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Prep 15min
Total1hr30min
Servings1
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Ingredients
1 1/4
cups granulated sugar
1/2
cup butter, softened
2
eggs
1 1/2
cups mashed very ripe bananas (about 3 medium)
1/2
cup buttermilk
1
teaspoon pure vanilla extract
2 1/2
cups gluten free all-purpose baking flour
1 3/4
teaspoon xanthan gum
1
teaspoon baking soda
1
teaspoon salt
1/2
cup unsweetened coconut flakes
1/2
cup chopped crystallized ginger
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Steps
1
Preheat oven to 350°F. Grease the bottom only of a 9-by-5-inch loaf pan and set aside.
2
Cream together sugar and butter in a large bowl or bowl of a stand mixer for 2 minutes. Stir in eggs until combined.
3
Add bananas, buttermilk and vanilla extract and stir until smooth. Add flour, xantham gum, baking soda and salt and stir until just moistened. Stir in coconut flakes and ginger and pour batter into prepared pan.
4
Bake loaf for 1 hour 15 minutes, covering lightly with aluminum foil if the top or sides turn brown too quickly. The loaf is done when a toothpick inserted in the center comes out clean.
5
Remove pan from oven and place on a cooling rack for 10 minutes before removing loaf from pan. Allow loaf to cool completely before slicing or serving.
6
NOTE: For those who don’t need to go gluten free, just use 2 1/2 cups regular all-purpose flour and omit the xantham gum.
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No nutrition information available for this recipe
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