Banana bread is great. Gluten free baked goods, however, can be hit or miss. So with every banana bread recipe I’ve found, I’ve had to tweak the proportions of gluten free baking mix and whatnot to fix it. Finally I cobbled together a decent recipe:
3 ripe bananas (Not overly brown and mushy. Just that spotty yellow that they’re squishy but not falling apart.)
1/3 cup melted butter (unsalted, preferably, but if you’re using salted just omit the salt later)
3/4 cup sugar (this can be adjusted to 1 cup or 1/2 cup depending on how sweet you like things)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt (omit this if you’re using salted butter)
1 3/4 cup gluten free baking mix (this varies based on the brand, I use Bob’s Red Mill)
Your oven should be at 350F, which is about 176C.
- Mush the bananas until smooth. Slowly add in the melted butter, and when it’s all the way combined, add the egg. If you ad the egg too soon after you add butter, the hot butter will cook the egg and that’s gross.
- Add the sugar, salt (if you’re using it), and baking soda. Mix it all up thoroughly.
- Slowly add the flour until it’s smooth, thick, and creamy consistency. It should be thicker than cake batter, but not dough. It should be like molten lava when you let it fall of the spoon.
- Put it in a greased loaf pan, and bake for about 50 minutes to an hour and ten minutes. After 50 minutes you should check for doneness, just stick a knife in the middle and if it comes out clean you’re all set.
Let it cool, and cut with a serrated knife to prevent crumbling.