Wheat free Banana bread

 
Here is a great Banana bread I have converted into wheat-free, and it is very tasty.I made the wheat flour version at the same time and realy could not tell the difference,realy.I like wallnuts, so I added some. You could try Picans or chopped Macadamia nuts. Next time I think I'll try adding chocolate chips.Ooohh- Chocolate chips and Macadamia.
Ingredients
    4         Bananas,(nice and ripe) cut into chunks
    1 1/4  cups brown sugar
    1/2     cup butter(softened)
    1         egg (beaten)
    1         teaspoon cinnamon
    1         teaspoon vanilla extract
    1/4     cup milk
    2         cups Alternative flour blend*
    1/2     teaspoon baking soda
    1         teaspoon baking powder
    1/2     teaspoon salt
*I was lazy and used Bob's Red mill all purpose gluten free flour blend and it worked very well,it has a good ratio of gluten free flours.
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Place the bananas into a large plastic zipper bag, seal the bag, and smoosh the bananas with your fingers until very well mashed. Set the bananas aside.
Mix the brown sugar and butter on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes.
Now cut a corner from the plastic bag, and squeeze the mashed bananas into the bowl of brown sugar mixture.
Add, egg, cinnamon, vanilla extract, and milk. continue mixing on medium until well combined.
Add the flour, baking soda, baking powder, and salt just until the batter is smooth, about 1 minute.

Spread the batter into the prepared loaf pan.
Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. A toothpick inserted into the center of the loaf should come out clean.
Let cool slightly, about 5 minutes then turn out of the pan.Best when served warm,I like a little melted butter on it