Gluten-free Banana Bread with Salted Caramel

Ingredients (23)

• 1/2 cup unsalted butter, melted, browned and cooled slightly≈ 114 g
• 2 cups gluten-free all-purpose flour (I used King Arthur Gluten-Free Flour)≈ 280 g
• 1 1/2 teaspoons xanthan gum≈ 7 g
• 1 teaspoon baking soda≈ 6 g
• 1/2 teaspoon baking powder≈ 2.3 g
• 1/2 teaspoon salt≈ 3 g
• 3/4 teaspoon ground cinnamon≈ 2 g
• 1/2 teaspoon freshly grated nutmeg≈ 1.3 g
• 3/4 cup packed light brown sugar≈ 165 g
• 2 large eggs≈ 100 g
• 1 1/4 cup mashed banana (from about 3 medium bananas)≈ 281 g
• 1 teaspoon pure vanilla extract≈ 4.2 g
• 1/4 cup buttermilk≈ 61 g
• 1/2 cup granulated sugar≈ 100 g
• 2 tablespoons water≈ 30 g
• 2 tablespoons light corn syrup≈ 41 g
• 1/3 cup heavy cream≈ 79 g
• 2 tablespoons unsalted butter≈ 28 g
• 1/2 teaspoon sea salt≈ 3 g

Toppings and extras

Listed, but not counted in the percentages below.

• 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes≈ 43 g
• scant 1/2 cup gluten-free all-purpose flourn/a
• 3 tablespoons packed light brown sugar≈ 41 g
• 3 tablespoons old-fashioned oats≈ 15 g

flour 280 gbatter 1308 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 708 recipes. Shaded: the middle half. Tick: the median.

• Banana101% · 14th percentile · median 148%
• Sugar109% · 88th percentile · median 78%
• Fat51% · 70th percentile · median 45%
• Egg36% · 25th percentile · median 40%
• Dairy50% · 82nd percentile · median 15%
• Leavening3% · 37th percentile · median 3.5%
• Salt2.1% · 91st percentile · median 1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

40 to 45 minutes

median 55 minutes