Ingredients
Scale
- 3 large ripe bananas, mashed
- 1/3 cup melted unsalted butter (or coconut oil for dairy-free)
- 3/4 cup granulated sugar or coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal later.
- In a large mixing bowl, peel the ripe bananas and mash them thoroughly with a fork or a potato masher until they are smooth with only a few small lumps remaining.
- Stir the melted butter into the mashed bananas. Add the sugar, beaten egg, and vanilla extract. Mix until the ingredients are well combined and the mixture looks uniform.
- Sprinkle the baking soda, salt, and cinnamon over the wet mixture and stir. Gently fold in the gluten-free flour. Be careful not to overmix; stir just until no large streaks of flour remain.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the center of the oven and bake for 55 to 65 minutes. The loaf is done when a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the loaf cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing. This helps the structure set so it doesn’t crumble.
- Cook Time: 75 minutes
- Diet: Gluten-Free