A delightful gluten-free and dairy-free twist on classic banana bread, sweetened naturally with Honey House Clover Honey and topped with luxurious Honey House Creamed Honey. This moist, tender loaf proves that dietary restrictions never mean sacrificing flavor.
Why You'll Love This Bread
- Naturally sweetened with Honey House Clover Honey and ripe bananas
- Gluten-free and dairy-free without sacrificing texture
- Simple, wholesome ingredients
- Perfect balance of banana and honey flavors
- Versatile recipe that works with various mix-ins
- Freezer-friendly for convenient meal prep
- Topped with Honey House Creamed Honey for an extra special touch
Ingredients
For the Bread
- 5 tablespoons coconut oil
- ½ cup Honey House Clover Honey
- 1¾ cups mashed ripe banana (about 3½ large or 5 medium very ripe bananas)
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups (250 grams) Bob's Red Mill Gluten Free Flour
- Optional add-ins:
- Chopped walnuts, to taste
- Sugar-free dark chocolate chips, to taste
For the Topping
- Honey House Creamed Honey, for spreading (Available for preorder at HoneyHouseHoney.com)
Instructions
- Preheat oven to 350°F. Spray a meatloaf pan with cooking spray. Line with parchment paper across the bottom and up the sides.
- Melt the coconut oil in a large glass bowl in the microwave (or melt in a pot on the stove and transfer to a large mixing bowl).
- Add Honey House Clover Honey and mashed banana to the bowl and whisk to combine. Whisk in the eggs.
- Add baking soda, salt, cinnamon, and vanilla to the bowl. Whisk until very well combined, ensuring no clumps remain.
- Add the gluten-free flour and mix with a rubber spatula until just combined. Don't overmix - stop when you no longer see streaks of flour.
- If using, gently fold in walnuts and dark chocolate chips.
- Transfer batter to the prepared pan. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean. After 35 minutes, check the bread and loosely cover with foil if needed to prevent over-browning.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
- Once the bread is completely cooled, spread a generous layer of Honey House Creamed Honey on top of each slice before serving.
Pro Tips for Perfect Banana Bread
- Choose the Right Bananas: Use very ripe bananas with plenty of brown spots for best flavor
- Measure Carefully: Spoon and level the flour - don't scoop directly with measuring cup
- Perfect Pan Choice: The meatloaf pan creates an ideal loaf shape
- Don't Overmix: Stop mixing when flour streaks disappear for tender texture
- Temperature Matters: Keep Honey House Creamed Honey at room temperature for easy spreading
- Watch the Browning: Cover with foil if needed during baking
Storage Tips
- Keep at room temperature for up to 3 days
- Freeze for up to 3 months:
- Wrap whole loaf or individual slices in plastic wrap
- Place in airtight container or freezer bag
- Thaw overnight in refrigerator or for a few hours at room temperature
- Individual slices can be quickly thawed in the microwave
- Add Honey House Creamed Honey topping just before serving
Recipe Notes
This gluten-free and dairy-free banana bread showcases the natural sweetness of Honey House Clover Honey combined with perfectly ripened bananas. The coconut oil ensures a moist, tender crumb while Bob's Red Mill Gluten Free Flour provides ideal structure. The Honey House Creamed Honey topping transforms this healthy bread into a truly special treat.
Perfect Pairings
Serve this banana bread with:
- Hot coffee or espresso
- Herbal tea
- Dairy-free milk alternatives
- Fresh fruit
- Additional drizzle of warm Honey House Clover Honey
Make Ahead & Freezing Instructions
This bread freezes beautifully for up to 3 months. Wrap the entire loaf or individual slices in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator or at room temperature for a few hours. Add the Honey House Creamed Honey topping after thawing, just before serving.
