• Heat the oven to 350 degrees Fahrenheit.
• Spray a baking sheet with cooking spray or brush with olive oil. Peel 3 overripe bananas and place them on the baking sheet. Alternately, you can place the bananas on a baking sheet lined with parchment paper.

  Place pan in oven and roast for 20 minutes, flipping the bananas over at the 10 minute mark. Remove from oven and allow bananas to cool.

Combine The Dry Ingredients:

• Add 2 cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ½ tsp. kosher salt in a mixing bowl. Stir until combined.

Combine The Wet Ingredients:

• Cream ¾ cup (1 ½ sticks) of unsalted butter along with 1 packed up of light or dark brown sugar using a hand mixer or a stand mixer using the paddle attachment on medium-low speed.
• Add 2 eggs (one at a time) and 1 tsp. vanilla extract to the butter and sugar mixture. Continue to mix the batter on medium-low speed until completely combined.
• Mash the cooled roasted bananas and add them into the wet ingredients, mixing until combined.

Combine Wet and Dry Ingredients:

• Add half of the wet ingredients to the dry and stir together. Add ½ cup milk or non-dairy substitute to the bowl and stir together. Add the remainder of the wet ingredients to the dry and stir until completely combined.
• Add 1 tsp. cinnamon and ½ cup of unsalted chopped walnuts (or nut of choice) to the batter. Stir until just combined.
• Spray a 9x5 inch bread pan with cooking spray or grease generously with butter and pour the batter into the pan spreading the top with a spatula so it bakes evenly.
• Place the bread pan in the oven and bake for 60 minutes. The bread is done when a toothpick inserted into the center of the bread comes out clean.
• Remove the pan from oven and allow to cool slightly before serving.