Gluten-Free Banana Bread2013-05-03
- Yield : 10 to 12 servings
- Cook Time : 15m
- Ready In : 15m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the loaf pan
- 3/4 cup brown rice flour
- 1/2 cup tapioca flour
- 2/3 cup plus 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 2 large eggs, separated
- 1 teaspoon pure vanilla extract
- 3 very ripe bananas, mashed
Preheat the oven to 350 degrees F. Line the bottom of a 9- by 5-inch loaf pan with parchment, and butter the bottom and sides.
Whisk together the rice and tapioca flours, 2/3 cup of the sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
Whisk together the butter, egg yolks and vanilla in a large bowl. Fold in the mashed bananas.
Whip the egg whites with an electric mixer on medium-high speed in another large bowl until foamy. Add the remaining 1 tablespoon sugar, and continue to beat on medium-high until soft peaks form.
Fold the flour mixture into the banana mixture until just combined (it's OK if there are some lumps). Stir in 1/3 of the egg whites until combined, then gently fold in the rest. Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.