In a large bowl, or in the bowl of a mixer, mash the bananas.
Add the oil (if using coconut oil heat to a liquid form and then cool before adding), sugar, vanilla and slightly beaten eggs. Stir to blend well.
Add the dry ingredients (soda, flour and xanthum gum if needed). If you are using all purpose flour, mix just until the dry ingredients are incorporated into the wet. Not over mixing is the key to a good quick bread with all purpose flour. If however you are using gluten free flour your method is to fully mix the dry ingredients in to the wet.
Gently stir in chopped nuts. If you are making your bread with gluten free flour, cover your bowl with plastic wrap and allow your batter to rest for 20-30 minutes.
Pour batter into a greased loaf pan.
Bake at 350° 60-80 minutes until a cake tester comes out clean.
Allow to cool in pan for at least 15 minutes before inverting bread onto a rack to cool completely.
Slice and enjoy!
*Xanthum gum may be needed if the gluten free flour you are using does not already contain this ingredient. Please check your flour label. I have been using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour with excellent results. This particular flour blend already includes xanthum gum.
