Gluten Free Banana Bread

Comment: We read a review on a cookbook by Roben Ryberb, You Won’t Believe It’s GlutenFree, purchased it from and found the recipes to be most rewarding. Ms. Ryberb simplifies otherwise complicated recipes, offers a choice of base recipe ingredients to use and lists hundreds of selections. They all seem easy to make and her ‘you-might-do-it-this-way-instead' suggestions are very helpful. Listed here on the site are 3 recipes (Cinnamon Rolls, Banana Bread and Corn Bread) from Ms. Ryberg’s book that we are calling desserts, and this same introduction will preface each but a separate introduction to each, as quoted from Ms. Ryberg’s book, may be inserted.
gf banana bread recipe
2 small bananas mashed (no more than ¾ cup) or 1 (6-ounce jar baby food bananas)
1 tsp vinegar
½ cup sugar
¼ cup oil
1 tsp Vanilla extract
2 eggs
¾ cup plus 2 tbls cornstarch
1 tsp baking soda
¼ tsp Xanthan gum
½ tsp salt

Comment: “I’ve given you the option of using fresh bananas or baby food bananas, just in case you need last-minute quick bread from your pantry. Either way, it’s hard to resist this traditional favorite.”
Cooking time:
40-45 minutes at 350 degrees

Preparation:Banana Bread
  1. Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking pan
  2. In a large bowl, mash the bananas well. This is easier to do with a mixer. Add all other ingredients and mix well. The batter will thicken as it is mixed. (Note: We use very ripe bananas and hand-mash vs the need of using an electric mixer.)
  3. Pour into the prepared pan. Bake for approximately 30 minutes, until a toothpick inserted in the middle tests cleanly.
  4. When cooked, knife along the sides of the pan and flip the bread on to a rack to cool but be sure you have slices of warm bread with butter. It’s excellent.
Condiments: Ice cream, Cool Whip