Best Ever Banana Bread

This is, hands down, the best banana bread ever.  It’s moist, light and yummy!  When my bananas start getting a tan, I know it’s time for b-bread, because it doesn’t taste the same if the bananas aren’t soft and spotted.  BTW, this is the full fat, full sugar version.  I’m currently trying a less fat, less sugar version version.  I’ll let you know how that works out!

Ingredients

6 tbs butter, at room temp

1 cup sugar

2-3 ripe bananas

3 eggs, lightly beaten

1/2 cup buttermilk

1 teaspoon vanilla

1 cup rice flour

1/2 cup tapoica flour

1/2 cup potato starch flour

1 teaspoon xantham gum

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3/4 chopped nuts and or chocolate chips

Directions

Preheat oven to 350°F.  Grease and flour (I use sweet rice flour) a 9 X 5 loaf pan.

Beat the butter and sugar on medium with the flat beater for about a minute, until creamy.  Add the bananas and eggs, beat until smooth.  Add the buttermilk and vanilla, beat until just combined.

Mix all the dry ingredients, including nuts and choco chips.  Add the flour mixture to the banana mixture and beat until just combined.  The batter will be lumpy.

Pour the batter into the loaf pan.  Bake for 55 – 60 minutes.  Let the bread rest for 5 minutes and then turn it out onto a  wire rake.  Eat!