Gluten Free Banana Bread

Making a quick bread used to be so second nature to me that I could throw one together without a recipe!  Today things are different in my gluten free world, but I still love a good quick bread.  Here is a delicious, moist gluten free loaf that will make you smile.  It tastes just like a classic banana bread.

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Ingredients:

• 3/4 cup white rice flour
• 1/2 cup sorghum flour
• 1/2 cup cornstarch
• 1/4 cup potato starch
• 2 tsp. xanthan gum
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. cardamom
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 stick of butter, cubed
• 1 cup mashed bananas (2 small)
• 1/3 cup ricotta
• 2 large eggs
• 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, rice flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes:

♪ Parchment paper provides an easy way to lift the finished loaf out of the pan without tipping and guarantees that your loaf won’t stick to the bottom of the pan.

♫ Use superfine white rice flour in this recipe, for texture that is moist and not gritty.   

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