Ingredients:

  • 3–4 medium very ripe bananas (350 g), mashed
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 Tbsp (30 ml) full-fat milk or buttermilk, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1 3/4 cups (210 g) gluten-free flour blend
  • 1/2 tsp (2 g) xanthan gum (optional, based on blend)
  • 1 tsp (5 g) baking soda
  • 1/2 tsp (3 g) fine sea salt
  • 1 tsp (5 g) ground cinnamon (optional)

Instructions:

  1. Preheat the oven to 350°F / 175°C. Grease and line the loaf pan (8.5 x 4.5 inch) with parchment paper, creating a 'sling' for easy removal.
  2. Mash the very ripe bananas in a small bowl until mostly smooth, retaining a few small lumps. Set aside.
  3. In a large bowl, whisk together the GF flour blend, xanthan gum (if using), baking soda, salt, and cinnamon until thoroughly combined. Set aside.
  4. In the bowl of an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light, fluffy, and noticeably paler (about 3 minutes).
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, then scrape down the sides of the bowl.
  6. Reduce the mixer speed to low. Add half of the dry ingredients to the wet mixture and mix until just barely combined.
  7. Pour in the mashed bananas and the milk/buttermilk. Mix briefly.
  8. Add the remaining dry ingredients. Mix only until no streaks of flour remain—do not overmix, as this can lead to a dense, gummy loaf.
  9. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  10. Bake for 60 to 65 minutes. The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. (If the top browns too quickly, loosely tent the loaf with aluminum foil after 40 minutes.)
  11. Remove the loaf from the oven. Cool in the pan for 10 minutes, then use the parchment sling to transfer it to a wire rack. Allow the bread to cool completely (30–45 minutes minimum) before slicing to ensure the structure is fully set.