Gluten-Free Banana Bread

1. 1

   Preheat the oven to 350* and line a loaf ban with butter and parchment paper. Let the parchment hang over the long edges of the pan to make lifting the finished loaf out of the pan as simple as possible.

2. 2

   Whisk your gluten-free flour, xanthan gum, baking soda, and salt in a medium bowl.

3. 3

   Using an electric mixer on medium-high speed, beat the brown sugar, greek yogurt, and unsalted butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

4. 4

   Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Now would also be the time to add in any nuts or chocolate. Pecans and walnuts work well here - I'd use about 1/2 cup; same proportion for the chocolate.

5. 5

   Scrape batter into prepared pan; smooth top.

6. 6

   Bake bread for 60-65 minutes; turn once halfway through. The bread will brown very easily but will remain moist inside. The bread is ready when a cake tester or toothpick inserted into the center of the loaf comes out cleanly.

No nutritional information available.

No additional tips available.