Gluten Free Banana Nut Bread

You can either use an electric mixer or a bread machine to make this recipe. I like to use my bread machine to do all the mixing work for me, and then bake the loaves in the oven.

Directions:

1. Preheat your oven to 350 degrees, but once your oven is ready there's no need to let this batter rise or rest at all. You can simply pour it straight into the pan and place the pan right into the oven.

If you're using a bread machine, all you have to do is simply dump in all the ingredients (except the nuts!) into your machine in the order listed above.

TIP: If you forget to set out eggs at room temperature, place them in a bowl of warm water to warm up quickly while you mash the bananas.

2. Set your bread machine to the dough only setting and stop it after the dough is fully mixed together.

If you don't have a bread machine, no problem, you can pour all of these ingredients into a large bowl in the same order listed above and mix thoroughly,...but again, wait to add the nuts until the end.

3. Once the batter is mixed well, pour into a large bowl and add the walnuts. Pour batter into well greased bread pans.

4. For the 4 smaller loaves shown here, bake at 350 for 30-35 min.

--- For 2 larger 8 or 9 inch pans bake at 350 for 55-60 min.

--- For really small pans (muffins tins, etc.) you still bake at 350, but watch and reduce those baking times. The trick with larger or smaller loaf pans is to be careful with your baking times as smaller pans will take less time to bake. Every oven is different, so be careful until you know what works for your oven.

5. Allow bread loaves to cool in pan for 5 min. before removing to a wire rack. Let cool almost completely before slicing.

If you don't like nuts you can simply omit them. Or if some of your family likes nuts while others do not, using a smaller loaf pan allows you to easily bake some with and without nuts. Shown here, the loaf on the left has no nuts.

Once the bread is completely cool, slice up and store in a ziplock bag in the fridge. If you don't eat a lot of this bread you can store 1 loaf in the fridge and freeze the rest until ready to eat.