Moist and delicious banana bread with no nuts and no gluten!
This recipe makes 1 loaf.
2 cups gluten free all purpose baking mix (I use Arrowhead Mills because it has no potato flour/starch)
1 teaspoon baking soda
1/2 teaspoon salt
6-7 over-ripe (black) bananas, peeled (2 1/2 pounds)
1 stick unsalted butter (4 ounces/8 Tablespoons), melted
2 large eggs
3/4 cup packed brown sugar (light or dark)
1 teaspoon vanilla extract
1 Tablespoon Demerara sugar (sugar in the raw)
1. Preheat Oven: Preheat oven to 350 degrees.
2. Prep Pan: Generously spray a 9 x 5 loaf pan with cooking spray.
3. Mix Dry Ingredients: In a medium bowl, whisk the flour, soda and salt together and set aside.
4. Make Batter: In another medium bowl, mash all but 1 of the bananas with the back of a wooden spoon or scraper until mostly smooth. Whisk in butter, eggs, brown sugar and vanilla. Mix in dry ingredients until just combined.
5. Pour Batter & Finish: Scrape batter into prepared pan and smooth top. Cut remaining banana into slices and lay a row of banana slices, slightly overlapping each other, along either side of the loaf, leaving the center open. Sprinkle the demerara sugar evenly down the center of the loaf.
6. Bake Bread: Bake until a toothpick comes out clean, about 1 hour or so (check after 55 minutes. May require more time.)
7. Cool & Enjoy: Let cool for 15 minutes, then turn out onto a wire rack and let cool, upright, at least 1 hour before serving. Enjoy!
