Super Moist Gluten-Free Banana Bread
This super moist banana bread is soft and full of banana flavor. Mildly sweet and with no need for any butter or oil or xanthan gum, this beautiful banana bread is perfect for snacking alongside a hot cuppa coffee or tea.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- 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 full-fat Greek yogurt ((light Greek yogurt would probably work as well))
- 1/3 cup maple syrup
- 2 eggs
- 1 1/2 tsp vanilla extract
- 3 large very very ripe bananas ((about 350-360g in weight minus the peels))
Instructions
- 1
Preheat oven 350 deg F (180 C).
- 2
Combine all dry ingredients in a bowl. Set aside.
- 3
Mash ripe bananas or process in a food processor. Set aside.
- 4
In a large bowl, combine the Greek yogurt, eggs, maple syrup, and vanila extract and beat well with a whisk.
- 5
Add the dry ingredients to the wet and mix well with a whisk.
- 6
Mix the mashed bananas into the batter.
- 7
Pour the batter into a parchment- lined loaf pan.
- 8
Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- 9
Let cool completely before slicing.