A delightful gluten-free banana bread recipe with a nutty twist, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Grease a 9x5-inch loaf pan or line it with parchment paper.
Parchment paper makes it easier to remove the bread after baking.
In a mixing bowl, whisk together the canola oil, light brown sugar, large eggs, and pure vanilla extract until smooth.
Whisking thoroughly ensures a smooth and well-combined mixture.
In a separate bowl, combine the gluten-free baking powder, ground cinnamon, xanthan gum, and fine salt.
Mixing dry ingredients separately helps distribute them evenly.
Gradually add the dry ingredients to the wet mixture, alternating with mashed ripe bananas, and mix until smooth.
Adding the bananas gradually helps incorporate them evenly into the batter.
Fold in the chopped pecans, walnuts, and golden raisins.
Gently folding prevents overmixing, which can affect the bread's texture.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures an even rise during baking.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the bread a few minutes before the suggested time to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Cooling completely ensures clean slices and better texture.
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