📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. If you're using a non-stick pan, you can skip the flouring. But honestly, I always flour mine; it just feels right.
2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth but still with some texture. Don't over-mash; those little banana lumps add character!
3. Add the eggs, oil, and vanilla extract to the mashed bananas. Whisk everything together until well combined. This is where your trusty whisk or rubber spatula comes in handy.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, salt, and brown sugar. Make sure there are no lumps – a good whisk is your best friend here.
5. Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula or wooden spoon until just combined. Don't overmix; a few lumps are okay. Overmixing leads to a tough bread – and nobody wants that!
6. Stir in the chopped walnuts or pecans, if using. I like to add about 1/2 cup, but feel free to adjust this to your liking.
7. Pour the batter into the prepared loaf pan, spreading it evenly. A slight jiggle will help settle any air bubbles.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary, so keep an eye on it after 50 minutes.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.
10. Once cooled, slice and enjoy! Pair it with a cup of coffee or tea for the ultimate cozy treat. Or not. You do you!