Gluten Free Banana Bread Recipe

Preheat your oven to 350°F. Grease a standard 9 x 5 inch loaf pan, and set it aside.

In a large bowl, place the all purpose gluten free flour, xanthan gum, salt, baking powder, baking soda and sugar. Whisk to combine well.

Create a well in the center of the dry ingredients. Add the melted butter, eggs, and vanilla, then the sour cream. Mix until just combined.

If your bananas are very ripe and soft, mash them gently with a large fork, maintaining as much texture as possible. If your bananas are less ripe but still fragrant, mash with a fork until the mixture has texture but also some smoothness.

Use a silicone spatula to fold the mashed bananas gently into the batter to avoid processing the bananas even further.

Scrape the batter into the prepared loaf pan, and smooth the top with a spatula dipped in water. If you're using the optional banana as a topping, place very thinly sliced bananas (cut lengthwise) on top of the smooth batter, sparingly.

Place the pan in the center of the preheated oven. Bake until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Baking time will be about 50 minutes without the additional bananas on top, and about 1 hour with them. If the top is browning too quickly before the center is fully set, tent loosely with foil for the final 10–15 minutes.

Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.