Time to use up those overripe bananas!
Turn a classic quick bread gluten-free with this easy recipe.
Whisk gluten-free flour blend, baking powder, cinnamon, baking soda and salt in a medium bowl.
Add eggs, one at a time, beating well after each addition.
Add banana, buttermilk, lemon zest and vanilla; beat until combined.
Add the flour mixture and beat until just combined.
Fold in walnuts (or chocolate chips), if using.
Scrape the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
