This post is way overdo, things have been a little busy lately!

Whenever I have bananas that have ripened too much I throw them in the freezer to use in smoothies or in this banana bread recipe (just let them thaw before baking). This is my mom’s classic banana bread recipe which I converted to be gluten free. It will yield about 18 cupcakes or 1 loaf of bread. Enjoy!

Ingredients:

• 1 egg
• 1 cup sugar
• 1/2 cup butter (room temperature)
• 1 tsp baking soda
• 2 cups gluten free flour
• 1/2 tsp xanthan gum
• pinch of salt
• 3 mashed bananas

Directions:

1. Preheat oven to 350 degrees.
2. Using a mixer, beat egg and sugar together.
3. Beat in butter to egg and sugar mixture.
4. Add flour, baking soda, bananas and salt to mixture.
5. Bake muffins for about 15 minutes.