📖 Instructions

1. Prep the oven and pan: Start by preheating your oven to 350°F (175°C). Grease a loaf pan (about 9x5 inches) really well with cooking spray or line it with parchment paper, leaving an overhang for easy removal. This step helps prevent the bread from sticking.
2. Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are fine, but avoid leaving large chunks.
3. Mix wet ingredients: Add the melted coconut oil, eggs, maple syrup, and vanilla extract to the mashed bananas. Whisk until everything is well combined and the mixture looks smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon. Make sure there are no clumps in the flour.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix, as this can make the bread tough. A few streaks of flour are okay at this stage.
6. Add any extras: If you're adding chocolate chips, nuts, or other additions, gently fold them into the batter now.
7. Pour and bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Keep an eye on it towards the end to prevent it from burning. My oven tends to run hot, so I usually tent it with foil after about 45 minutes.
8. Cool and slice: Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. It's especially delicious served warm with a pat of butter!