Pamela's Banana Bread

I'm not a huge fan of bananas, but I LOVE banana bread.  This recipe tastes just like the regular gluten kind, which honestly surprised me a little bit.  I guess the overly ripe bananas mask the flavor of the almond meal in the baking mix, which I didn't expect.  Anyway, even my husband and kids (who are not gluten-free) loved it.  My husband agrees that it tastes just like banana bread made with regular all purpose flour.

Banana Bread

Ingredients:

• 4 Tbsp butter, melted
• 1/2 cup sugar
• 2 eggs, beaten
• 1 cup mashed very ripe bananas (about 3 medium)
• 1 3/4 cups of Pamela's Baking & Pancake Mix
• 1/4 tsp salt
• 1/2 tsp vanilla

Directions:

1. Beat together butter, sugar, eggs, and bananas until well mixed.
2. Add the remaining three ingredients and mix just until moistened.
3. Pour batter into greased loaf pan.
4. Bake in a preheated 350 degree oven 40-50 minutes for a 9x5 loaf pan or 50-60 min for an 8x4 loaf pan, or until a toothpick inserted in the middle comes out clean.

Tips:

1. Don't make more than one loaf at a time.  This banana bread doesn't freeze well.  It tasted gritty after freezing and reheating.
2. Use room temperature eggs so that the butter stays melted.  I put the eggs in a bowl of warm water while I'm getting out all of my other ingredients since I don't ever remember to set them out a few hours beforehand.

This recipe was adapted slightly from Pamela's Banana Bread.