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 a greased loaf pan.
Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.
Cool completely before slicing. Enjoy!
Store in an air-tight container.
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
Three mashed bananas are equal to 1 cup.
Dairy-Free Options: Smart or Earth Balance Butter or coconut oil
Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins.
Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.