1cupchocolate chips, chopped walnuts, or other mix-inoptional
Instructions
In a bowl, combine the gluten-free flour, salt, baking soda, and baking powder. Set aside.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar. Add one egg at a time, mixing after each egg.
Stir in the mashed banana, apple cider vinegar, and milk.
Add the flour mixture and mix until you don't see bits of dry flour anymore. Fold in mix-ins if adding any. Cover the batter and let it rest for 30 minutes.
Preheat the oven to 350°F (180°C). Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper.
Pour the rested batter into the loaf pan and bake in the preheated oven for 65-70 minutes. Let it cool completely before cutting and serving.
Notes
Storing: You can store your banana bread in an airtight container for up to 3 days. Don't slice the loaf all at once to prevent it from drying out, and only slice as many as you're going to eat in a sitting.Freezing: Wrap each slice of banana bread with plastic wrap, and place them in a freezer bag to store in the freezer for up to a month. Defrost them in the fridge before taking them out to bring to room temperature, to avoid condensation.