Today's Recipe: Banana Bread

Quick breads are easy and always satisfying. Try this allergy safe version of banana bread for breakfast, a quick snack, or even for dessert :)

Banana Bread

1 1/2 cups gluten free flour such as Bob's Red Mill
1 pinch of salt
3 small-medium sized bananas, smashed (overripe bananas work best)
1/3 cup vegetable or canola oil
3/4 cup sugar
1 egg equivalent - try Ener-G Egg Replacer
1 tsp baking soda

Preheat oven to 350 degrees.
1. In a medium bowl, combine oil and smashed bananas.
2. Add sugar and combine.
3. Add egg-replacer and combine.
4. Add baking soda and salt and combine.
5. Add flour and mix thoroughly.
6. Pour batter into 1 or 2 loaf pans that have been sprayed with non-stick spray.
7. Bake for 1 hour (check at 45 minutes to avoid over-baking).

Suggest serve with sunbutter or a drizzle of honey!