Description
A delightful gluten-free banana bread recipe that balances moistness and flavor, perfect for breakfast or a cozy evening snack.
Ingredients
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter or coconut oil, softened
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ¼ cup plain yogurt or sour cream (optional)
- Chopped walnuts or dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line or grease a 9×5-inch loaf pan.
- Whisk together the gluten-free flour, baking soda, salt, and ground cinnamon in a medium bowl.
- Beat the softened butter and brown sugar until fluffy in a large bowl.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, and yogurt until combined.
- Gradually mix in the dry ingredients until fully incorporated. Fold in walnuts or chocolate chips if desired.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use ripe bananas for the best flavor and moisture. Don’t overmix the batter to avoid a dense loaf.