My mom loves my banana bread, but since she’s been gluten free, she hasn’t been able to enjoy any. I decided to change that. This easy gluten free banana bread recipe is everything you want; it’s delicious, super moist and packed with tons of yummy banana flavour without overpowering sweetness.
The prep to make this delicious gluten free banana bread recipe is less than 10 minutes! This is one of the easiest recipes you will ever make, since nothing has to be prepared separately. You just need some ripe bananas, you probably have everything else in your pantry and refrigerator.
The acidity of the sour cream acts as a tenderizer and just makes it even more moist, you can also use plain Greek yogurt of you’d like.
Give my recipe a try, you’ll enjoy the most delicious gluten free banana bread that is always tender and moist and packed with yummy banana flavour.
INGREDIENTS:
2 to 3 ripe bananas, peeled and mashed
6 tablespoons of butter, melted
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 cup of sugar
1 large egg, beaten
1 teaspoon of vanilla extract
1 tablespoon of sour cream
1/2 teaspoon of cinnamon
1 & 1/2 cups of gluten free flour (I used white rice flour)
STEPS:
Preheat the oven to 350°F and grease a 4x8 inch loaf pan.
In a large bowl, mash the ripe bananas with a fork until completely smooth. Add the cinnamon and set aside.
In another large bowl, add the flour, baking powder, baking soda and sugar, and whisk to combine well.
Create a little well in the center of the dry ingredients and add the melted butter, eggs, vanilla and sour cream to the centre and mix everything until it’s combined.
Add the mashed bananas and fold them into the batter.
Pour the batter into your prepared loaf pan. Bake for 1 hour & 10 minutes at 350°F (a toothpick inserted into the center should come out clean.)
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan, slice and serve.
Bon appétit!
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