Moist Gluten-Free Banana Bread (Never Gummy, Sunken!)

Struggling to find the best gluten-free banana bread without a dense, gummy crumb, sunken middle, or lackluster flavor put me on fruitless search. This easy, one bowl recipe uses the best GF baking tricks, but simple enough for even a newbie to pull off, into a tried and true homemade quick bread, made with oil for bonus moist crumb, is dairy-free, and can be loaded with nuts, chocolate chips, or dried fruits.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325ºF. Grease a 8X4 inch loaf pan. Line the bottom with a piece of cut-to-size wax paper or parchment paper. Spray paper and set aside.

Step 2

In a large bowl whisk together mashed bananas, eggs, brown sugar, oil, and vanilla.

Step 3

Add flour, baking powder, baking soda, and salt. Stir until well combined, and no flour pockets remain. Pour into the prepared loaf pan and spread evenly. Sprinkle on optional turbinado sugar on top, if using.

Step 4

Let it rest for 15 minutes for the liquids to full absorb so you have nice fluffy crumb without a sunken middle. Bake for 55 minutes to 1 hour 5 minutes, or until a long skewer or knife inserted in the middle comes out clean, middle is set, or internal temperature measures about 190°F.

Step 5

Cool in pan for 10 minutes. Run a knife around the edges and turn onto a wire rack to cool completely.

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