GLUTEN-FREE BANANA BREAD
Yield : 1 loaf bread
1/2 cup butter or (butter alternative), at room temperature
3/4 cup organic brown sugar
2 eggs or equivalent egg replacer
3 large ripe bananas or 4 small ripe bananas, mashed with fork
2 tablespoons honey or agave nectar
2 cups gluten-free flour mix
1 cup milk of choice (rice, almond, coconut)
1 teaspoon baking powder
1 teaspoon vanilla
Heat oven to 350°F. Grease 9×5 loaf pan or muffin tin.
In large bowl beat butter with electric mixer. Add eggs (or egg replacer) and beat until well blended. Add mashed bananas and blend. Stir in brown sugar and honey (or agave nectar) and vanilla. Beat until well combined. Add baking mix, ½ a cup at a time, alternating with milk, 1/4 cup at a time, stirring slowly after each addition. Stir in baking powder. Place in greased loaf pan or muffin tins. Bake for 45 minutes or until toothpick inserted into the center comes out clean.