For a tender center
Measure the flour by weight when possible and stop mixing as soon as the dry streaks disappear.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Prepare the pan.
Heat the oven to 350°F. Line an 8½ × 4½-inch loaf pan with parchment, leaving an overhang.
2
Mix the wet ingredients.
Whisk the mashed bananas, eggs, melted butter, brown sugar, and vanilla until smooth and glossy.
3
Fold the batter.
Add the flour blend, baking soda, salt, and cinnamon. Fold just until no dry streaks remain, then fold in walnuts if using.
4
Bake and cool.
Bake for 50–60 minutes, until a tester comes out with a few moist crumbs. Cool in the pan for 15 minutes, then lift onto a rack.
Make it work.
Small details that matter most with gluten-free cooking.
If the top browns early
Loosely tent the loaf with foil for the final 15 minutes without sealing the pan.
For clean slices
Let the loaf cool completely; gluten-free quick breads firm as they cool.