Don't throw away those bananas that are turning brown and soft! They're just right for banana bread!
1 1/4 cups sugar
1/2 cup butter, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (3-4 medium)
1/2 cup buttermilk (or 1/2 Tbsp lemon juice then add milk for a total of 1/2 cup)
1 teaspoon vanilla
2 1/2 cups Mama's Coconut Blend (or other gluten free flour)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350*. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, or 2 muffin tins with shortening or non-stick spray.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk and vanilla; beat until smooth.
3. In a separate bowl mix the flour, xanthan gum, baking soda and salt. Then stir in to the banana mixture just until moistened. Stir in nuts. Divide batter evenly between pans.
4. Bake 8-inch loaves about 1 hour, 9 inch loaf about 1 hour and 15 minutes, muffins about 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
5. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Blueberry-Banana Bread: Omit nuts. Stir 1 cup fresh or frozen blueberries into batter.
* Recipe from Betty Crocker's Cookbook and altered to be gluten free.
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