Gluten Free Banana Bread
Gluten Free Banana Bread
Cortney Smith
1 large loaf
10 minutes
45 minutes
Breakfast
Gluten free bread doesn't have to be dry, crumbly or taste like a compromise! This banana bread is proof that you can have a moist, tender loaf with great texture and plenty of banana flavor without missing the gluten one bit. Even better? It's been developed to work at both sea level and high altitude, so you don't have to fight your elevation to get a great loaf of bread. No more settling for disappointing gluten free baking. Just really good banana bread, plain and simple!
Ingredients
- 3-4 very ripe bananas, mashed
- 1 teaspoon baking powder
- 1/3 cup butter, melted
- ¾ cup sugar
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla
- 1 ½ cups GF Cup to Cup Flour
- ½ teaspoon salt
Directions
- Preheat oven to 350. Spray a 2lb loaf pan, line with parchment and spray parchment.
- In a large mixing bowl, mash the bananas until smooth. Add the baking powder and stir in until combined (you will see it begin to leaven).
- Stir in the melted butter. Then add the sugar, eggs, vanilla and salt.
- Stir in the flour and mix until well combined and you don’t see any more lumps of flour (there is no danger of overworking gluten here, so stir away!).
- Pour into the prepared loaf pan and bake for 45 minutes – 1 hour, or until a toothpick comes out clean.
- Let cool, cut and enjoy!