Ingredients:

• 1/2 cup butter, at room temperature
• 1/2 cup organic cane sugar
• 3 ripe bananas, finely mashed
• 2 eggs, beaten
• ¼ cup buttermilk
• 2 cups Pamela’s Amazing Bread Mix
• 1 Tbsp whole psyllium husk
• 2 tsp baking powder
• 1/2 tsp salt
• ½ tsp xanthan gum
• 1 Tbsp turbinado sugar

Instructions:

1. Preheat the oven to 350°F. Grease an 8×4-inch loaf pan with cooking spray or butter.
2. Cream together butter and sugar. Mix eggs, bananas, and buttermilk.
3. In a large bowl, whisk together bread mix, psyllium husk, baking powder, salt, and xanthan gum.
4. Add flour mixture to butter mixture, stir until just combined. Scrape into the prepared pan, sprinkle with turbinado sugar.
5. Bake for 55-65 minutes, or until a wooden pick inserted into the center comes out clean.
6. Cool for 5-10 minutes before removing from the pan. Cool completely before slicing.

Make this banana bread dairy free by replacing the buttermilk with your favorite plant milk and 2 tsp apple cider vinegar, and your favorite plant based butter. If you’d like to replace the eggs, mix together 2 Tbsp ground chia seeds or Bob’s Red Mill egg replacer and ¼ cup of water.

Makes 8 servings

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