Easy Gluten Free Banana Bread
 
 
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Ingredients
  • 1½ cups ripe bananas (3 very large bananas)
  • 2- 2¼* cups my gluten free white basic flour (SEE notes!)
  • ½ cup dairy free milk
  • ⅔ cup brown sugar
  • ⅓ cup oil (I used avocado oil)
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp guar gum
Instructions
  1. Preheat oven to 350 degrees for 20 minutes prior to baking.
  2. In a large bowl, smash bananas with a fork until small lumps remain and turn into a liquid consistency. (Or food process until smooth).
  3. Combine all remaining ingredients, except sugar, and hand mix until incorporated well.
  4. Add the brown sugar just before baking, only stirring enough to evenly distribute. Do not over mix. (See notes)
  5. Bake in a 9x5 bread pan with a foil tent for 35-40 minutes. Remove foil tent and bake for another 20-22 minutes. Check center with toothpick, it should come out clean. Alternately bake an additional 3-5 minutes for an extra crisp top.
  6. Remove bread from oven. Allow to cool in the pan for 5 minutes then carefully transfer to a wire cooling rack.
  7. Allow to fully cool before slicing! It may take 2 hours. Patience will be rewarded with precise slicing with virtually no crumbs.
  8. Eat.Share.Repeat
Notes
Bananas are like people...they come in all shapes and sizes. I tried to give you an estimate of 'how much' banana is needed. My bananas were monstrously big. I also chose to puree them.

Pureeing the bananas will produce more liquid than smashing. You could use up to another ¼ cup of flour but not necessarily. Look at your batter when you mix. Does your spoon trail freely disappear? Add more flour. Is the batter thicker and holds the spoon trail? You're good. No more flour needed.

The brown sugar can be substituted with white sugar. I wanted a little more nutrition with extra iron from the molasses found in brown sugar.

Enjoy!!
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/easy-gluten-free-banana-bread-egg-free-vegan/