluten free, nut free

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