I love bananas! Everyone in the house usually eats one per day, which means we typically have an abundance of this gem of a fruit in our home. Occasionally we have bananas sitting around in the kitchen that my kids will not eat because the kids think they’re too ripe. What do you do when you have ripe bananas sitting on your countertop that NO ONE wants to eat? Why, you make banana bread, of course.
2/3 cup packed light brown sugar
2 large eggs
3 Tbs. canola oil
1 tsp. vanilla extract
1 ¾ cups gluten-free flour Blend
½ tsp. xantham gum
½ tsp. salt
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 ½ cups mashed ripe bananas
½ cups chopped nuts (optional)
Preheat oven to 350. Grease a 9×5-inch nonstick loaf pan.
Cream sugar, eggs, oil, and vanilla with electric mixer in medium mixer bowl. Combine flours, xantham gum, salt, baking powder, and cinnamon in a separate bowl. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts (if using).
Pour batter into prepared pan. Bake for 1 hour. Cool thoroughly on wire rack before cutting.