Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
In Small Bowl, whisk together
Gluten-Free All-Purpose Flour (2 1/4 cups)
,
Baking Powder (1 Tbsp)
m
Baking Soda (1 tsp)
,
Salt (1/2 tsp)
,
Pumpkin Pie Spice (1/2 tsp)
and set aside.
Step 3
Place
Bananas (5)
in the bowl of your stand mixer fitted with the wire whisk and whisk on medium-high speed until bananas are mashed completely.
Step 4
Add in your
Coconut Sugar (3/4 cup)
,
Coconut Oil (2/3 cup)
and
Pure Vanilla Extract (1/2 Tbsp)
and mix again on medium-high speed for 1-2 minutes until everything is smooth and well incorporated.
Step 5
Add your dry mix ingredients to the stand mixer and mix all ingredients together well on medium-high speed for approximately 1 minute. Stop to scrape the sides of the bowl if necessary.
Step 6
Spray your 9-inch x 5-inch loaf pan with
Nonstick Cooking Spray (as needed)
. Scrape all of the batter into your prepared loaf pan - it should fill the pan approximately 2/3 full.
Step 7
Place in your preheated oven and bake for 45 – 60 minutes – or until the tester comes out mostly clean - banana bread is always slightly moist. Tent the top of the loaf with aluminum foil if it is browning too quickly.
Step 8
Once fully cooked, remove the loaf from the oven and immediately turn out onto a cooling rack - do not let the loaf sit in the pan.
Step 9
Let cool completely before slicing. Banana Bread should be light, moist and soft.
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