Traditional Banana Bread ( GF, V)

I don't know about you but the bananas in our house seem to go bad within a few days of purchase! Okay, that may be an exaggeration but it seriously feels that way. I cannot tell you how many frozen bananas are in our freezer right now. Some of those lucky bananas get to make it into a delicious #bananabread.

2 cups Gluten Free 1-to-1 Baking Flour

3 Ripe Bananas mashed

1/2 cup Sugar

1/2 cup butter softened, 1 stick (Earth Balance Vegan Butter)

2 Tbsp Flax seed meal + 6 Tbsp Water (mixed)

2 Tbsp Milk Substitute

1/2 tsp Vanilla

1 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Salt

1/2-1 cup Chocolate Chips, blueberries or whatever addition you want to enhance your bread :) **Optional

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, and set aside.

Combine flour, baking soda, baking powder, and salt in a large bowl, and set aside. In a separate bowl, cream together butter and sugar. Stir in flax seed mix, milk, vanilla, and mashed bananas until well blended. Stir the banana mixture and chocolate chips into the flour mixture; stir to moisten. Pour batter into the prepared loaf pan.

Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Let bread cool in the pan for at least 10 minutes, then turn out onto a wire rack. Slice and serve warm!