TO DIE FOR GLUTEN-FREE BANANA BREAD

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For your breakfast, try this delicious and gluten-free banana bread!

 

 

 

 

SERVINGS:16

INGREDIENTS:

• 1 box Betty Crocker™ Gluten Free yellow cake mix
• 1 cup mashed very ripe bananas (2 medium)
• 1/2 cup butter, softened
• 3 eggs
• 1/2 cup chopped nuts, if desired

 

DIRECTIONS:

Heat oven to 350°F.

Grease bottom only of 9×5-inch or 8×4-inch loaf pan with shortening.

 

In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Pour into pan.

Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean.

(Place sheet of foil over loaf to prevent overbrowning.)

Cool 10 minutes.

Loosen sides of loaf from pan; remove from pan to cooling rack.

Cool about 1 hour before slicing.