Gluten Free Banana Bread Recipe

Hi there! Today, I’d like to share with you a very quick, simple, yummy, and gluten free recipe for a universally loved treat, the Banana Bread! This recipe is not too sweet and not too bland. I used riped  (but not overly riped) bananas, so that could’ve been the reason why. If you like your banana bread sweeter, I suggest using overly riped bananas and increasing the amount of sugar in this recipe.

I like my banana bread to have a crunchy top and brownish outer color, but the texture of the inside to be soft and smooth. I like having the blend of different textures because in my opinion, it tastes way better! This is how mine turned out, so I’m a happy camper.

On a side note, can you tell I used a skewer to check a few times if it’s good to go? I didn’t have a toothpick, but I found a skewer! It made bigger holes, but whatever! Also, I actually sliced one for myself prior to taking this picture, because the house smelled so good while this was baking and I couldn’t deprive myself any longer. Then after I took this picture, I helped myself with another serving (aka the pre-cut portion you see in here) … Oh my! Anyway, let’s get to the recipe.

Ingredients:

  • 3 large (riped) Bananas
  • 1/3 cup of (melted) butter
  • 1 teaspoon of Baking soda
  • A pinch of sea salt
  • 3/4 – 1 cup of Sugar
  • 1 large (beaten) Egg
  • 1 teaspoon of Pure vanilla extract
  • 1 1/2 cups of Gluten free all purpose flour

Directions:

  1. Preheat the oven to 350 degrees and grease your loaf pan with cooking spray.
  2. In a mixing bowl, mash your peeled and chopped bananas until it is of a puree consistency. Then add your melted butter and stir to combine.
  3. Next add in the baking soda and sea salt, then mix everything together.
  4. Stir in the sugar, egg, and vanilla extract into the wet mixture.
  5. Finally, carefully sift in the gluten free flour to the wet batter and make sure everything is well incorporated.
  6. Pour the batter into the greased loaf pan and bake.
  7. Bake it for 1 hour or until an inserted toothpick in the middle of the bread comes out clean and has no more traces of wet batter. Depending on your oven, the cooking time can vary, so adjust the time accordingly.

I hope you guys can give this recipe a try! You can eat it anytime of the day, whether as a breakfast or snack, and it will definitely bring a smile to your face.

Yours truly,

Ana

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