Gluten Free Banana Bread

Freshly baked banana bread in a red ceramic loaf pan, resting on a wooden trivet, showcasing a perfect golden-brown crust and inviting aroma.

3 ½ C. Gluten Free Flour (I use Krusteaz Brand Gluten Free Flour)

1 ¼ C. Sugar

4 tsp’s. Baking Powder

1 tsp. Baking Soda

½ tsp. Salt

2 C. Ripe Banana’s Mashed (about 5 to 6 medium banana's)

½ C. Shortening

2 tsp’s. Real Butter

4 T. Milk

4 Eggs

½ C. Walnuts (optional)

In a medium sized mixer bowl combine flour, sugar, baking powder, baking soda, and salt.

In a large bowl cream shortening and butter together, add in mashed banana’s, milk, and eggs. Mix with an electric mixer at low speed until blended. Add in flour mixture and mix until completely mixed. Add nuts (if using) and mix them evenly into the mixture.

Pour batter into greased 8x4x2 inch loaf pans. (I use a 1-cup measuring cup to add mixture  into each loaf pan evenly. This helps to ensure the loaves are of equal size once they are baked).

Bake in a preheated 350 degree oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

Cool the bread in the pans for 10 minutes on a wire rack. Remove the bread from the pans; and continue cooling thoroughly on the wire rack. Wrap and store overnight before slicing. Enjoy!

This recipe makes 2 loaves (approximately 32 servings).