Gluten Free Banana Bread

I found a few recipes for banana bread and ended up merging them together. This was created for my boys, 2 of whom found out they have multiple food allergies. I'm so thankful to be able to make them foods they love while still avoiding their food allergies. And who doesn't love banana bread?

Gluten Free Banana Bread
210 grams Krusteaz Gluten All Purpose Baking Flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 - 1/2 teaspoon cinnamon
1 duck egg (or two chicken eggs)
1/2 cup maple syrup
1/2 cup canola oil
1 1/2 teaspoon vanilla extract
3 very ripe bananas
1/2 cup miniature chocolate chips, raisins (optional)

Directions:
1. Pre-heat oven to 375 degrees and grease a loaf pan.
2. Place the peeled bananas in a mixer and mix until well mashed.
3. . Add in the canola oil, maple syrup, vanilla extract, duck egg, cinnamon, salt and baking soda. Mix until well combined.
4. Slowly add in the baking mix and beat just till combined on low/medium.
5. If adding in raisins or chocolate chips, mix in with a spoon just until combined.
6. Pour into greased loaf pan and bake for 45-60 minutes or until the top of hte bread bounces back when touched and the edges are just pulling away from the pan.
7. Cool on the stovetop for 15 minutes.
8. Lastly transfer to a cooling rack, run a knife along the edges of the inside of the pan to loosen the bread and turn bread upside down to remove from pan. You can now place right side up on the cooling rack by hand.
Enjoy!

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