BBBanana Bread

I have, kicking and screaming, become a gluten intolerant individual as of late.  If you don't know why gluten can be potentially harmful for some here's one good link: Gluten: What You Don't Know Might Kill You.
Below is my first experiment into this land of intestine-friendly cuisine.  Without substituting butter and eggs, you would never know the difference between this and "regular" banana bread.

**Preheat oven to 350.

1 cup almond flour

1 cup gluten free flour (I used Bob's Red Mill's blend)

1 tsp baking soda

½ tsp kosher salt

1 ½ tsp cinnamon
(I actually just dumped a "crap ton" in which will become an official BB measurement, just so ya know!)

½ tsp ground clove

½ tsp ground ginger

**Mix together with whisk in a bowl.

**In a mixer with paddle attachment (or in a bowl by hand) blend but don’t over mix the following in this order:

5 Tbs room temp unsalted butter (You could sub vegan butter, grapeseed oil or even applesauce here)

1 cup brown sugar (if you want it supa-sweet) If not, use about ½ cup

3-4 large bananas (I like mine slightly underripe)

Add 2 eggs (room temp) (You could use egg sub, too)

1 tsp vanilla

Flour mixture

A baby food (3-4 oz) of your choice: I used the sweet potato, corn, apple, but prunes or even plain applesauce would work.

Some nuts. I used whole raw pecans.

**Place mixture in buttered baking loaf pan and bake until toothpick comes our semi-clean from center of loaf which will be at least 45 minutes if not an hour.

**Let cool in pan for 10 mins then turn out onto a cooling rack for another 10. 

**Slice, butter, and enjoy!