Teresa Sagba
Active Time
5 Mins
Total Time
55 Mins
Yield
14 servings ​​(serving size: one slice)

To indulge in this recreated classic, all you need is one bowl and five ingredients (plus salt, which we don’t count!). Feel free to use a premixed gluten-free flour (we recommend using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for a tender crumb) or your own homemade blend. It’s also vegan—no eggs or dairy here! The recipe offers a base that’s perfect for tiny tweaks. Optional mix-ins include (but are not limited to): 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 1/4 cup chocolate chips, and 1/4 cup walnuts.

How to Make It

1. Preheat the oven to 350°. Grease a 9x4-inch loaf pan with cooking spray and line with parchment paper.

2. In a large bowl, mash the ripe bananas with the back of a fork. Leave the bananas as chunky or as smooth as you prefer. Whisk in the maple syrup and vegetable oil. 

3. Add in the dry ingredients, mixing just until combined. Do not overmix.

4. Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. 

5. Remove the bread from the oven and gently pull on the two long sides of parchment to lift the loaf onto a cooling rack. Let rest before slicing.

6. Once cooled thoroughly, place the loaf in an airtight container or zip-top plastic freezer bag, removing as much air as possible. Store at room temperature for a day, and then transfer to the freezer until a craving hits you.