JM - Gluten Free Banana Bread

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Step 1

Preheat the oven to 350F. Grease a 9×5 loaf pan with cooking spray. MUFFINS: If you choose to make muffins, this recipe will make 11. Adjust nutritional information accordingly. Use paper or silicon muffin tin liners or grease the inside of each cup in the muffin tin. Muffins cook a lot more quickly, check in with them around 20 minutes and monitor until done. A toothpick through the middle should pull back clean when they're ready.

Step 2

In a medium bowl, whisk together the dry ingredients. Mash the bananas together in a small bowl.

Step 3

In a large bowl, add the melted butter and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.

Step 4

Add the 1/2 the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other 1/2 dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.

Step 5

Pour the batter into the prepared pan. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.

Step 6

Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.

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