Sour cream gluten free banana bread is such a fragrant, beautiful and unexpected side for a Thanksgiving meal. And it’s so easy, especially the way I’ve been making it lately. … more
Sour cream gluten free banana bread is such a fragrant, beautiful and unexpected side for a Thanksgiving meal. And it’s so easy, especially the way I’ve been making it lately. Are you making Thanksgiving this year? I’m not. I made it last year. It wasn’t too much of a good time, to be honest. The food was lovely, though. This year, I’m back to catering a meal for 2 — my celiac son and me — and taking it on the road. One way or another, I’ve got to make Thanksgiving. No biggie. We all have a favorite way of making the ceremonial bird. So I concentrate on the sides.
Whisk together the dry ingredients — flour, salt, baking powder, baking soda, sugar.
Than add the melted and cooled butter.
And the eggs and vanilla. Ask me if I measure the vanilla. *with my eyeballs, I do*
Add the sour cream. God how I love a sour cream banana bread.
Then the bananas, kinda smushed. Does it gross you out to mash ripe bananas with a fork? Well, it does me. And I don’t really wanna talk about it, ’cause then I’m not hungry any more. I prefer to just break them up with my fingers a bit, and mix up the whole deal-i-o.
Scrape it into the prepared loaf pan.
2 cups (280 g) all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup (133 g) sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
2 eggs (120 g, out of shell) at room temperature, lightly beaten
1 teaspoon vanilla
2/3 cup (150 g) sour cream
1 cup (200 g) mashed ripe bananas (about 2 medium-size bananas, peeled and mashed)
Preheat your oven to 350°F. Grease a standard 9 x 5 inch loaf pan, and set it aside.
In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well. Add the butter, eggs and vanilla, then the sour cream, mixing to combine well after each addition. Peel the bananas, and smush them a bit between your fingers as you add them to the batter. Don’t fuss with it too much. Just get it in there. Fold in the bananas, breaking them up only a bit – leaving some bigger pieces.
Scrape the batter into the prepared loaf pan, and smooth the top as best you can. Place the pan in center of the preheated oven, and bake until golden brown and a toothpick inserted in the center comes out with no more than a few moist crumbs attached – about 50 minutes. If the loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking. Cool in pan, then on rack.
P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Your support makes the blog possible, and I appreciate you!