Classic Banana Bread that can be made gluten-free and in high altitude areas, without any sunken-in bread! Filled with sweet banana flavor, this moist bread with a crisp top is an easy recipe to make that everyone will love.
I’ve never met a banana bread that I didn’t like.
I mean, I guess I should say, that I could eat. I’ve seen plenty of non-gluten-free banana breads that look fantastic, but unfortunately I can’t dive face first into them. At home, I love to bake several different types of banana bread, but typically I like to make them as healthy as possible (and a few chocolate chips don’t hurt!).
You’ve probably heard before, if you’ve read any of my others posts, about my obsession with oats and how much I love using oat flour. My healthy Cinnamon Swirl Banana Bread is made solely out of oat flour.
However, sometimes it’s good to go back to the classics.
For me, the classics include using an all-purpose gluten-free flour and, dare I say it, real sugar. Not honey, maple syrup, or coconut sugar, though I’m sure a refined sugar-free version of this bread will be posted on this blog someday… We’ll save that for another day though!
My husband loves it when I bake “the classics,” cause that usually means its not as healthy, and ya’ll this man grew up on Hamburger Helper and frozen pot pies; He LOVES the classics.
My mission was clear: Create a classic Banana Bread recipe that can be made regular or gluten-free, AND that holds up in a high altitude environment.
Phew. That was a mouthful.
I rolled my sleeves up and went to work. Which really means I googled like crazy and searched the depths of the internet to find the secrets to creating the best banana bread possible.
Turns out, everyone and their Mom (…literally…) has a different version of their favorite banana bread, and they all tout different reasons for why their banana bread is the best. There was no clear answer.
So, without any clear answers, I took my healthy oat-flour based Banana Bread recipe and turned it back to a Classic Banana Bread, that:
- Is made with regular flour OR all-purpose gluten-free flour (I like Bob’s Red Mill 1-to-1 gluten-free all purpose flour)
- Loaded with 1 1/2 cups of mashed banana, making it a moist-but-not-mushy quick bread
- Has a hint of cinnamon that brings out the banana flavor beautifully
- Can be made with either coconut oil OR butter, depending on your preference
- Is made with brown sugar instead of white sugar, to keep this Banana Bread nice and extra moist
My first try was a success but I wanted it to be THE BOMB.
By the 3rd try, my classic Banana Bread was spot on.
With a lightly sweet banana flavor, and a bit of a crusty top with a moist inside, this Banana Bread is the perfect texture for quick bread deliciousness.
By the way, have you ever smelled fresh baked banana bread in your house before?
If you have, your probably thinking “Oh yeah, it’s the best!!!” And if you haven’t? Well GET TO BAKING!! 🙂
Looking for other classic breakfast ideas? Check out my Peanut Butter Chocolate Chip Breakfast Cookies or my Zucchini Oat Muffins.
- 1 3/4 cup all-purpose flour (regular or gluten-free)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup coconut oil, melted (or butter)
- 3/4 cup brown sugar
- 1 1/2 cup mashed banana
- 2 eggs
- 1 tsp vanilla
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Preheat your oven to 350 and line a loaf pan with parchment paper, with both sides sticking out for easy removal of the bread.
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In a small mixing bowl, combine your dry ingredients and stir them together (flour, baking soda, salt and cinnamon).
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In a large mixing bowl, mix together your coconut oil and brown sugar. Add in your mashed banana, eggs and vanilla and stir until all is well combined.
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Pour your dry ingredients into your wet ingredients and mix them until all is well incorporated. Do not over-mix.
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Pour your Banana Bread dough into your loaf pan and bake in the oven for 60-70 minutes, or till the top is set, the loaf does not jiggle at all, and a toothpick inserted comes out clean.
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Devour!
I recommend storing this bread in the fridge so it will keep longer. It will last about a week in the fridge.
I have made this banana bread multiple times now and it’s always amazing. Thanks for sharing Chelsea!
Great to hear, thanks Lauren!
Making this banana bread tonight in Denver! Thanks for posting this high altitudes adjustment – I’m originally from Michigan so baking here has been tricky! Loved this recipe!
Awesome!! Thanks for the feedback Bridget. 🙂
Made banana bread this morning with perfect results for me, too! I am in Colorado and at 10,000 feet so I decreased the baking soda as you suggested to 1/2 tsp. Thanks for a great recipe!!
Great to hear that Cindy!! You made my day 🙂
Hi! What changes would you recommend making to turn this recipe into muffins? Reduce heat, reduce time, etc.
Thank you!
Oh and I’m living in Colorado, so if there are any additional high altitude adjustments I should make for the muffins ????
Hi Brooke. This bread can easily be made into muffins, with the same oven temperature, but start checking them at about 15 minutes. Off the top of my head I’m thinking they may take around 18-22 minutes to bake. Also, for high altitude be sure to reduce your baking soda to 3/4 teaspoon (instead of 1 teaspoon) and if you are at a really high altitude (up in the mountains), even more than that (maybe 1/2 tsp). Other than that, these muffins should work great in higher altitudes. Hope they turn out for you!
I made the muffins in Colorado. Came out yummy but I had to cook them a little longer but that may be my oven.
Great to hear Lisa, thank you!
Your recipe popped up when I Googled high altitude banana bread with almond flour, which I have on hand. Yet, it only mentions regular flour OR all-purpose gluten-free flour. Would you suggest that I wait until I can get all purpose gluten-free flour? I’m adventurous, but not foolish! Thanks.
Hi Susan – I’m not exactly sure why my Banana Bread recipe popped up in google, but I wouldn’t recommend almond flour for this recipe. I agree with your instincts, I would wait till you have all purpose gluten-free flour to try it! Hope this helps.
Me too! I tweaked this recipe to use 1 1/4 cups almond flour, 1/2 cup all purpose. I also used 1/2 cup coconut sugar and 1/4 cup brown sugar. Added a sprinkle more cinnamon and a sprinkle of ground cloves. Absolutely loved it! Needed to be taken out at about 55 minutes.
I am at 7000 feet and it baked perfectly. I used melted earth balance vegan butter. I think the next time I’ll do half while sugar and half brown sugar.
Love hearing from fellow high altitude bakers, Ashley, thanks for the comment! 🙂
Hi, I would love to make these tonight. Do you think I could sub brown sugar for coconut or cane sugar? Thanks !!
Hi Ashley, I haven’t used brown sugar but it should work fine! Happy baking! Hope you love it.
the recipe calls for brown sugar, but you are saying you haven’t used brown suger, please explain
Hi Maria. Wow! I’m assuming you’re reading my reply to Ashley, and I mixed up coconut sugar and brown sugar in my reply to her, whoops! What I meant to say was, that I haven’t used coconut sugar in place of brown sugar in this recipe. I’m sorry if that caused any confusion. Both can be used, but brown sugar will make the bread a little sweeter.
This is now my go-to gf high altitude banana bread recipe (I’ve made it multiple times). I’m in CO and the only thing I did differently was to increase the baking time. Thank you for all of the trials you undertook to come up with this awesome recipe!
Thank you Christine! Hearing that warms my heart. 🙂
Perfect results with this banana bread recipe, even though we actually used it for muffins! 😉
Thank you for taking the time to comment, Katie! I’m so glad you loved it!