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With February 23rd being National Banana Bread Day, we wanted to find a recipe that everyone could enjoy! Originally from Mama Knows Gluten Free, this recipe is both delicious and safe to eat for anyone with gluten allergies!

INGREDIENTS

• 2 to 3 very ripe bananas (mashed)
• ⅓ cup melted unsalted butter (dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil)
• 1 teaspoon baking soda
• 1 ½ cups gluten-free flour
• ¼ teaspoon xanthan gum
• Pinch salt
• ¾ cup granulated sugar
• 2 large eggs (beaten)
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

1. Preheat Oven to 350˚F. Spray a 4 x 8 loaf pan with cooking spray.
2. In a mixing bowl, mash the ripe bananas until smooth. Add the baking soda to the mashed bananas.
3. Stir the melted butter into the mashed bananas.
4. Stir in the sugar, salt, eggs, and pure vanilla extract.
5. Mix in the gluten-free flour and xanthan gum (leave out if your flour already has it in it). Pour the batter into a greased loaf pan.
6. Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.

NOTES

• Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
• Three mashed bananas are equal to 1 cup.
• Dairy-Free Options: Smart or Earth Balance Butter or coconut oil
• Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins. 
• Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.