Name: Gluten-Free Banana Bread
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 120 min
Yield: 1 loaf
Ingredients: 1½ cups plus 2 tbsp (227g) Kim's all purpose gluten free flour blend; 2 tsp baking soda; ¾ tsp salt; 1½ cups (300g) granulated sugar; ½ tsp nutmeg; ½ tsp cinnamon; 1 cup (about 2-3) bananas, coarsely mashed ((not overly ripe)); ½ cup (120ml) coconut oil, melted ((substitute avocado oil, canola or vegetable oil)); 2 large eggs, at room temperature; ⅓ cup plus 1 tbsp (92ml) water; 1 tsp vanilla extract; 1 cup (150-240g) chopped toasted nuts (walnuts or pecans), semi-sweet or dark chocolate chips, or fresh blueberries

Method

5 steps

Preheat oven to 350° F. Prepare an 8½ by 4½-inch loaf pan with nonstick spray and make a parchment paper sling (for easy removal). Set aside.
In a large bowl, whisk together the flour, sugar, salt, baking soda, nutmeg, cinnamon, and salt. Make a well in the center and add the melted coconut oil, bananas, eggs, water, and vanilla and stir to combine.
Pour into a greased 8½ by 4½-inch loaf pan.
Bake at 350° for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire rack. Slice and serve.

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