Gluten Free Banana Bread
Say goodbye to crumbly bakes! This gluten-free banana bread is your new go-to recipe, promising a moist and perfectly structured loaf every time. This foolproof recipe ensures a delicious result that rivals any traditional banana bread.
Gluten-Free Banana Bread
Say goodbye to crumbly bakes! This gluten-free banana bread is your new go-to recipe, promising a moist and perfectly structured loaf every time. This foolproof recipe ensures a delicious result that rivals any traditional banana bread.
Ingredients
- 3 very ripe bananas mashed
- 1 teaspoon bicarb soda
- 1/3 cup unsalted butter melted
- 3/4 cup caster sugar
- Pinch of salt
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free plain flour
Instructions
- Preheat your oven to 175°C (160°C fan-forced).
- Grease a standard loaf tin (roughly 20cm x 10cm).
- In a large bowl, mash the ripe bananas until they’re smooth.
- Add the bicarb soda and stir to combine.
- Mix in the melted butter.
- Stir in the caster sugar, salt, eggs, and vanilla.
- Gently fold in the gluten-free flour until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf tin.
- Bake on the middle rack for approximately 50 minutes, or until a skewer inserted into the center comes out clean.
Handy Tips
- Add 1/4 teaspoon of xanthan gum for every cup of gluten-free flour if your blend doesn’t already contain it, to act as a binder and prevent crumbling.
- Lower your oven temperature to 160°C if you are using a fan-forced oven to ensure even cooking without a dry crust.
- Bring all of your ingredients to room temperature before mixing them to achieve a smoother, more uniform batter.
- Avoid overmixing the batter once the flour is added; mix only until the flour is just combined to keep the loaf from becoming dense.
- Allow the baked banana bread to cool completely in the tin before slicing to prevent it from falling apart.
