Enjoy a moist and tender gluten-free banana bread made with tapioca flour! This easy recipe combines ripe bananas, coconut oil, and a blend of flours to create a delicious, comforting loaf. Perfect for breakfast, snacks, or dessert, it’s sure to be a hit with everyone, gluten-free or not. Add optional walnuts or chocolate chips for extra flavor. Follow our tips for the best results, and enjoy your homemade gluten-free banana bread. Banana bread is a classic comfort food perfect for breakfast, a snack, or dessert. This gluten-free version uses tapioca flour to create a moist, tender loaf that everyone will love, whether they're gluten-free or not. Let's dive into this delicious and easy-to-make recipe! Ingredients● 1 1/2 cups tapioca flour● 1/2 cup almond flour● 1/2 cup coconut flour● 1 teaspoon baking soda● 1/2 teaspoon baking powder● 1/2 teaspoon salt● 1 teaspoon ground cinnamon● 3 ripe bananas, mashed● 1/2 cup coconut oil, melted● 1/2 cup coconut sugar or brown sugar● 2 large eggs● 1 teaspoon vanilla extract● 1/4 cup almond milk (or any other dairy-free milk)● 1/2 cup chopped walnuts or chocolate chips (optional) Instructions1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it withparchment paper.2. Mix Dry Ingredients: In a large bowl, combine tapioca flour, almond flour, coconut flour, baking soda, bakingpowder, salt, and ground cinnamon. Stir well to ensure an even distribution of the baking soda and powder.3. Prepare Wet Ingredients: Mash the ripe bananas until smooth in another bowl. Add the melted coconut oil,coconut sugar, eggs, vanilla extract, and almond milk. Mix until well combined.4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring untiljust combined. Be careful to keep the mix manageable, as this can lead to a denser loaf.5. Add Optional Mix-Ins: If desired, fold in the chopped walnuts or chocolate chips.6. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.7. Cool: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack tocool completely.8. Serve: Slice and serve the banana bread warm or at room temperature. Enjoy it on its own, or spread it witha bit of butter or your favorite nut butter.Tips for the Best Gluten-Free Banana Bread1. Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Lookfor bananas with plenty of brown spots.2. Measure Flours Accurately: Use the spoon-and-level method to measure your flour to avoid packing toomuch flour into the measuring cup, which can result in a dry loaf.3. Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to dense andheavy bread.4. Add Variety: Feel free to experiment with different add-ins, such as dried fruit, nuts, or different types ofchocolate chips.5. Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days, orrefrigerate for up to a week. You can also freeze slices for up to 3 months. Enjoy your delicious, gluten-free banana bread made with tapioca flour!
