I know that I say a lot of recipes I try are like heaven or amazing, but seriously, I am a foodaholic! I happen to love quick breads, desserts and pumpkin, to name a few. I don’t like to toot my own horn, but, OH.MY.GOD. This banana bread that I made today was amazing! I used an old recipe that my Mom used to use, from the very, very old Betty Crocker cookbook and modified it a bit. Obviously, I made it GF. Then, I subbed buttermilk for the milk b/c I had some that I had to use up and I love it in quick breads. The result was the moistest, most flavorful banana bread I have had since going GF.

Banana Nut Bread ~ Gluten-Free
**Original recipe from Betty Crocker Cookbook, modified slightly by me

2 1/2 cups flour (I used Pamela’s Baking & Pancake Mix; if you use a flour mix without xanthan gum or guar gum, make sure to add at least 2 tsps. to this recipe)
1 cup sugar
3 1/2 tsps. Baking Powder
1 tsp. salt
3 TBSP. canola oil
3/4 cup low-fat buttermilk
1 egg
1 cup finely chopped nuts (I used walnuts)
2-3 medium very ripe bananas (about 1 cup)

Heat over to 350*. Spray your bread pan (1 pan that is 9 x 5 x 3 inches or 2 that are 8.5 x 4.5 x 2.5) with PAM. Measure all ingredients into large mixer bowl; beat on medium speed for 1/2 minutes, scraping sides constantly.

Pour into pan(s). Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. **I only needed to bake for 55 minutes. Remove from pan immediately; cool thoroughly before slicing.

Perfect for breakfast, snack, dessert or with a cup of coffee. You could spread cream cheese or butter on your slice or for a nice dessert, mix up a glaze of powdered sugar & milk and pour thinly over the top.