I’m not sure if I have ever walked out of the grocery store without a bunch of bananas. We use them in smoothies and on our cereal. I often freeze them and use them to make “healthy ice-cream.” They are fantastic on a peanut butter sandwich, especially when you add a little honey. Sometimes we don’t get them used as quickly as we should and they turn brown. This might upset some people, but I always get really excited because it means that I get to make banana bread! My gluten-free recipe has always been a big hit with people. No one would ever guess that this one is gluten-free and it freezes really well (or it would, if we ever had any leftover). I just had some this morning with some tea.

Gluten-Free Banana Bread

Ingredients:

• 2 cups Pamela’s Gluten-Free Baking and Pancake Mix
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup canola oil
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 very ripe bananas
• ¼ cup sour cream
• ½ cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly oil a 9”x5” loaf pan.
3. In a large bowl combine Pamela’s baking mix, baking soda and baking powder.
4. Make a well in the center and mix in the canola oil, sugar, eggs and vanilla.
5. Add the bananas and sour cream and mix until everything is combined.
6. If you are adding nuts, fold them into the batter.
7. Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. If the top of the bread is browning too quickly, loosely tent the bread with aluminum foil (you may have to add a couple of extra minutes of baking time).