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, but typically I like to make them as healthy as possible (but 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.
But, sometimes it’s good to go back to the classics.
It’s always a good idea to have a good ‘ole Banana Bread recipe.
My husband particulary 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, dairy-free, AND hold up in a high altitude environment.
And I’d say I achieved it, and more! My whole family loves this simple quick bread. It’s fast and easy to make, in one bowl, and your house will smell divine.
So, how did I make the best Banana Bread?
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, 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 turned to my healthy oat-flour based Banana Bread recipe.
I flipped it and turned it back to a Classic Banana Bread recipe, that:
- Is made with regular flour OR an all-purpose gluten-free flour blend
- Is 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 (so this bread is easily made dairy-free too!)
- Is made with brown sugar instead of white sugar, to keep this Banana Bread nice and extra moist (plus the brown sugar adds a little more depth to the flavor)
- Has a little extra flour, so the bread won’t sink in high altitude
With a lightly sweet banana flavor, and a bit of a crusty top with a moist inside, this 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 cup butter or coconut oil, melted
- 3/4 cup brown sugar
- 1 1/2 cup mashed banana
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour (or regular flour)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
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 large mixing bowl, beat together your coconut oil and brown sugar wth a hand mixer. Add in your mashed banana, eggs and vanilla and blend briefly.
To the same bowl, add your flour, baking soda, cinnamon and salt. Mix together until everything is well combined, and you have a thick quick bread batter.
Pour your Banana Bread batter 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.
Let cool entirely. Slice then devour!
I recommend storing this bread in an airtight container in the fridge so it will keep longer. It will last about a week in the fridge.