- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: quick bread
- Method: oven
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: quick bread
- Method: oven
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 1/3 cup coconut oil, melted
- 3 overripe bananas, mashed
- 1/2 cup coconut sugar (see note)*
- 2 eggs, room temperature
- 1/2 cup nonfat greek yogurt
- 2 teaspoon vanilla extract
- 1 cup gluten free flour (regular all purpose flour works too!)
- 1/2 cup almond meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a standard size 9 inch loaf pan with parchment paper. Set aside.
- In a large bowl mash the overripe bananas with a fork until no big chunks remain.
- Add the sugar, eggs, oil, yogurt, and vanilla extract. Mix well.
- Add the flour, almond meal, baking soda and salt. Mix until just combined and no streaks of flour remain.
- Pour the batter into the prepared pan and bake for 45 minutes to an hour or until a knife inserted into the middle comes out mostly clean. Allow to cool before eating!
Keywords: healthy banana bread, gluten free banana bread, light banana bread
Notes
- If your bananas are not super ripe, feel free to adjust the amount of added sugar to taste. We found that going up to 2/3 cup coconut sugar for slightly less ripe bananas was the perfect amount of sweetness.
