2/3 cup sugar (I used 2 small cups of applesauce in place of sugar and eggs)
1/3 cup butter (I used extra virgin olive oil)
2 eggs- I didn’t use eggs
1 1/2 cups of mashed bananas (3 medium)
1/4 cup buttermilk (I used soymilk)
1 teaspoon gluten-free vanilla (I used regular vanilla)
2 cups Betty Crocker gluten-free rice flour
1 teaspoon baking soda
1/2 cup chopped walnuts (I don’t use nuts because someone in my family has a nut allergy. I sometimes use raisins or dates in place of nuts. You can also add chocolate chips if you aren’t into raisins or dates.
1. Heat over to 350 degrees F; grease bottom of pan or pans and set aside.
2. In a large bowl, mix applesauce and olive oil. Add bananas, milk and vanilla. Mix very well before adding the flour, baking soda and salt. You can either add nuts, dates, raisins or chocolate chips now before you pour the batter into your pan or pans. I used mini loaf pans…the kids love having their own individual loaves.
3. Bake until toothpick inserted in center comes out clean. Cool for 5 minutes in pan or pans on cooling racks.
4. Loosen sides of pan or pans, remove from pan or pans and place on cooling racks.
* I wrapped mine and place in the refrigerator about 2 hours after baking. I warmed up each loaf for my kids for breakfast. This is an easy breakfast for those crazy mornings when we are short on time. This recipe makes about 12 servings and I always get requests for seconds so I think my munchkins love it.
Well, I better get back to my little flower 🙂 Thank you for stopping by.