Banana bread is a classic American pastry. Created during the Great Depression to avoid wasting overripe bananas, this moist and fragrant cake has become a breakfast staple and a favorite treat in the United States. It's loved for its melt-in-your-mouth texture and its comforting, nostalgic appeal. This gluten-free version is perfect for those with intolerances while staying true to the spirit of the original recipe. Ideal for an afternoon snack, it can be enriched with nuts or chocolate chips for an even more indulgent touch. Easy to make and truly delicious, you'll quickly become addicted to this banana bread!
Preheat the oven to 180°C (gas mark 6). Grease a loaf tin with a little oil or butter to prevent the banana bread from sticking, or use a silicone mold.
In a bowl, mix the dry ingredients: flour, cornstarch, yeast, baking soda and salt.
In your food processor or with a mixer, blend the bananas, eggs, sugar and melted butter.
Add the dry ingredients and mix well. Stir in the nuts or chocolate chips.
Pour the batter into the prepared cake tin and lightly smooth the surface with a spatula.
Place the tin in the preheated oven and bake for 45 to 50 minutes . Check for doneness by inserting a toothpick or knife blade into the center of the cake: it should come out clean.
Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes . Then, remove it from the pan and let it cool completely on a wire rack.