The Ultimate Gluten Free Banana Bread
Servings: 0
Ingredients
- non stick cooking spray
- 1 1/2 cups Gluten Free Flour Cup 4 Cup brand recommended (all purpose flour can be substituted)
- 1 1/4 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup dark brown sugar packed
- 2/3 cup mascarpone, sour cream, or plain full-fat Greek yogurt
- 1/4 cup unsalted butter room temperature
- 2 large eggs
- 1 tsp vanilla bean paste, or extract
- 4 large, very ripe bananas mashed
- 1/2 cup good quality semi-sweet chocolate chopped, chunks, or chips
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350°. Lightly coat an 8 1/2" x 4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving about 2" of overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Add vanilla and blend, scraping down sides and bottom of bowl as needed.
- Reduce speed to low, add dry ingredients, and mix until just combined. Add mashed bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared loaf pan; smooth top. Optional: sprinkle a dusting of turbinado sugar on top of loaf.
- Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 15 minutes. Lift bread out using parchment paper and allow to cool 5 more minutes before slicing. Serve with whipped cream cheese or butter.