Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan with gluten-free flour or line it with parchment paper for easy removal. This ensures your beautiful banana bread won't stick.
- In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, and cinnamon (if using). Make sure these dry ingredients are thoroughly combined to ensure even distribution of leavening agents and spices throughout the bread.2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon
- In a large mixing bowl, mash your overripe bananas until they are mostly smooth with a few small lumps remaining. Adding your melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk everything together until it is well combined and the mixture is smooth. Ensure the butter isn't too hot when adding to the eggs to prevent them from cooking.3 ripe mashed bananas, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing can lead to a tougher texture, which we want to avoid in our gluten-free banana bread.
- If you're including nuts (walnuts or pecans), gently fold them into the batter at this stage. Distribute them evenly throughout the mixture.1/2 cup chopped walnuts or pecans
- Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the bread should feel firm to the touch.
- Once baked, carefully remove the loaf pan from the oven. Let the banana bread cool in the pan for about 10-15 minutes before attempting to remove it. This allows it to set up properly.
- Transfer the banana bread from the loaf pan to a wire rack to cool completely. Slicing into warm banana bread can sometimes cause it to crumble, especially when gluten-free. Patience is key for the perfect slice!
Notes
Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months. Gently warm to reheat.
