I love making this bread with the old bananas every week.  Kids love it too.  If you are not gluten and dairy intolerant then use the regular stuff 🙂

Even my picky eaters love this one!  And it makes a little extra baby pan that you can give to a friend or neighbor 🙂

Pre-heat oven to 350 degrees

Ingredients:

• 2 eggs
• I stick of earth balance non dairy stick
• 2 tablespoons of soy milk or almond milk
• 1 teaspoon of fresh lemon juice
• 1 ½ teaspoons  of baking powder
• ½ teaspoon of baking soda
• 5 large ripe bananas
• 2 cups of gluten-free flour (I use Pamelas it’s the best)

In a mixer blend the softened butter and eggs and then add 6 ingredients including the bananas.  Then mix well and add the flour in while mixer is going.

Place mix into two containers that are greased so the mix will not stick.  I use a Pyrex pan that is 8.5 x 4.5 and then a small one that is 5.5 x 2.5.  This way the mix when it rises will not over flow in the main pan.  Fill both to a little more than half and you are set.  Bake them together taking out the smaller one in 30 minutes and the larger one about 45.  Always check with a toothpick in the middle to see if they are done.  If the toothpick comes out clear from the center you are set.

Let cool and eat 🙂