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gluten-free banana bread; moist, cinnamon-y and so easy

The Best Gluten-Free Banana Bread

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Ingredients
  

  • 4 ripe bananas mashed (about 1½ cups)
  • 2 large eggs
  • ¼ cup melted butter cooled
  • 2 teaspoons pure vanilla extract I probably use a little more!
  • 1⅔ cups gluten-free flour. I used brown rice flour.
  • ½ cup coconut sugar pure cane sugar, or brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon I use heaping teaspoons because we like it cinnamon-y
  • Optional: ⅔ cup chocolate chips or chopped nuts plus a few extra chocolate chips for the top

Instructions
 

  • Heat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper.
  • Mash the bananas in a large bowl. You should have about 1½ cups.
  • Whisk in the eggs, vanilla, and cooled melted butter until combined.
  • Add the gluten-free flour, sugar, baking soda, salt, and cinnamon. Stir until thoroughly combined. Fold in chocolate chips or nuts, if using.
  • Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips over the top if you like.
  • Bake on the center rack for 50–60 minutes, until the loaf has risen and the top is golden. If it’s browning too quickly, loosely cover it with foil. It’s done when a knife inserted in the center comes out clean, or the center reaches 165°F.
  • Turn off the oven and leave the loaf inside for another 5–10 minutes. Remove it from the oven and let it cool in the pan for about 30 minutes before slicing.