Gluten-Free Banana Loaf (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
3 to 4 ripe bananas that are super soft and spotty, mashed up (makes about 1½ cups)
02 -
⅓ cup butter, unsalted and melted
03 -
¾ cup regular white sugar
04 -
1 large egg, whisked lightly
05 -
1 teaspoon of vanilla flavoring
06 -
1½ cups of gluten-free all-purpose baking flour
07 -
¾ teaspoon of baking soda
08 -
¾ teaspoon of baking powder
09 -
½ teaspoon of table salt
# Let's Cook:
01 -
Set your oven at 350°F to preheat. Grab an 8x4-inch loaf pan and coat it well with nonstick spray.
02 -
In a big mixing bowl, mix your mashed bananas, melted butter, sugar, egg, and the vanilla together.
03 -
In a smaller bowl, stir your dry ingredients together: gluten-free flour, baking soda, baking powder, and salt.
04 -
Pour the dry stuff into the wet mix and stir until everything’s just mixed. The batter will stay bumpy because of the bananas.
05 -
Transfer the mixture into your greased pan and bake for about 50 to 60 minutes, or until nothing sticks to a toothpick when you check.
06 -
Let the bread cool for 15 minutes in the pan. Then take it out to cool fully on a rack before slicing it.
# Cook's Notes:
01 -
The bananas should be super ripe and have brown spots for the sweetest taste.
02 -
Leave some banana chunks in the batter to give your bread a nice texture.
03 -
Be sure to check that all your ingredients are gluten-free certified.