Gluten-Free Banana Bread (5-Star Recipe!)

Ingredients

• 1 cup (150g) gluten-free measure-for-measure flour
• 1/2 cup (50g) almond flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/3 cup (65g) shortening
• 2/3 cup (133g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons almond milk (or regular milk)
• 1 cup (230g) mashed ripe banana (about 2-3 bananas)
• 1/2 cup (65g) chopped walnuts (pecans, blueberries or chocolate chips (optional))

Instructions

1. 1

   Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

2. 2

   In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt.

3. 3

   In the bowl of a stand mixer, or using a hand mixer, beat the shortening and sugar until fluffy, about 2-3 minutes.

4. 4

   Add the eggs, vanilla and milk and mix for 1-2 minutes, scraping down the sides and bottom of the bowl halfway through, until light and well-combined.

5. 5

   Add ½ the dry ingredients and mix to combine. Add ½ the bananas and mix to combine. Repeat with the other ½ dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds, until the batter is very smooth.

6. 6

   Fold in the nuts or chocolate chips (if using) with a rubber spatula.

7. 7

   Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.

8. 8

   Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.