Banana Bread

Source: Lylah, GFCF Kids, Yahoo Groups

Ingredients:

3/4 cup white sugar

1/2 cup margarine

2 eggs, beaten

1 cup mashed very ripe bananas (about 3 medium-sized bananas)

1/3 cup almond milk or acceptable dairy substitute

1 tsp gluten free vanilla

2 cups gluten free flour mixture, plus extra (set aside extra)

1 tsp baking soda

1/2 tsp salt

2 tsp xanthan gum

Instructions:

1.   Preheat oven to 350 degrees.

2.  Lightly grease a 9x5-inch loaf pan (or muffin pans). 

3.  Cream sugar and margarine together in a large bowl.

4. Add beaten eggs, stir to combine well.  

5. Add mashed bananas, almond milk, and vanilla, and stir well. 

6.  In another bowl, combine the gluten free flour, xanthan gum, salt, and baking soda, stirring with a whisk to sift ingredients.

7. Add dry mixture to wet mixture,  all at once, stirring with a large spatula or wooden spoon until just combined. Batter should be a little lumpy from the bananas, but there should be no patches of dry flour.

8. If the batter seems to wet or soupy, add more flour a tablespoon at a time. 

9. Pour into pan, or spoon into muffin tins. The batter should fill the pan or tins about 2/3 to 3/4 full.  

10. Bake 45 minutes to 1 hour, depending on how your oven runs -- the bread is done when a toothpick inserted in the center comes out clean.

11. Cool in the pan until warm to the touch, then remove from pan and cool on a wire rack.