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Loaf of easy banana bread fresh out of the oven, ready to serve.

Easy Banana Bread

This easy banana bread is a delightful and comforting treat made with ripe bananas, sweetened with maple syrup, and spiced with cinnamon and nutmeg. Perfect for breakfast, a snack, or dessert!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed
  • 1/4 cup maple syrup or agave nectar
  • 1/4 cup coconut oil, melted
  • 1 cup almond milk or any plant-based milk Feel free to use regular milk if preferred.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups gluten-free all-purpose flour Regular all-purpose flour can be used instead if no gluten sensitivity.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
Optional Add-ins
  • 1/2 cup walnuts or chocolate chips Use walnuts or substitute with chocolate chips as desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the mashed bananas, maple syrup, melted coconut oil, almond milk, and vanilla extract.
  3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  5. Fold in the walnuts or chocolate chips if you’re using them.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool for a few minutes before removing it from the pan and slicing.

Notes

For the best flavor, wrap the banana bread tightly in plastic wrap and store it in an airtight container. It can also be sliced and frozen for up to three months.