Ingredients
- Brown rice flour: 135g
- Potato starch: 75g
- Tapioca starch: 60g
- Almond flour: 30g
- Baking soda: 6g
- Baking powder: 3g
- Cream of tartar: 1g
- Ripe bananas: 300g (3 large)
- Eggs: 2 large
- Neutral oil: 80ml
- Vanilla extract: 1 tsp
- Brown sugar: 100g
- Salt: 3g
- Optional: Chopped walnuts (75g), dark chocolate chips (100g), or ground cinnamon (1 tsp)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- Prepare all ingredients at room temperature and mash the bananas until slightly chunky.
- In a large bowl, whisk together the dry ingredients: flour blend, baking soda, baking powder, cream of tartar, and salt.
- In another bowl, mash the bananas with brown sugar and then add eggs one at a time. Mix in oil and vanilla.
- Create a well in the dry ingredients and pour in the wet mixture, folding gently until no dry flour shows.
- Transfer the batter to the prepared pan, leveling the top.
- Bake for 55-65 minutes, checking for doneness with a toothpick or instant-read thermometer (200°F in the center).
- Cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
Ensure to measure ingredients by weight for accuracy. Overmixing can lead to dense bread. If you prefer sweeter bread, consider adding optional ingredients like chocolate chips or walnuts.
- Prep Time: 5 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian