Ingredients:

  • 280g gluten-free all-purpose flour blend (containing xanthan gum)
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 450g overripe bananas (approx. 3-4 large)
  • 115g unsalted butter, melted and slightly cooled
  • 150g light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Whisk 280g gluten-free flour, 1 tsp baking soda, 0.5 tsp salt, 1 tsp cinnamon, and 0.25 tsp nutmeg in a medium bowl.
  3. In a large bowl, mash 450g overripe bananas until mostly smooth with a few small chunks.
  4. Whisk 115g melted butter and 150g brown sugar into the bananas. Add 2 eggs and 1 tbsp vanilla, whisking until the mixture looks glossy and smooth.
  5. Fold the dry ingredients into the wet ingredients using a spatula. Stop as soon as no dry flour streaks remain to keep the texture light.
  6. Let the batter sit in the bowl for 10 minutes. Wait until the surface shows a few tiny bubbles before pouring it into the pan.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes until a skewer comes out clean or with just a few moist crumbs.
  8. Check the internal temperature with a probe; it should read 205°F (96°C). Wait until the crust is a deep mahogany brown before pulling it.
  9. Let the bread cool in the pan for 15 minutes. This allows the structure to set so it doesn't fall apart when moved.
  10. Transfer to a wire rack to cool completely. Wait until the loaf is room temperature before slicing to ensure the cleanest cuts.