Gluten-free banana bread

Ingredients:

• 110g unsalted butter, melted, plus more for greasing the pan
• 3/4 cup brown rice flour
• 1/2 cup tapioca
• 2/3 cup plus 1 tbsp sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp fine salt
• 2 large eggs, separate the whites and yolks
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed

Preparation:

1. Preheat oven to 170 degrees Celsius. Line a 22x12 cm loaf pan with parchment paper and grease the bottom and sides with butter.
   
   In a medium bowl, whisk together rice flour, tapioca flour, 2/3 cup sugar, baking powder, baking soda, cinnamon, and salt.
   
   In a large bowl, whisk together the butter, egg yolks, and vanilla. Add the mashed bananas. Stir in the flour mixture.
2. In another bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add 1 tablespoon of sugar and continue beating on medium speed until soft peaks form. Carefully fold 1/3 of the egg whites into the banana batter, then very gently fold the batter into the remaining whites. Pour the batter into the prepared pan.
   
   Place in the oven and bake until the bread is golden brown and a wooden skewer inserted into the center comes out clean, 55 minutes to 1 hour. Let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
   
   Recipe gluten-free pumpkin bread.