Gluten-Free Banana Bread

Preheat the oven to 350ºF and grease a 9x5-inch loaf pan.

In a large bowl, whisk together the 3 large ripe bananas, 3 large eggs, and ¼ cup oil, then stir in the 1 ¾ cups gluten free flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1 teaspoon ground cinnamon and ½ teaspoon fine sea salt, stirring until a smooth batter forms. Pour the batter into the prepared pan, smooth the top, then rest the batter until the oven is fully heated.

Bake the loaf for about 50-55 minutes, when a tester comes out clean or with a few moist crumbs.

Cool the bread in the pan for 20 minutes, then cool it on a rack. I like to cool the bread completely so that the crumb sets, but it's OK to cut into it after about 30 minutes (it's delicious warm!).