2 cups gluten free flour blend
1 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
5 very ripe bananas, peeled
8 tablespoons unsalted butter, melted and cooled
2 large eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
2 teaspoons granulated sugar
- Preheat oven to 350 degrees
- Grease 8 1/2 x 4 1/2 inch loaf pan
- Whisk flour blend, baking powder, baking soda, salt and xanthan gum in a large bowl.
- Microwave the bananas, covered, until they have softened and released liquid (about 5 minutes)
- Transfer bananas to a fine-mesh strainer and let drain over a medium size bowl. Stir occasionally and after 15 minutes you should have 1/2-3/4 cup of liquid.
- Transfer the banana juice to a medium saucepan and cook over medium-high heat until it’s reduced to 1/4 cup (about 5 minutes).
- Return the juice to a bowl, add the bananas, mash with a potato masher until mostly smooth.
- Whisk in melted butter, eggs, brown sugar, and vanilla.
- Using a rubber spatula, stir the banana mixture into the flour mixture until combined with no lumps remaining (about 1 minute).
- Gently fold in walnuts and scrape the batter into a prepared pan.
- Smooth out the batter and sprinkle with granulated sugar.
- Bake until a toothpick inserted into the center comes out clean. 55-75 minutes.
- Let bread cool in pan on wire rack for 15 minutes.
- Remove bread from pan and let it cool for 1 hour before serving.
It’s best to eat it the day of, but it can keep up to 2 days when stored at room temperature wrapped up in plastic wrap.