One of my favorite ways to make use of bananas that are close to turning, is to make banana bread. Having gone gluten-free 9 months ago, I was never able to enjoy the banana loaves I would make. I finally found a banana bread recipe that tastes great and is easy to make. Enjoy!
1 full stick of butter, softened to room temperature
3 to 4 large, ripe bananas, mashed
2 cups rice flour
1 cup granulated sugar
1 cup walnuts, chopped (optional)
2 large eggs
2 teaspoons baking powder
1 1/4 teaspoons gluten-free vanilla extract
Preheat oven to 325F. Grease and rice-flour a 9-inch loaf pan. Blend butter and sugar in a large bowl until creamy. Add vanilla, eggs, and bananas.
Mix dry ingredients in a separate bowl. Add slowly to banana and butter mixture. Add chopped nuts, if desired. Blend batter until well mixed and then turn into loaf pan. Bake for 70-80 minutes or until edges are browned.
Variation: Substitute chocolate chips for walnuts.