Banana bread is a classic breakfast bread that can also be served as a dessert or at tea-time with coffee or tea. What makes this recipe unique is that it’s gluten free. Gluten free breads can be a challenge because they don’t rise like most breads, but a cake bread like this banana bread is different. That’s because baking powder takes the place of yeast and the bread rises in the bread machine as it bakes. But that presents a question: does your bread machine have a dedicated gluten free setting and should you use it for a cake bread?
You can go two ways with this. One is to use the bread machine from start to finish assuming you have a cake-bread setting or you can finish in the oven. If using the cake-bread setting on your bread machine choose the cake-bread setting for a 1.5-pound loaf, medium crust.
If you want to finish in the oven, butter a baking pan and preheat the oven to 350 degrees F (175 degrees C). A 9x5 loaf pan is best either metal or glass. Bake for 25 to 30 minutes and do the knife or wooden skewer test to determine that the center of the bread is baked. When done for either approach, let rest for 10 minutes and then remove and serve.