Gluten-Free Banana Nut Bread

Ingredients

• 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add separately) 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add separately)
• 1 tsp xanthan gum (if your GF flour blend does not contain it) 1 tsp xanthan gum (if your GF flour blend does not contain it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup ripe mashed bananas (about 2-3 medium) 1 cup ripe mashed bananas (about 2-3 medium)
• 0.5 cup granulated sugar 0.5 cup granulated sugar
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 0.33 cup melted unsalted butter or neutral oil (like canola or vegetable) 0.33 cup melted unsalted butter or neutral oil (like canola or vegetable)
• 1 tsp vanilla extract 1 tsp vanilla extract
• 0.5 cup chopped walnuts or pecans (optional) 0.5 cup chopped walnuts or pecans (optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease and flour a standard 9x5 inch loaf pan with gluten-free flour or line it with parchment paper. In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure there are no lumps and the ingredients are evenly distributed, which should take about 1 minute.

2. 2

   In a separate medium bowl, combine the ripe mashed bananas, granulated sugar, room temperature eggs, melted butter or oil, and vanilla extract. Whisk these wet ingredients together until well combined and smooth, about 2-3 minutes. The mixture should be fragrant and uniformly colored.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined, being careful not to overmix. The batter will be thick and slightly lumpy, which is normal for gluten-free baking. If using nuts, fold them in now until evenly distributed throughout the batter.

4. 4

   Spoon the batter into the prepared loaf pan, spreading it evenly with the spatula. You can smooth the top or create a slight indentation down the center to encourage even rising. Let the batter rest in the pan for about 10 minutes while the oven finishes preheating.

5. 5

   Bake in the preheated oven for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean and the top is a deep golden brown. The aroma of baked banana and nuts will fill your kitchen. Allow the banana nut bread to cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.