Gluten-Free Banana Bread Recipe

Ingredients

• 2-3 very ripe bananas, mashed

• 1 teaspoon baking soda

• 1/3 cup unsalted butter, melted

• 3/4 cup granulated sugar

• Pinch of salt

• 2 large eggs, beaten

• 1 teaspoon pure vanilla extract

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)

• 1/4 teaspoon xanthan gum (omit if your flour already includes it)

Instructions

1. Prepare the Oven and Pan:

   • Preheat your oven to 350°F (175°C).

   • Spray a 4x8-inch loaf pan with cooking spray or line it with parchment paper.

2. Mash the Bananas:

   • In a mixing bowl, mash the ripe bananas until smooth.

3. Combine the Wet Ingredients:

   • Mix in the melted butter until well combined.

   • Stir in the sugar, salt, beaten eggs, and vanilla extract.

4. Add the Dry Ingredients:

   • Gently fold in the gluten-free flour and baking powder.

5. Pour and Bake:

   • Pour the batter into the prepared loaf pan.

   • Place on the center rack of the oven and bake for 40 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

   • Keep an eye on the bread as baking times can vary with different ovens.

6. Cool and Slice:

   • Remove from the oven and let the bread cool in the pan for about 10 minutes.

   • Transfer to a wire rack to cool completely before slicing.

Notes

• For extra texture, you can add chopped nuts, chocolate chips, or dried fruit.

• The bread can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for longer storage.

Enjoy your moist and fluffy gluten-free banana bread!