Ingredients
Scale
- 3 large overripe bananas, mashed
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
- In a large mixing bowl, peel the overripe bananas and mash them with a fork or potato masher until they are mostly smooth with just a few small chunks remaining for texture.
- Whisk the melted butter into the mashed bananas. Add the brown sugar, eggs, and vanilla extract. Stir until the mixture is well combined and the sugar has mostly dissolved.
- Sprinkle the baking soda and salt over the wet mixture. Gradually fold in the gluten-free flour blend. Stir just until no large streaks of flour remain, being careful not to over-mix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Cook Time: 75 minutes
- Diet: Gluten-Free