Ingredients:

  • 3 large over-ripe bananas (approx. 340g)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) light brown sugar, packed
  • 1 large egg, room temperature (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30g) full-fat Greek yogurt
  • 2 cups (280g) 1-to-1 gluten-free flour blend with xanthan gum
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 tsp (2.6g) ground cinnamon

Instructions:

  1. Preheat your oven to 180°C (350°F) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, mash the 340g of bananas until almost no lumps remain and it looks like a thick soup.
  3. Whisk in the melted butter, egg, vanilla extract, and Greek yogurt. Vigorously whisk for 60 seconds until the mixture is glossy and emulsified.
  4. Gently stir in the gluten-free flour, baking soda, salt, and cinnamon until no flour streaks remain.
  5. Allow the batter to rest in the bowl for 10 minutes to allow the rice flours to fully hydrate, preventing a gritty texture.
  6. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a tester inserted into the center comes out clean.
  7. Let the bread sit in the pan for at least 10 minutes before moving it to a wire rack.