Banana Bread

This recipe comes from the back of my beloved Arrowhead Mills Gluten Free All Purpose Baking Mix box.

Makes about 12 slices.

1 3/4 C Flour ( I use 1 1/2 flour and 1/4 Sweet Sorghum)

1 egg

1/2 milk ( I use vanilla soy milk)

1/4 C vegetable oil

1/4 C plus 2 Tbsp honey

1/2 C well ripened mashed banana (about 3 bananas)

1 tsp vanilla

1/2 tsp baking powder

3/4 t Xanthan gum

Pre-heat oven to 350.

Spray 7 1/2 x 3 1/2 x2" loaf pan with cooking spray.

Mix dry ingredients in a medium mixing bowl, form a well in the center.

In a separate bowl blend liquid ingredients, then pour into the well in the dry ingredients.

Mix well until blended.

Pour into prepared loaf pan.

Bake for about 40 minutes or until toothpick comes out clean.

I use 2 smaller loaf pans and I add blueberries to one loaf and chocolate chips to another loaf. If you're using two pans, then then bake only for about 20 minutes and then check with a toothpick. The blueberry loaf needs to stay in for longer than the chocolate chip, I leave mine in until the top is very brown. Otherwise the blueberries are soggy and the loaf falls apart.

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