The Best Gluten-Free Banana Bread

Today from the Mossygoat Kitchen, I’m sharing my tried and true recipe for The Best Gluten-Free Banana Bread. The key to making delicious banana bread is to not use rotten bananas. Although many people use rotten bananas for banana bread, I personally find them best suited for the compost heap. Any ripe banana, just not rotten, will work. The large number of bananas add moisture to the recipe and help hold this gluten-free quick bread together. The lack of rotten bananas helps in not having the loaf have an overwhelming banana flavor despite the number of bananas.

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Enjoy!

Ingredients

• Potato masher or a fork for mashing the banana

• 4”x 8” bread baking pan

• 3 to 4 ripe, but not rotten, bananas

• 1/3 cup ghee (or butter or margarine)

• 1 egg

• 3/4 cup sugar

• 1 teaspoon vanilla

• 1 teaspoon baking soda

• 1/8 teaspoon salt

• 1 1/2 cups all-purpose gluten-free flour blend

• 1/2 teaspoon xanthan gum ONLY if your flour blend does not already contain it. When in doubt, leave it out.

Step by Step Tutorial:

1. Gather your ingredients and preheat your oven to 350 Degrees Fahrenheit.

2. Using a potato masher, mash peeled bananas in a large bowl.

3. Add the ghee and continue mashing the mixture together.

4. Sprinkle the baking soda and salt over the top and mix in with wooden spoon.

5. Add flour and stir until everything is well combined, the batter will be lumpy.

6. Pour batter into a greased 4”x8” loaf pan. Bake for 1 hour. Cover with tin foil halfway through to prevent over browning the top if needed. Cool on wire rack and then remove from loaf pan and serve.

I hope you enjoy this easy recipe! If you find this recipe helpful and want to help support the Wildstead Chronicles and Mossygoat Farm please consider buying me a coffee (or a bale of hay). Thank you.