Banana Nut Loaf

I made this last year for Marie’s party, but it never made it, as I didn’t let it cool for long enough before taking out of the tin, hence the only picture I have of it is the mess above. It’s a deliciously simple recipe and the best thing is that I’ve adapted it to use rice flour instead of regular flour and it makes a very tasty gluten free alternative. I love this bread - it’s great to have a slice for breakfast, or a morning snack, it’s filling and really, really tasty.

ingredients

3 or 4 very ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (you can use less, like 3/4 cup)
1 egg, beaten
1 teaspoon vanilla essence
1 teaspoon baking soda
Pinch of salt
1/2 cup of walnuts or pecans (whatever you prefer)
1 1/2 cups of all-purpose flour

directions

Preheat the oven to 350°F (175°C). Mix the butter into the mashed bananas in a large mixing bowl with a wooden spoon. Then mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a pan-sprayed 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack (this part is important, otherwise you may have the middle come out before the outside when you try to get the loaf out). Remove from pan and slice to serve.

Source: Cathy Bechler / Schrodinger Knits / schrodinger212.blogspot.com