This is a rather simple quick bread recipe. I usually prefer to make muffins for things like banana bread or carrot cake. You can easily freeze some of the muffins and have a serving ready to microwave for about 10 seconds whenever you want it.
Wheat-Free Banana Muffins
Preheat oven to 375°F; prepare 12 muffin cups.
Mash 2 very ripe bananas in a shallow bowl with a fork and set aside.
Sift wheat-free flour blend to get 1 1/3 cups. Into a small bowl, sift together the already sifted flour with:
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a medium bowl use electric mixer to cream together:
1/3 cup shortening
1/2 cup sugar
Beat in 2 eggs.
Continuing to beat with mixer, alternately add some of the flour mixture and some of the mashed banana until all is well blended.
Spoon evenly into prepared muffin cups. Bake at 375°F for 18-21 minutes until lightly golden brown and springy to a light touch.
Note: If you want 1/4 cup of walnut pieces, by all means, add them. It's a personal preference thing, and I prefer not to have nuts in my banana muffins.