Gluten Free Banana Bread with Greek Yogurt
This gluten free banana bread with Greek yogurt is moist, tender, and loaded with chocolate chips. It uses just one egg, takes 10 minutes to mix, and bakes in one hour.
Servings: 10 people
Ingredients
- 3 overripe bananas mashed (about 1 cup)
- 1/2 cup plain Greek yogurt at room temperature
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 5 tablespoons coconut oil melted
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder
- 1 1/3 cups gluten-free flour 1 to 1 baking flour (with xanthan gum)
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9x5 inch loaf pan with parchment paper or spray it with nonstick spray.
- In a large bowl, whisk the mashed bananas, Greek yogurt, egg, vanilla, melted coconut oil, and sugar until smooth.
- In a separate bowl, whisk the gluten free flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients just until no streaks of flour remain.
- Fold in most of the chocolate chips. Spread the batter in the pan and sprinkle the remaining chips on top.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes more, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before slicing.
Notes
Melted butter or sunflower oil can replace the coconut oil. Coconut sugar can replace the granulated sugar.
To store: You can tightly wrap the banana bread, once cooled, and store it in the fridge for up to 3 days.
To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.
Nutrition
Serving: 1/10 | Calories: 242kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Cholesterol: 19mg | Sodium: 200mg | Potassium: 164mg | Fiber: 2g | Sugar: 19g