Starbucks Copycat: Deliciously Moist Gluten-Free Banana Bread
Banana bread is a beloved classic, perfect for breakfast, a snack, or even dessert. This gluten-free version is not only delicious but also incredibly moist and healthy. With a blend of coconut and plant-based ingredients, it’s a treat everyone can enjoy. Having worked at Starbucks, this banana bread was one of my favorites, and I wanted to recreate it in a gluten-free version. Let’s dive into the recipe!
Ingredients
- Wet
- 3 riped medium mashed bananas about 1 cup - 1 Extra for topping which will make 4
- 2 eggs at room temperature
- 1 tsp vanilla
- 1 tsp acv optional
- 1/4 cup coconut mik or plant milk *see notes
- Dry
- 1 1/2 c gluten free flour
- 1/2 c coconut sugar or raw cane sugar
- 1/4 c coconut oil or avocado oil
- 1/4 tsp pink salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 c chopped walnuts optional
- 1 tsp cinnamon optional
Instructions
- Instructions
- To begin, preheat the oven to 350f and line your loaf pan with parchment paper on the sides for easy removal.
- To a large bowl wisk eggs, add mash bananas plus all your wet ingredients, mix well.
- Now in another bowl sift your flours, add rest of dry ingredients except the walnuts set aside, next you will use your mergin blender and mix well, now you can add walnuts and combine all.
- Pour mix into loaf pan, add one extra banana on top for granish and bake for about 50-60 keep and eye once tooth pick is clear middle its ready.
Notes
Banana Bread Recipe Notes
•Moisture: Use coconut milk to achieve a super moist banana bread. If you don’t have coconut milk or prefer not to use it, any plant milk can be substituted. Coconut milk generally adds more moisture.
•Nuts: Add 1/4 cup of nuts for a subtle nutty flavor. For a stronger nutty taste, increase the amount to 1/2 cup, based on your preference.
•Baking Time: Bake the banana bread for about 60 minutes (1 hour). Keep an eye on it, and test for doneness using a toothpick or the back of a fork. The back of the fork should come out clean when inserted into the center, indicating the bread is fully cooked.
•Sweetness: The sweetness of the banana bread will depend on how ripe your bananas are. Super ripe bananas are very sweet, so if you prefer a less sweet bread, consider using only 1/4 cup of sugar. If your bananas are less ripe and not as sweet, you can also use 1/2 cup of sugar. Adjust based on your preference for sweetness.
