Easy Gluten-Free Banana Bread. This recipe makes a moist and classic banana bread.
Preheat oven to 350 degrees F. Spray a 9x5-inch baking pan with nonstick cooking spray.
Mash the banana with a fork and stir in the sugar in a small mixing bowl. Let sit for 15 minutes.
While the banana-sugar mixture sits, whisk together the white rice flour, cornstarch, baking powder, baking soda, salt, and xanthan gum.
Combine the butter and eggs. Mix for one minute. Add half the dry ingredients. Mix until thick. Add the banana-sugar mixture. Mix to combine. Add the remaining flour and the vanilla extract. Mix until batter is smooth.
Spread batter into prepared pan. Bake until golden brown. A cake tester should come out clean, about one hour. If the top gets too dark, place a greased piece of aluminum foil over the pan and continue baking.
Remove pan from the oven and place on a wire rack. After five minutes, turn bread directly onto the rack. Store, wrapped, at room temperature for up to three days or freeze, wrapped tightly in plastic wrap, for up to one month.
*If desired, replace the white rice flour, cornstarch, and xanthan gum with 2 cups of Bob's Red Mill Gluten-Free Baking Flour.