Simple, Speedy Gluten-Free Banana Bread

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.

2. Step 2.

   In a large bowl, combine 1 cup all-purpose gluten-free flour (or regular), 1 cup teff flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Add 1 teaspoon ground cinnamon if using, and whisk together lightly.

3. Step 3.

   In a separate bowl, cream together ½ cup softened butter and ¾ cup brown sugar until light and fluffy, about 2 minutes with an electric mixer or by hand.

4. Step 4.

   In another bowl, mash 2⅓ cups overripe bananas (about 4-5 bananas) with a fork until smooth. Stir in 2 beaten eggs and 2 teaspoons vanilla extract if using. Mix thoroughly.

5. Step 5.

   Pour the banana-egg mixture into the butter-sugar mixture and stir until well combined. Then add this wet mixture to the dry flour mixture and stir just until no dry streaks remain. Fold in ¼ to ½ cup nuts or chocolate chips if using.

6. Step 6.

   Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.

7. Step 7.

   Immediately remove the loaf from the pan using the parchment paper or by inverting onto a wire rack. Let cool on the rack for at least 10 minutes (20 minutes recommended for gluten-free flour) before slicing and serving.