½ c. butter or margarine, softened
1 c. brown sugar
1 ts. vanilla
1½ c. mashed bananas (3-5 bananas)
2 c. GF flour mixture
[1 c. dark or light buckwheat, ½ c. brown rice, ½ c. tapioca starch]
1½ ts. baking powder
½ ts. baking soda
1 ts. xanthum gum
¼ ts. salt
½ ts. cinnamon
¼ ts. nutmeg
1 c. pecans or walnuts, chopped (reserve some to sprinkle on top)
Cinnamon-sugar (to sprinkle on top)
In a large bowl cream together butter and sugar.
Add eggs one at a time, beating well after each addition.
Add bananas and vanilla, beat until very light.
Combine dry ingredients and fold into banana mixture.
Fold in nuts.
Spoon into a well greased loaf pan.
Sprinkle with reserved nuts and cinnamon sugar.
Bake @ 350 for 35+ min. until cake tester (GF spaghetti) comes out very dry. Do not underbake! Cover with foil if necessary to prevent top from becoming too dark.
Cool slightly before removing from pan. If you can wait it will slice better when cold. Slice and store in freezer.