Quick breads are very forgiving! The last time I made this bread I added the salt and baking soda to the wet ingredients and forgot the melted butter until after I folded in the dry ingredients. (I blame it all on watching Netflix while cooking. (Pedro Pascal is hot!)) It still turned out delish. I did remember to make adjustments for my 7000 ft elevation. It really helps with baking! GF flour should work great also with the bananas adding the extra moisture, the 2 eggs improve the GF texture and butter just makes everything better! Let me know if you try the GF recipe.
Ingredients:
4 ripe bananas mashed (fork works fine)
1/4 c melted unsalted butter - cooled
2 eggs lightly beaten
2 tsp vanilla extract
1 cup sugar (decrease 1-3 tbs if at altitude or if you just want it less sweet)
1 tsp baking powder
1/2 tsp salt
1/4 cup buttermilk (can make using milk plus tbs of white vinegar- let set a few to curdle)
1 2/3 cup flour (all purpose or gluten free)
3/4 cup nuts - I prefer pecans
Preheat oven to 350 degrees. Increase by 15-25 degrees at attitude and cut cooking time 15 minutes or more.
Grease and flour two small loaf pans.
Combine well the bananas, melted butter, eggs, vanilla and buttermilk. Combine flour, salt, sugar and soda- whisk together. Fold dry ingredients into wet until just mixed and the flour disappears into the batter. Gently fold in nuts. Pour into two loaf pans.
Bake for 50-60 minutes (40 or so at altitude) or until the top no longer appears wet. Or a toothpick comes out clean.
Enjoy!