Although last week’s double chocolate banana bread was excellent, apparently not everyone wants chocolate in their breakfast baked goods (weird??), so here’s a no-chocolate option that is super moist, has a nice, firm outside, and can stand up to being sliced and slathered with peanut butter!
Ingredients:
- 2 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your flour mix already contains it)
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup granulated sugar
- 8 tablespoons unsalted butter, melted and cooled
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 2/3 cup sour cream, at room temperature
- 1 cup bananas, mashed (about 2 bananas)
Preheat your oven to 350. Grease a 9×5″ bread pan and set aside.
In a large bowl, add the flour, xanthan gum (if needed), salt, baking powder, baking soda, and sugar, whisking to combine.
Add the butter, eggs, and vanilla, whisking until just combined.
Add the sour cream, again whisking until just combined. Fold in the mashed bananas, stirring gently until just combined.
Pour the batter into the greased bread pan, smoothing the top.
Bake 45-50 minutes, until the loaf passes the toothpick test.
Cool in the pan 10 minutes before transferring to a wire rack to cool completely.
Gluten Free Banana Bread
From Gluten Free on a Shoestring.
- 2 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your flour mix already contains it)
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup granulated sugar
- 8 tablespoons unsalted butter, melted and cooled
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 2/3 cup sour cream, at room temperature
- 1 cup bananas, mashed (about 2 bananas)
Preheat your oven to 350. Grease a 9×5″ bread pan and set aside.
In a large bowl, add the flour, xanthan gum (if needed), salt, baking powder, baking soda, and sugar, whisking to combine. Add the butter, eggs, and vanilla, whisking until just combined, then the sour cream, again whisking until just combined. Fold in the mashed bananas, stirring gently until just combined.
Pour the batter into the greased bread pan, smoothing the top. Bake 45-50 minutes, until the loaf passes the toothpick test. Cool in the pan 10 minutes before transferring to a wire rack to cool completely.
sparecake 