Ripe mashed bananas bring natural sweetness and moisture to this loaf, deepened by a rich brown sugar base and a hit of vanilla. The batter comes together quickly in one bowl, folded just until smooth so the crumb stays tender rather than dense. A touch of cinnamon warms things up, and a handful of chopped walnuts adds a nice crunch if you want it. It bakes into a deep-golden loaf with a crackly top that slices beautifully once cooled. This is a great pick for a wheat free kitchen, easy enough for a weekday bake and satisfying enough for a weekend treat.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line the bottom with a strip of parchment paper.
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
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