Gluten Free Honey Banana Bread
This banana bread is moist, fluffy and sweetened with only honey and bananas! A breakfast or snack item that you can truly feel good about eating.
Equipment
- 9x5 Loaf pan
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1 egg
- 1 tsp vanilla
- ⅓ cup honey
Dry Ingredients
- 1 ¾ cup oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp kosher salt
Instructions
- Preheat oven to 350°F. Grease a 9x5 loaf pan or line with parchment paper. Set aside.
- In a medium mixing bowl, mash bananas. I like to use a fork or potato masher. Add the rest of the wet ingredients to the bananas and stir until well combined.
- In a separate, large mixing bowl, add all dry ingredients and stir to combine.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Pour batter into your loaf pan and bake for 35-40 minutes or until a toothpick comes out clean when poked in the center.
- Let cool in the pan for 10 minutes, then remove the bread from the pan and transfer to a cooling rack to cool completely. Enjoy!
Notes
- If your banana bread is browning too much for your preference during bake time, loosely tent some foil over the top of your pan.
- Once completely cooled, store leftover bread in a plastic gallon bag at room temperature for up to 4 days.
- To freeze banana bread: Once completely cooled, cut loaf into slices. Wrap each slice in plastic wrap and place the wrapped slices in a sealed, freezer-safe gallon bag to prevent freezer burn. To serve, just let thaw at room temperature for 30 minutes or heat in the microwave for 30 seconds! Frozen banana bread will stay good for up to 3 months!