Gluten-Free Banana Bread (That Gets Devoured in a Day!)

This gluten-free banana bread is quick, simple, and so good it never lasts longer than a day in our kitchen. It’s the perfect treat to enjoy warm on its own, served with ice cream or mixed into a bowl of yogurt with sliced banana and Haley’s Pantry granola. Moist, naturally sweetened, and packed with rich banana flavour, it’s sure to become a household favourite.

Ingredients:

• 1 cup organic cane sugar or ¾ cup maple syrup

• 2 eggs

• ½ cup grass-fed unsalted butter, softened

• 2–3 very ripe bananas

• 1¼ cups gluten-free flour

• 1 tsp baking soda

• 1 tsp cinnamon

• 1 tsp vanilla extract

• ½ cup dark chocolate chips

• ⅓ cup Haley’s Pantry granola or chopped walnuts (optional)

Optional for extra moisture:

• ¾ cup plain Greek yogurt (if using, you may need to add 2–4 more tablespoons of flour)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan with cooking spray or line with parchment paper.

2. In a food processor or large mixing bowl, blend together the eggs, butter, sugar (or maple syrup), and bananas until smooth and well combined.

3. Add the gluten-free flour, baking soda, cinnamon, and vanilla. Pulse or stir until just blended—don’t overmix.

4. Fold in the chocolate chips and optional granola or nuts.

5. Pour the batter into your prepared loaf pan and smooth the top.

6. Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean.

7. Let the loaf cool for at least 15 minutes before slicing.

Tips & Serving Ideas:  

• Warm it up and top with a scoop of vanilla ice cream for dessert.
• Slice it into cubes and mix with yogurt, sprinkle with Haley’s Pantry granola and top with fresh banana for a power breakfast.
• Store leftovers (if there are any) in an airtight container in the fridge for up to 4 days—or freeze them for later use.