You may not even be able to tell that this super moist quick bread is gluten-free. A combo of flours made from brown rice and tapioca stands in for all-purpose flour.
- Level: Easy
- Total: 3 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 10 to 12 servings
Ingredients
1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the loaf pan
3/4 cup brown rice flour
1/2 cup tapioca flour
2/3 cup plus 1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
2 large eggs, separated
1 teaspoon pure vanilla extract
3 very ripe bananas, mashed
Directions
- Preheat the oven to 350 degrees F. Line the bottom of a 9- by 5-inch loaf pan with parchment, and butter the bottom and sides.
- Whisk together the rice and tapioca flours, 2/3 cup of the sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Whisk together the butter, egg yolks and vanilla in a large bowl. Fold in the mashed bananas.
- Whip the egg whites with an electric mixer on medium-high speed in another large bowl until foamy. Add the remaining 1 tablespoon sugar, and continue to beat on medium-high until soft peaks form.
- Fold the flour mixture into the banana mixture until just combined (it's OK if there are some lumps). Stir in 1/3 of the egg whites until combined, then gently fold in the rest. Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
