I have been making this banana bread for over twenty years and it always turns out lovely and delicious. When our household had to go gluten free, I know that we had some family recipes that were difficult to make-over, but this bread recipe is just as yummy made gluten and dairy free.
Use rice milk in place of the dairy milk if desired.
1 3/4 c. gluten free flour blend of your choice (Trader Joe brand or Namaste is what I use most)
1 1/4 t. baking powder (make sure it's GF)
1/2 t. baking soda
3/4 t. salt
Mix the above ingredients and set aside.
2/3 c. sugar
1/3 c. shortening
2 eggs
2 T. milk of your choice
1 c. mashed banana
Beat the sugar and the shortening with a mixer. Add the eggs one at a time, and then the milk. Beat till smooth. Add the dry four blend and the mashed banana alternately - starting and ending with the dry ingredients. (You should put in about 1/3 of the dry, blend, add 1/2 the banana, blend, add another 1/3 of the dry, blend, then the last of the banana, blend, then the last of the dry, blend.)
Pour into a greased bread pan and bake on 350 for about an hour. Check the bread as you get close to the hour mark so it doesn't get too brown or dry.
Enjoy!
