INGREDIENTS
2 1/4 cups Bob's Red Mill all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
1 3/4 cups white sugar
1/4 cup brown sugar
5-6 mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts
1 12 ounce bag chocolate chips (optional)

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans or 6 mini loaf pans. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugars until smooth. Stir in the bananas, eggs,walnuts (and chocolate chips) until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the loaf pans. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Ideally, refrigerate the loaves for 2 hours or more before serving. Freeze great for up to 30 days.

Tastes great warm...tastes great cold right from the fridge! No one will ever know this is gluten free!