Description
An incredibly tender and flavorful gluten-free banana bread that uses sour cream for ultimate moisture and a perfect crumb.
Ingredients
Scale
- 3 large overripe bananas
- 2 cups 1-to-1 Gluten-Free Flour blend
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment.
- Mash bananas and whisk in melted butter, sugars, eggs, sour cream, and vanilla.
- Whisk dry ingredients in a separate bowl and fold into the wet mixture.
- Pour into pan and bake for 55-65 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
High in potassium, gluten-free, easily made dairy-free, and stays moist for days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 245 kcal