Bananas are so reassuring...they seem to show their age even faster than we do! Here's a way to turn ultra-ripe into an ultra-terrific, ageless treat.

 

Toss together in a large bowl to combine:

·         2 cups Gluten Free Pantry Muffin and Scone Mix

·         1/2 teaspoon ground cinnamon

·         1/4 teaspoon ground nutmeg

·         1/3 cup chopped walnuts or other nuts (optional)

 

Stir together in a medium bowl to combine thoroughly:

·         2 whole eggs, beaten slightly with a fork

·         1/4 cup vegetable oil or unsalted butter, melted

·         1/2 cup buttermilk

·         1/2 teaspoon gluten-free vanilla extract

·         1 cup mashed ripe bananas

 

(Note: A potato masher crushes well-ripened bananas easily. For 1 cup, you'll need about 3 small, 2 medium, or 1 1/2 large bananas. Do not make puree too "soupy;" crush just enough to turn chunks into a pulp that blends easily with the other liquids.)

 

Stir wet mixture into dry ingredients and combine thoroughly. Spoon into lined muffin tins.

 

Bake 15 to 16 minutes at 350 degrees or pour into a 4x8-inch lightly oiled loaf pan and bake 45 minutes at 350 degrees, or until cake tester comes out clean.

 

Yield: 12 to 14 muffins or 1 loaf.

 

Can't decide? Make one mini-loaf in a 3x6-inch pan and bake about 35 minutes. Use other half of the batter to make 6 or 7 muffins.