Banana Bread
Yield: 1 loaf
Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup mashed ripe bananas (about 3 medium or 2 large)
1/3 cup vegetable oil
1/4 cup milk (I use almond milk)
Optional mix-ins:
For banana nut bread, add 1/2 cup chopped walnuts.
For chocolate chip banana bread, add 1 cup mini semisweet chocolate chips.
Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. Mix flour, sugar, baking powder, and salt in large bowl. Set aside.
4. Beat eggs, bananas, oil, and milk in large bowl until well blended. Add dry ingredients; stir just until moistened. Fold in nuts or chocolate chips, if desired. (Recipe is great on its own even without mix-ins!) Pour into prepared pans.
5. Bake 55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
6. For easier slicing (and moister bread), wrap bread in plastic wrap and store overnight before cutting.
Note: Can be made in mini loaf pans; cook about 30 minutes.
