Banana Bread

This banana bread is so good! No one would ever guess that it's gluten free. It freezes well. This recipe is a variation of a recipe from Great Gluten Free Goodies, by Rebecca Reilly. You can also make this in muffin tins, however the baking time shortens considerably to about 12-15 minutes.

1 cup sugar
1/2 cup softened butter
2 eggs
3 ripe bananas that have been peeled and mashed with a fork
a pinch of salt
1 tsp baking soda
2 cups gluten-free flour mix (I use Bob's Red Mill All-Purpose Flour Mix)
1 1/2 tsps of xanthan gum

Cream the butter. Add the sugar and continue creaming for several minutes on high until fluffy. Add the eggs, one at a time, beating until smooth. Add the mashed bananas and beat to stir. Add the salt, flour mix, baking soda and xanthan gum, stirring only to mix.

Pour into a greased loaf pan and bake at 350 degrees F for 1 hour. You may need to cover the top of the loaf lightly after a half hour to prevent it from burning on top. Allow the loaf to cool before slicing.

For another variation, stir in 1 cup of semi-sweet chocolate chips to the mixture before baking.