A no-frills, go-to Classic Banana Bread recipe made gluten-free (but it’s so soft and tender you’d never know it!)
7 3/8 ounces (1 3/4 cups, spoon and level) gluten-free all-purpose flour
1 teaspoon baking soda
heaping 1/2 teaspoon salt
4 ounces (1/2 cup) coconut oil
8 1/2 ounces (1 cup) mashed banana*
5 5/8 ounces (3/4 cup) granulated sugar
3 3/4 ounces (1/2 cup, packed) brown sugar
2 7/8 ounces (1/3 cup) buttermilk
2 ounces (1/4 cup) sour cream
2 eggs, preferably room temperature
2 teaspoons vanilla extract
Preheat oven to 325ºF and grease a 9″x5″ loaf pan with oil/cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate, large, microwave-safe bowl, microwave the coconut oil until melted (30-45 seconds). Add the banana, sugars, buttermilk, sour cream, eggs, and vanilla extract and whisk in until evenly incorporated.
Add the dry ingredients to the wet and fold in just until combined.
Pour the batter into the prepared loaf pan and bake for about 1 hr 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Set pan on a wire rack and let bread cool to room temperature before removing from pan. Wrap tightly in plastic wrap or foil to store.
*Mash your bananas with a fork just until there are no large chunks left. You don’t want them completely puréed.