Gluten Free Banana Bread

Prepare: Preheat your oven to 350° F (177° C). Lightly grease and spray a standard 4x8-inch loaf pan.

Combine Wet Ingredients: In a single mixing bowl, thoroughly mash the ripe bananas. Stir in the baking soda.

Mix: Pour in the melted butter, followed by the sugar, salt, beaten eggs, and vanilla extract. Stir everything together until just combined.

Add Dry: Gently fold in the gluten-free flour and the xanthan gum (if using). Mix only until no streaks of dry flour remain. Do not overmix.

Bake: Pour the batter into the prepared loaf pan. Bake for 50 minutes to 1 hour. Check for doneness by inserting a toothpick into the center; it should come out clean.

Cool: Allow the loaf to cool completely on a wire rack before slicing.

Tips for the Perfect Loaf

Customisation: Elevate your bread by adding mini chocolate chips, chopped walnuts, or blueberries to the batter before baking.

I sometimes add 2 tablespoons of applesauce or left over pear puree from a toddler's pouch.

Storage: Keep the finished bread in an airtight container at room temperature for up to 2 days, or slice and freeze for later enjoyment.

Spoon & Level: For the fluffiest result, always measure your gluten-free flour using the "spoon & level" method instead of scooping directly from the bag.

I really recommend having the xanthan gum but if you wish to omit then you can!

Notes:

This recipe is Baked Milk and Baked Egg Friendly if your child is working through the allergy ladders.