A delightful gluten-free banana loaf recipe that is moist, flavorful, and easy to prepare.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Use parchment paper to line the pan for easy removal.
In a mixing bowl, combine the tapioca flour, potato starch, sugar, baking powder, salt, baking soda, and xanthan gum.
Sift the dry ingredients for a smoother batter.
Mash the bananas in another bowl and mix in the lemon juice.
Mash the bananas thoroughly for an even texture.
Whisk together the eggs, canola oil, and milk in a separate bowl.
Ensure the eggs are at room temperature for better mixing.
Stir the banana mixture into the egg mixture until well combined.
Mix gently to avoid overworking the batter.
Add the wet mixture to the dry ingredients and stir until just combined.
Do not overmix to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 45 minutes to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
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