Gluten-free Banana Bread

From: Joy the BakerPrint this Recipe

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For the Banana Bread
For the Crumble
For the Salted Caramel

  1. Place a rack in the center of the oven and preheat to 350° F. Grease and flour a 9×5-inch loaf pan and set aside.
  2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts.
  3. When the crackling subsides, the butter will begin to brown.
  4. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.
  5. Set aside to cool.
  6. In a large bowl, whisk together flour, xanthan gum, baking soda, baking powder, salt, cinnamon, and nutmeg.
  7. In a medium bowl, whisk together sugar, eggs, mashed bananas, vanilla extract, and buttermilk.
  8. When butter has cooled, whisk in the browned butter.
  9. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir.
  10. Spoon batter into prepared pan.
  11. To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the bread pan.
  12. Bake for 40-45 minutes, or until a skewer inserted into the center of the loaf comes out clean.
  13. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
  14. To make the caramel, combine all ingredients in a saucepan over medium-high heat and let simmer/boil for 10-15 minutes, until thick. Don’t stir too much, but also make sure that it doesn’t burn!
  15. Pour the caramel over the bread and reflect on how good the world is.
  16. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well. Just before ready to serve, drizzle with salted caramel.