Gluten-Free Banana Bread

By Luci Fardo

Banana Bread is one of the best comfort foods. It is also a practical way to use bananas that have gotten to ripe to eat. I remember being a young mother and discovering a recipe called: Nana's Banana Bread. I made it often over the years for my family. It was much loved. I was diagnosed with #Celiac Disease recently. I had been struggling with gluten intolerance for many years before being diagnosed with this disease. This weekend I looked at bananas on the counter that were over ripe and thought I will make a recipe that taste like the one I made before. I experimented with the recipe until I found this winner here. I thought I would share it with you guys. I hope you enjoy it.

Banana Bread Recipe

Five over ripe bananas. If you like to measure it will be about one cup and half of bananas.

1 1/2 C. King Arthur Gluten-free Flour

1 C. Sugar

1 Tsp. Vanilla

1 Tsp. Gluten-Free Baking Powder

3/4 Tsp. Baking Soda

1 Tsp. Vanilla

1/2 C. Gluten-free Fischer's pecans

1/2 tsp. Salt

1/2 C. Butter

1/2 C. Chocolate Chips (Optional)

Preheat oven to 350 degrees

Grease a bread loaf pan. 9.5 x 5 inch

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In a large bowl mix sugar, butter, vanilla, and eggs together. In a smaller bowl mix the dry ingredients. Slowly add the dry mixture into the wet one stirring constantly until completely combined. Finally, add the chocolate chips and pecans and stir a final time. Pour into the greased bread loaf pan.

Bake at 350 for 50 minutes.