Banana Bread

3 medium bananas (approx. 1 ½ c mashed)
2 TBS milk (dairy, nut, rice or soy)
3 TBS oil
1/3 c packed brown sugar
1 pinch salt
¾ tsp soda
1½ c All Purpose Flour Blend (click to purchase)
1/3 c chopped walnuts (optional)
Preheat oven to 350 degrees. Mash bananas with a fork or potato masher until smooth and only very small lumps remain. (Mashed bananas work best. Do not puree) Add milk, oil and brown sugar and stir until thoroughly mixed. Combine dry ingredients in separate bowl. Add dry ingredients to wet ingredients and stir until blended. Do not over stir. Pour batter into two greased 5 x 2 ½ inch mini loaf pans or one 8 x 4 inch loaf pan.
Bake mini pans 35-40 minutes, 8 x 4 pan 55-60 minutes or until wooden pick inserted in center comes out clean. Place foil over entire top of large loaf for the last 15 minutes baking time if loaf is getting too brown. Cool on wire rack. NOTE: This recipe works best in mini loaf pans.

Sugar Free Banana Bread: Increase milk to ¼ c and omit brown sugar.

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