GLUTEN-FREE BANANA BREAD
Yield : 1 loafbread
- 4 very ripe bananas, roasted (recipe follows)
- 1 1/2 cups Bob’s Red Mill all-purpose gluten-free flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
- 2 large eggs
- 2/3 cup buttermilk (either low-fat or full-fat)
- 2 teaspoon vanilla extract
- 2/3 cup chopped pecans
- 1. Position an oven rack in the center of the oven. Preheat the oven to 350°F (176°C). Butter a 9-by-5-inch loaf pan.
- 2. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt and mix on low speed until blended. Add the butter and continue to mix on low speed until blended. Add the eggs, increase the speed to medium and blend until smooth. Reduce the speed to low, immediately add the buttermilk, and gradually bring the mixer up to high speed. Continue to mix until the batter is light and fluffy, stopping once or twice to scrape down the sides of the bowl.
- 3. Stir in the bananas, vanilla, and pecans just until combined. Scrape the batter into the prepared pan and cover loosely with aluminum foil.
- 4. Bake the banana bread for 1 hour, 15 minutes, or until a knife or wooden skewer inserted in the center of the loaf comes out clean. Let the banana bread cool in the pan on a wire rack for 10 minutes. Run a knife around the sides of the pan and then carefully turn the loaf onto the wire rack. Let cool for at least 15 minutes before slicing. If serving the banana bread with cream cheese frosting—an act we heartily endorse—then let the banana bread cool completely before slicing. (Any leftover bread ought to be wrapped in aluminum foil or plastic wrap and refrigerated for up to 5 days.)
To roast bananas
- Preheat the oven to 350°F (176°C). Line a rimmed baking sheet with aluminum foil. Arrange the bananas in a row on the prepared baking sheet. Using a paring knife, make 6 small slits in the top side of each banana peel. Roast until the peels are black and bulging, with juices oozing from the vents you created prior to roasting, about 15 minutes for regular-size bananas. Remove from the oven and let the bananas cool completely on the pan.
- Hold one of the roasted bananas over a bowl and begin peeling the roasted banana. The flesh of the banana should fall out seamlessly. Holding the peel of the banana over the bowl, run your fingers or a spoon along the interior of the skins, as you would a squeegee down a window pane, to extract the caramelized juices. Mash the bananas in the bowl with a fork or a potato masher until no large clumps are visible.