Gluten Free Banana Bread
This moist gluten free banana bread is so delicious, you'll want to make more than just one loaf. It is so simple to make With just a few and simple ingredients: banana, gluten free flour, egg, butter, vanilla, salt, apple cider vinegar, and baking powder, this bread will be ready in no time. It is Perfect for breakfast, desert, or any time
Equipment
- 2 medium bowls
- Whisk
- Measuring cups
- Measuring Spoons
- Small pan
- Rubber spatula
- 9x5x3 Loaf pan
- Fork or potato masher
- Cooling rack
Ingredients
Wet Ingredients
- 10 to 11 oz ripe bananas or 3 bananas peeled
- 76 g melted butter or 1/3 cup
- 144 g brown sugar or ¾ cups
- 16 g vanilla extract or 1 tablespoon
- 5 g apple cider vinegar or 1 teaspoon
- 1 large egg at room temperature
Dry Ingredients
- 1 g salt or ½ teaspoon
- 11 g baking powder or 1 tablespoon
- 1 g baking soda or a dash
- 7 g xanthan gum or 2 teaspoons
- 212 g Chantal’s Gluten Free All purpose Flour Blend or 1 ½ cups
- Baking spray
Instructions
- Preheat oven to 350 F.
- In a small pan, melt 76 g of butter.
- Add banana’s into a medium bowl and mash using a fork or potato masher until smooth.
- Add brown sugar, vanilla, and apple cider vinegar, to bananas and mix well.
- Add egg to banana mixture and beat well.
- Continue to beat the mixture while adding in the melted butter into it. Scrape any remaining butter in the pan, and add it to the mixture.
- In a separate bowl, combine, Chantal’s Gluten Free All purpose Flour Blend, salt, baking soda, baking powder, and xanthan gum. Mix thoroughly.
- Add the dry ingredients into the wet ingredients and mix thoroughly using a whisk until the mixture is smooth and no lumps appear.
- Spray a loaf pan with baking spray, you can also line it with parchment paper if you choose to.
- Using a rubber spatula, scrape the banana bread mixture into the loaf pan.
- Level the mixture into the loaf pan by gently bouncing the flat side of the rubber spatula against the batter. Smooth the top of the loaf.
- Bake the banana bread mixture on the center rack of 350 F preheated oven for 50 to 60 minutes, or until a tooth pick inserted comes out fairly dry, but not terribly dry. A few crumbs on the tooth pick indicates a moist bread.
- Allow bread to cool in loaf pan for 5 minutes after baking.
- Remove banana bread from loaf pan and place onto a cooling rack to cool completely.
