Preparation:Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a mixing bowl, whisk together the mashed bananas, melted coconut oil, honey or maple syrup, eggs, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon if using.
Mix Together: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped nuts or chocolate chips.
Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the bread starts browning too quickly, tent it with foil for the remaining bake time.
Cool: Once done, remove the banana bread from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing
