-1½ cups all-purpose gluten free flour (Bob's Red Mill)
-1¼ teaspoons baking soda
-¾ teaspoon kosher salt
-1 cup (packed) dark brown sugar
-⅓ cup mascarpone or plain whole-milk Greek yogurt
-¼ cup (½ stick) unsalted butter, room temperature
-2 large eggs, room temperature
-4 large very ripe bananas, mashed (about 1½ cups)
-Preheat oven to 350°. Lightly coat a loaf pan with oil and line with parchment paper, leaving enough to hang over each side.
-Whisk flour, baking soda, and salt in a medium bowl
-Using a mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time and continue to beat until combined.
-Reduce speed to low, add flour mixture, and mix until combined. Add bananas and mix just until combined. Pour into your pan.
-Bake bread for 60 minutes, you can check if it's done by inserting a toothpick into the middle— if it comes out clean, it's ready. Let the plan cool on a rack for 1 hour. Remove bread from pan and let it cool before slicing.