I remember the first time I tried baking gluten-free – it was a complete disaster! The texture was off, the flavor was bland, and I almost gave up entirely. But then, I stumbled upon the perfect combination of ingredients, and this gluten-free banana bread was born. This recipe is not only easy to follow, but it also delivers a moist, flavorful, and satisfying loaf that even my gluten-loving friends adore. It's become a staple in our house, especially when we have those sad, spotty bananas staring at us from the kitchen counter.
What sets this banana bread apart is the addition of sunflower seeds. They add a delightful nutty flavor and a pleasant crunch that complements the sweetness of the bananas perfectly. Plus, they’re packed with nutrients, making this a slightly healthier treat. One of my friends told me they had a terrible experience trying this recipe, so I hope you have a better one, just keep following it!
Required Equipments
- Mixing Bowls
- Measuring Cups and Spoons
- Loaf Pan
- Parchment Paper
- Wire Rack
- Spatula
GF Banana Bread with Sunflower Seeds: Frequently Asked Questions
GF Banana Bread with Sunflower Seeds
A delicious and easy gluten-free banana bread recipe packed with the goodness of sunflower seeds. Perfect for a healthy snack or a delightful breakfast treat.
⏳ Yield & Time
Yield: 1 Loaf (9x5 inch) servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal. This prevents sticking. One time, I forgot to do this, and it was a NIGHTMARE getting the bread out. Trust me, don't skip this step!
- In a large mixing bowl, mash the ripe bananas until they're mostly smooth. A few small chunks are okay. The riper the bananas, the sweeter the bread. Seriously, use those spotty ones – they're perfect!
- Add the melted coconut oil (or butter), eggs, and vanilla extract to the mashed bananas. Whisk everything together until well combined. Make sure the coconut oil isn't too hot, or you might accidentally cook the eggs!
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, and cinnamon. Make sure to use a gluten-free blend that contains xanthan gum, or add about 1/2 teaspoon of xanthan gum separately for structure.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to a tough bread, and nobody wants that.
- Gently fold in the sunflower seeds. Reserve a few to sprinkle on top of the loaf before baking, if desired. This adds a nice textural and visual element.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining sunflower seeds on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times can vary depending on your oven, so keep an eye on it. If the top starts to brown too quickly, tent it loosely with foil.
- Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from sticking and makes it easier to slice.
- Slice and serve. Enjoy your delicious gluten-free banana bread with sunflower seeds! I love having a slice with a cup of tea or coffee for a cozy treat. Maybe even invite a friend over and share!
📝 Notes
- For a richer flavor, use browned butter instead of melted coconut oil. Just be careful not to burn it!
- Feel free to add other nuts or seeds, such as walnuts or pumpkin seeds, for extra texture and flavor.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 220 kcal
Protein: 4g
Fat: 11g
Carbohydrates: 30g
Fiber: 2g
Calcium: 30mg
