The Best Ever Gluten Free Banana Bread

Catie Makes

May 27, 2019

posted on:

Hello friend! Remember a while back when I took you all behind the scenes baking my favorite banana bread recipe?! I am FINALLY sharing it with you! HOORAY!

9 ½ ounces Gluten-Free Flour Blend
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon xanthan gum
5 large ripe bananas
8 tablespoons melted and cooled unsalted butter
2 large eggs
5 ¼ ounces light brown sugar
1 teaspoon vanilla extract
½ toasted chopped walnuts

1. Adjust the oven rack to the middle position and preheat your oven to 350 degrees. Grease an 8 1/2 by 4 1/2-inch loaf pan. Whisk flour, baking powder, baking soda, salt, and xanthan gum together in a large bowl.

2. Microwave the bananas in a separate bowl, covered, until they have softened and released liquid. Transfer the bananas to a fine-mesh strainer placed over a medium sized bowl and let them drain, stirring occasionally, about 15 minutes (you should have 1/2 to 3/4 cup of liquid).

3. Transfer all of the banana juice to a medium saucepan and cook over medium to high heat until the juice has reduced to 1/4 cup. Return reduced juice to the bowl, add in bananas, and mash everything together with a potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla.

4. Using a rubber spatula, stir banana mixture into flour mixture until thoroughly combined and no lumps remain. Gently fold in the toasted, copped walnuts. Scrape batter into prepared pan and sprinkle sparkling sugar evenly over the top of the banana bread loaf.

5. Bake until a toothpick inserted in center comes out clean, 55 to 75 minutes. Let bread cool in pan on a wire rack for fifteen minutes. Remove the banana bread from the pan and let it cool for at least an hour before serving. I know this part is hard, but it is sooooo worth the wait!

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