I had one of those happy moments where I realized that I was absolutely dying for some fresh, warm gluten-free banana bread, looked up and noticed that nearly the entire bunch of bananas sitting on top of the fridge was wildly overripe and brown. It was fate.

Since I’ve been playing around with a lot of new recipes lately, I also happened to be well stocked on a lot of basic gf flours as well as a whole bunch of other stuff, and everything fell into place!

If you’re planning to start doing a lot of gluten-free recipes with flour substitutions, I recommend keeping the following flour on hand:

• brown rice flour
• white rice flour
• potato starch
• tapioca flour

With a little searching, I can usually find these for $3-$8 per bag. If you want to be in an even better place, I also recommend grabbing some xanthan gum and psyllium husk. However, most recipes don’t call for much of either of those two, so you could put it off for a little while if you need to. In a pinch, you can also use a good dry blender to turn white rice into white rice flour. I’ve done that more than a few times over here! Don’t add anything to it; just blend it up until it’s powdery.

This banana bread was absolutely amazing. I couldn’t put it down. The bananas and sour cream made it incredibly moist and dense, but it was still soft and crumbly and browned well without any extra steps! It was also really simple and came together quickly. I’ve made this a few times now, and

I’m not telling you that you should do this, but it definitely doesn’t hurt to stir some chocolate chips or chopped nuts (1/2-3/4 cup) into the batter just before you put it in the pan if you’re in the mood…

Gluten-Free Sour Cream Banana Bread

Ingredients:

• 1/2 cup butter, softened
• 1 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup tapioca starch
• 1/4 cup potato starch
• 1 cup brown rice flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1/2 cup sour cream
• 4 medium bananas (or 3 large), very ripe

Method:

Preheat the oven to 350 degrees. Lightly grease an 8 1/2” x 4 1/2” loaf pan.

Combine the butter and sugar in a mixing bowl and cream with a mixer. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients. Because this is a gluten free banana bread, it won’t really matter if you beat the ingredients too much, so just relax and get everything all mixed together. Once everything is combined, you’re done!

Stir in the bananas and sour cream and beat until combined. Let the ingredients sit for a good 10 minutes to allow the wet ingredients to really combine well with the flour.

Pour into the prepared pan. Bake for 55-60 minutes until an inserted toothpick comes out with no more than moist crumbs. Try to let it cool before slicing, but it will smell so inviting you might not be able to!

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