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!! 🙂
- 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
Preheat your oven to 350 and line a loaf pan with parchment paper, with both sides sticking out for easy removal of the bread.
In a small mixing bowl, combine your dry ingredients and stir them together (flour, baking soda, salt and cinnamon).
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.
Pour your dry ingredients into your wet ingredients and mix them until all is well incorporated. Do not over-mix.
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.
I recommend storing this bread in the fridge so it will keep longer. It will last about a week in the fridge.