Description
A delicious and moist banana bread recipe made entirely with gluten-free ingredients.
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed (about 1 cup)
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the mashed bananas. If using, fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Ensure your bananas are very ripe for the best flavor and moisture.
- Do not overmix the batter once the flour is added; this can lead to a dense bread.
- If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon separately.