Preheat the oven to 350 degrees F (177 C). Spray a 4×8 loaf pan with cooking spray
- I like making these in a muffin/cupcake pan, I think it cooks more evenly and you can freeze the extras a lot easier- if there are extras 🙂
- In a mixing bowl, mash the ripe bananas until smooth
- Add the baking soda to the mashed bananas
- Stir the melted butter into the mashed bananas
- Stir in the sugar, salt, eggs, and pure vanilla extract
- Mix in the gluten-free flour and xanthan gum (leave out if your flour already has it in it)
- Pour the batter into the greased loaf pan (or muffin/cupcake pan)
- Bake on the center rack for 50-60 minutes (check often if making cupcake until fork or toothpick in the center comes out clean- all ovens are different)
- Cool completely before slicing and/or icing
Something I like to do with this recipe is add chopped walnuts and raisins or chocolate chips. If it needs a little something I make a cream cheese frosting to put on top.
If you go to mammaknowsglutenfree.com, Audrey Roberts has a lot of alternative ingredient suggestions and instructions so you can customize this bread if needed.