Ingredients
2/3
cup sugar
1/3
cup butter, softened
2
eggs
1 1/2
cups mashed very ripe bananas (3 medium)
1/4
cup buttermilk
1
teaspoon gluten-free vanilla
2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon baking soda
1/2
teaspoon salt
1/2
cup chopped walnuts, if desired
Preparation
Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
In large bowl, beat sugar and butter with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas, buttermilk and vanilla; blend well. Stir in flour, baking soda and salt just until moistened. Stir in walnuts. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.
