Gluten-free/Dairy-free Banana Bread

Bianca is originally from a small town called Horseheads, NY, and she came to Eastern North Carolina in 2008 after enlisting in the U.S. Army. She was stationed at Fort Bragg, NC, and was an Ammunition Specialist and Paratrooper with the 82nd ABN Division 1st BDE Aco. 307th BSB. Bianca is currently enrolled at CFCC for prerequisites in hopes of getting
into the Radiology program in 2025.

2 cups gluten-free flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1 tbsp vanilla extract
5 very ripe bananas that have been in your freezer for 2 months; thaw
a few hours beforehand.
2 large eggs or 1 large duck egg
1/2 cup avocado butter
1/2 cup brown sugar
1/2 cup cane sugar

Optional:
3/4 cup Enjoy Life allergy-free/ dairy-free choc chips

Mix all of your dry ingredients in a big bowl, and mix all of your wet ingredients in a separate bowl. Combine all ingredients. Mix together. Pour into a bread pan.

Baking: 350 for 55 mins, might need an extra 10 mins depending on bakeware.

Recipe makes 1 large loaf or 4 mini loaves.