Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free baking spray or butter and a dusting of gluten-free flour. Alternatively, line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, cinnamon, and nutmeg (if using). Ensure there are no lumps and all the spices are evenly distributed. Set this bowl aside.2 cups Gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a larger mixing bowl, mash your ripe bananas with a fork until they are very smooth with minimal lumps. Add the granulated sugar and melted butter to the mashed bananas and whisk until well combined.3 very ripe medium bananas, mashed, ½ cup granulated sugar, ¼ cup unsalted butter, melted and slightly cooled
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the unsweetened applesauce until the mixture is smooth and homogenous. The applesauce is crucial for keeping this gluten-free banana bread incredibly moist.2 large eggs, 1 teaspoon vanilla extract, ½ cup unsweetened applesauce
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing can lead to a tougher gluten-free baked good.2 cups Gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- If you're using walnuts, pecans, or chocolate chips, gently fold them into the batter now.½ cup chopped walnuts or pecans, Chocolate chips
- Pour the batter evenly into the prepared loaf pan. Smooth the top with your spatula.
- Bake in the preheated oven for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The baking time can vary depending on your oven and the specific gluten-free flour blend you use. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This step is important for the texture and to prevent it from falling apart.
Notes
Once completely cooled, store at room temperature in an airtight container for 2-3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
