The Best Gluten-Free Banana Bread

Preheat the oven to 350°F (177°C). Spray a 4 x 8 inch loaf pan with cooking spray and set aside.

In a mixing bowl, mash the very ripe bananas until smooth with just a few small lumps remaining.

Sprinkle the baking soda directly over the mashed bananas and stir it in. You might see a slight fizzing reaction—that's perfectly normal.

Stir the melted butter into the banana mixture until well combined.

Add the sugar, salt, beaten eggs, and pure vanilla extract, mixing until everything is incorporated.

Gently mix in the gluten-free flour and xanthan gum (omit xanthan gum if your flour blend already includes it). Stir just until no dry streaks remain—don't overmix.

Pour the batter into your greased loaf pan, spreading it evenly. Bake on the center rack for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Watch carefully since all ovens vary.

Let the banana bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.