{Gluten-Free, Nut-Free} Banana Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 stick unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 2 cups gluten free flour blend (Betty Crocker, Cup4Cup, King Arthur’s + ½ tsp xanthan gum or your favorite)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 3 large overripe bananas, mashed with a potato masher or fork
  • ¼ cup crème fraîche
  1. Pre-heat oven to 350. Coat sides and bottoms of 3 mini-loaf pans or 1 regular loaf pan with cooking spray
  2. Beat butter and sugar together in the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand held mixer on medium-high speed until very light and fluffy, about 5-7 minutes
  3. In the meantime, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl
  4. Reduce speed to medium. Add eggs in, one at a time, until fully incorporated, scraping the bowl in between additions and then add vanilla extract
  5. Slowly add flour in until just incorporated, do not over-mix
  6. Stir in mashed banana and crème fraîche until evenly distributed
  7. Divide batter between mini-loaf pans, slamming them on the counter a couple of times, once full, to flatten out the batter
  8. Bake on the middle rack of the oven for 50-60 minutes, if using mini loaf pans or 75-85 minutes, if using a large loaf pan, until golden brown all over and cake tester inserted in center comes out clean
  9. Remove from oven and allow to cool for about 10 minutes before removing cakes from pans and setting on a rack to cool
  10. Slice when warm, not hot, and serve.
  11. Wrap any remaining in plastic, once cooled completely, to maintain freshness for 2-3 days.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-banana-bread/