Crazy-Good Gluten-Free Banana Bread
This gluten-free banana bread is crazy-good in its flavor, texture, and super simple recipe! You are going to love every moist, delicious, banana-y slice and with every bite, never once thinking that you're missing the gluten! Perfect with a hot cuppa tea or coffee or as a treat in a packed lunch.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 g brown rice flour
- 80 g tapioca starch ((same as tapioca flour))
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup butter, (room temperature)
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 3 ripe medium-sized bananas, mashed (300-350g in weight after peel is removed)
- 1/4 cup full-fat plain Greek yogurt
Instructions
- 1
Preheat oven 350 deg F (180 C).
- 2
Line loaf pan with parchment paper.
- 3
Combine all dry ingredients in a bowl and whisk together. Set aside.
- 4
In a large bowl, beat the room temperature butter and maple syrup with mixer or whisk. (It is okay if the mixture is lumpy.)
- 5
Add eggs and vanilla to the butter mixture and beat well.
- 6
Add dry ingredients to the bowl and mix well.
- 7
Add Greek yogurt and mashed bananas and mix well.
- 8
Pour batter into prepared pan.
- 9
Bake for 45 minutes, until a toothpick inserted in the middle of the loaf comes out clean.
- 10
Let cool in the pan for 5 minutes. Using parchment paper edges, lift loaf out of pan and transfer to a cooling rack to cool completely before slicing.