In typical New York City fashion, the weeks we make it to the grocery store also end up being the weeks we are never home and never manage to finish all the produce we've purchased. As soon as our bananas begin to turn, I lean on Bon Appetit's "Best Banana Bread" recipe that I've adapted to be gluten-free. The yogurt keeps it moist, the banana flavor shines through, and it leaves people clamoring for more. —Haley Sonneland
- Makes one loaf
1 1/2 cups
gluten-free AP flour (I like Bob's Red Mill or you can use your own blend)
1 1/4 teaspoons
dark brown sugar (packed)
unsalted butter (room temperature)
large eggs (room temperature)
ripe bananas (equal to 1 1/2 cups when mashed)
- Preheat the oven to 350* and line a loaf ban with butter and parchment paper. Let the parchment hang over the long edges of the pan to make lifting the finished loaf out of the pan as simple as possible.
- Whisk your gluten-free flour, xanthan gum, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium-high speed, beat the brown sugar, greek yogurt, and unsalted butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
- Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Now would also be the time to add in any nuts or chocolate. Pecans and walnuts work well here - I'd use about 1/2 cup; same proportion for the chocolate.
- Scrape batter into prepared pan; smooth top.
- Bake bread for 60-65 minutes; turn once halfway through. The bread will brown very easily but will remain moist inside. The bread is ready when a cake tester or toothpick inserted into the center of the loaf comes out cleanly.