½teaspoonxanthan gumomit if your gf all-purpose flour already has this
1teaspoonbaking soda
½teaspooncinnamon
¼teaspoonsalt
optional: chopped walnuts or ¾ c of dairy free chocolate chips
Instructions
Preheat oven to 350°F. Lightly spray 9" x 5" loaf pan and set aside.
In a large bowl, use a hand mixer to cream together the butter and brown sugar.
Add in the vanilla, eggs, and mashed bananas. Mix well.
In a medium bowl, combine the flour, xanthan gum if needed, baking soda, salt and cinnamon.
Add the dry ingredients and any chopped walnuts or chocolate chips to the wet mixture and mix just until incorporated. Place additional nuts or chocolate chips on top of the loaf batter.
Pour the batter into the loaf pan. Bake for 60 minutes or until a toothpick inserted into the center of the loaf pan comes out clean.
Remove from the oven and add more chocolate chips.
Allow the bread to cool for 10-15 minutes before removing from the pan and cooling on a wire rack. This bread will taste wonderful for a few days at room temperate. To extend the fresh taste refrigerate it.
Serve with dairy free butter or enjoy as is. Store in an airtight container 3-4 days.