Gluten-Free Banana Bread

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.

In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon until evenly combined. Set aside.

In the same bowl (or a separate one if you prefer), whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in the mashed bananas and milk until everything is just combined. Don't overmix — a few small lumps are okay.

Add the dry ingredients to the wet mixture and fold together gently until no streaks remain. If using, fold in walnuts or chocolate chips now.

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.