Banana Bread

  • Yield:1 loaf
  • Time:
    1 hr, 8 mins show details
Tags: bread, breakfast & brunch, baked goods, sweet

Ingredients

  • ½ cup
    unsalted butter, softened
  • 1 cup
    sugar
  • 2
    eggs, large
  • 1¾ cups
    gluten-free flour blend
  • 1 teaspoon
    baking soda
  • ½ teaspoon
    salt
  • 1½ cups
    very ripe bananas, mashed
  • ¼ cup
    sour cream
  • 1 teaspoon
    vanilla extract
  • ¾ cup
    walnuts, chopped
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Equipment

  • 9x5-inch loaf pan
  • electric mixer

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Preparation

  1. Preheat oven to 350°F. Butter a 9x5-inch loaf pan thoroughly.

  2. 3 mins

    Cream butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time until well combined.

  3. In a separate bowl, whisk together flour blend, baking soda, and salt. Add to butter mixture and mix just until combined. (Don't overmix once you add the flour — gluten-free batters can get gummy.)

  4. Fold in mashed bananas, sour cream, and vanilla until just incorporated.

  5. Stir in walnuts and pour batter into prepared pan. Smooth the top gently.

  6. 55 mins

    Bake for 55-65 minutes, until a toothpick inserted in center comes out with just a few moist crumbs.

  7. 10 mins

    Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

I use King Arthur Gluten-Free Flour for this — it has xanthan gum already in it, which helps with structure. If your blend doesn't have xanthan, add 1 teaspoon.

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