Ingredients
Method
- Preheat your oven to 350°F (180°C). Line a 9x5 inch loaf pan with parchment paper or grease it well.
- In a medium bowl, whisk together the brown rice flour, tapioca starch, baking soda, and sea salt. Set aside.
- Peel the bananas and mash them with a fork until mostly smooth, or blend them in a food processor until pureed. You should have about 1 1/2 cups of mashed banana. Set aside.
- In a large bowl, whisk together the Greek yogurt, maple syrup, eggs, and vanilla extract until smooth and fully combined, about 1 minute.
- Add the dry ingredients to the wet ingredients and whisk gently until just combined. Do not overmix.
- Fold in the mashed bananas until evenly incorporated. The batter will be thick, like a gravy consistency.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool completely in the pan for at least 1 hour before slicing. This helps the texture set properly.
Notes
Weighing Flour: For best results, use a kitchen scale to measure the flour. Gluten-free baking is less forgiving than regular baking and requires precision.
Banana Ripeness: Very ripe bananas are essential. They should be covered in brown spots and very soft. If your bananas aren't ripe enough, bake unpeeled bananas at 300°F for 15-20 minutes to speed up ripening.
Storage: Store in an airtight container in the refrigerator for up to 1 week. The bread tastes great cold or can be warmed in the microwave for 10 seconds.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or toast from frozen.