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After baking it and having a piece, I cut the remainder in squares, and wrap each square in plastic wrap. Then I put them in the freezer, so I do not devour the whole thing in one sitting. It is scrumptious!
Combine bananas, sugar, and vanilla in a medium bowl and mix at medium speed for 1 minute. Add eggs and mix well.
Combine gluten free flour, nuts, baking powder, baking soda, and salt in a large mixing bowl.
Add banana mixture alternately with the oil to the dry ingredients, mixing well at low speed.
Spray 8x8x2 inch Pyrex dish with Pam. Pour batter into pan and bake at 350 degrees F for 35 minutes. Cool 5 minutes before removing from pan.
By littergitter from NC
When I have extra bananas that are going to get too ripe for eating, I use them to make banana bread or freeze them for smoothies or to just munch on. This is a recipe I got from a friend years ago, when I first found out I had Celiac disease. The bread comes out moist, but not too moist. It is great as a snack or served with ice cream for dessert.