Gluten-free

Proper banana bread.

Name: Proper banana bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 loaf, 10 slices
Ingredients: 3 very ripe bananas, mashed (about 1 1/4 cups); 1/3 cup (75 g) melted butter; 2/3 cup (130 g) brown sugar; 2 eggs; 1 tsp vanilla extract; 1 1/4 cups (175 g) gluten-free flour blend with xanthan gum; 1/2 cup (50 g) almond flour; 1 tsp baking soda; 1/2 tsp cinnamon; 1/2 tsp salt; 1/2 cup chopped walnuts (optional)

Moist, tall and sliceable. Banana bread with a real crumb.

Prep: 15 min
Bake: 60 min
Makes: 1 loaf, 10 slices

Gluten-free banana bread is often either gummy or crumbly. A mix of flour blend and almond flour plus very ripe bananas gives you a loaf that slices clean and stays moist for days.

Laura

Method

Heat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment.
Mash the bananas, then whisk in the butter, brown sugar, eggs and vanilla.
Add both flours, baking soda, cinnamon and salt. Stir just until no dry streaks remain, then fold in the walnuts.
Pour into the pan and lay a split banana on top if you like it pretty.
Bake for 55 to 65 minutes, until a skewer comes out with a few moist crumbs. Cover with foil after 40 minutes if the top browns fast.
Cool in the pan for 15 minutes, then on a rack. Slice once fully cool for the cleanest cut.