Gluten-Free Caramelized Banana Bread
 
Makes 1 (8½x4½-inch) loaf
Ingredients
  • 1⅔ cups (246 grams) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • 1⅛ cups (255 grams) mashed ripe banana (about 3 medium bananas)
  • ¾ cup (165 grams) firmly packed light brown sugar
  • ⅓ cup plus 2 teaspoons (86 grams) unsalted butter, melted
  • ¼ cup (60 grams) sour cream, room temperature
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1 gram) ground cinnamon
  • Caramelized Banana (recipe follows)
  • Softened butter, to serve
Instructions
  1. Preheat oven to 325°F (170°C). Lightly spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.
  3. In a large bowl, whisk together mashed banana, brown sugar, melted butter, sour cream, eggs, vanilla, and cinnamon. Fold in flour mixture just until combined. Spoon batter into prepared pan. Place Caramelized Banana, cut sides up, on top of batter.
  4. Bake until a wooden pick inserted in center comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Serve with softened butter.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/december-three-popular-recipes-made-gluten-free/