Can I use frozen bananas for this recipe?

Absolutely! Frozen bananas work perfectly. Just thaw them out and drain any excess liquid before mashing.

What can I substitute for the vegetable oil?

You can replace vegetable oil with melted coconut oil or unsweetened applesauce for a healthier twist!

Yes, this banana bread freezes wonderfully! Wrap it tightly in plastic wrap and place it in a freezer-safe bag.

Insert a toothpick in the center. If it comes out clean or with a few crumbs, your banana bread is done!

Of course! Just adjust the baking time, and start checking at about 30 minutes.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C).
Grease a standard 9×5-inch loaf pan with cooking spray.
In a large bowl, whisk together the mashed bananas, vegetable oil, light brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet mixture and stir gently until just combined.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Add nuts or chocolate chips for added flavor. This bread can be frozen; wrap tightly in plastic wrap.