Gluten-Free Banana Bread
Why This Recipe Works
For the ultimate banana bread, we wanted to pack in as much banana flavor as possible without turning out a mushy loaf. We found we could smash five bananas into a single loaf. The key was eliminating some of their moisture. We microwaved the bananas until they started to break down, then moved them to a fine-mesh strainer to drain. Reducing the released liquid gave us an intense syrup that we could mix into the batter without adding excess water. To ensure the dense batter rose properly, we found we had to add a full tablespoon of baking powder plus baking soda. Xanthan gum ensured that our loaf had enough structure and stability. Stirring the batter for 1 minute before transferring it to the loaf pan ensured that all the ingredients were thoroughly incorporated and that the thick batter was properly aerated. Unlike our muffin recipes, this wetter batter did not need to be rested to hydrate the flour; the extra moisture plus the longer baking time prevented any grittiness.