Banana Bread

1 3/4 cups (210 g) gluten free flour
1/3 cup (75 g) sugar (or ½ finely chopped dates)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, butter at room temp or applesauce
1 teaspoon vanilla extract
4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
1/4 cup (56 ml) almond milk, use only if needed

Preheat oven to 350 degrees.
In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 ½ cups to 1 ¾ cups works well)
Add oil/applesauce and vanilla extract, mix again.
Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk.
Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready.
Remove from oven and let cool for 10 min before slicing.

Edit Recipe (last edited by slouken)