Ingredients:

  • 3 large overripe bananas (approx. 350g)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted (113g)
  • 3/4 cup light brown sugar, packed (150g)
  • 2 tsp pure vanilla extract
  • 1.5 cups 1-to-1 gluten-free flour blend with xanthan gum (210g)
  • 1/2 cup fine almond flour (50g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your 9x5 inch loaf pan with parchment paper, making sure you have those handles hanging over the sides.
  2. Peel your 3 overripe bananas and place them in a large mixing bowl. Mash them with a fork until they are mostly liquid with only tiny lumps remaining. Note: Liquid bananas distribute moisture more evenly than chunks.
  3. Pour in the 1/2 cup of melted butter and add the 3/4 cup light brown sugar. Whisk vigorously until the mixture looks smooth and emulsified.
  4. Add the 2 large eggs one at a time, whisking after each, then stir in the 2 tsp of vanilla extract.
  5. In a separate smaller bowl, sift together the 1.5 cups of Gluten-free flour, 1/2 cup almond flour, baking soda, baking powder, salt, and cinnamon.
  6. Gently fold the dry ingredients into the banana mixture using a spatula until no white streaks of flour are visible.
  7. Let the batter rest in the bowl for exactly 10 minutes. Do not skip this step as it allows the rice flours to hydrate.
  8. Pour the batter into the prepared pan and smooth the top with your spatula.
  9. Bake for 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the top is dark golden brown and firm to the touch.
  10. Cool in the pan for 10 minutes, then use the parchment sling to move it to a wire rack to finish cooling completely.