Banana Bread (GF)

Ingredients

• 1½ cups (about 360g) mashed very ripe bananas, 3 to 4 large
• ½ cup (113g) unsalted butter, melted and slightly cooled
• ¾ cup (165g) packed light brown sugar
• 2 large eggs, room temperature
• ¼ cup (60g) sour cream or full-fat plain Greek yogurt
• 2 tsp vanilla extract
• 2 cups (about 320g) gluten-free 1-to-1 baking flour (a blend with xanthan gum)
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp kosher salt
• ½ tsp ground cinnamon (optional)
• ¾ cup toasted chopped walnuts or chocolate chips (optional)
• 1 tbsp turbinado sugar for the top (optional)

References

Oven temp

350°F

Pan

9×5-inch loaf

Batter rest

20 min

Bake time

55–65 min

Done temp

205–210°F in the center

Total time

~1 hr 40 min plus cooling

Yield

1 loaf

Directions

1. Grease a 9×5-inch loaf pan and line it with a parchment sling.
2. In a large bowl, mash 1½ cups (360g) very ripe bananas until mostly smooth, a few lumps are fine. Mash thoroughly if they're only lightly spotted.
3. Whisk in ½ cup (113g) melted butter, ¾ cup (165g) packed brown sugar, 2 eggs, ¼ cup (60g) sour cream, and 2 tsp vanilla until smooth.
4. Add 2 cups (320g) gluten-free 1-to-1 flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp kosher salt, and ½ tsp cinnamon if using. Stir just until no dry flour remains.
5. Fold in ¾ cup toasted walnuts or chocolate chips if using.
6. Rest the batter 20 minutes so the flour hydrates, or the crumb turns gritty. It should stay thick but spreadable, not stiff; add a splash of milk if it tightens too far. Preheat the oven to 350°F meanwhile.
7. Scrape the batter into the pan, smooth the top, and sprinkle with 1 tbsp turbinado sugar if using.
8. Bake 55 to 65 minutes, until a skewer comes out with moist crumbs and the center reads 205 to 210°F. Tent with foil at 40 minutes if the top is browning fast.
9. Cool in the pan 15 minutes, then lift out onto a wire rack. Slice only once fully cool; the crumb sets as it cools.

Variants & Notes

• Flour blend: Bob's Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup. Blends vary in weight per cup, so measure by weight. Add ½ tsp xanthan gum with Bob's for cleaner slices, 1 tsp if your blend has none.
• Banana ripeness: Heavily spotted to black. To rush it, bake them unpeeled at 300°F for 15 to 20 minutes until the skins blacken, then cool and scoop.
• Brown butter: Cook the butter until the milk solids turn nutty and amber, then cool 5 minutes before mixing.
• Muffins: Divide into 12 lined cups and bake at 375°F for 20 to 24 minutes.
• Storage: Wrap as soon as it's cool; GF loaves dry out fast. 3 days at room temperature, or sliced and frozen up to 3 months.