Ingredients
1 1/4 cups sugar or 1/2 cup Stevia or to taste.
1/2 cup margarine or butter (1 stick) — softened
2 eggs
1 1/2 cups mashed ripe bananas
1/2 cup buttermilk or 1/2 cup lactose free milk plus 1 teaspoon lemon juice
1 teaspoon vanilla
2 1/2 cups all-purpose flour or 2 1/2 cups Gluten Free Four Plus 1 1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans
Cooking Instructions
Heat oven to 350º. Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches, or 1 loaf pan, 9 × 5 × 3 inches. Mix sugar or replacement and margarine in large bowl. Stir in eggs. Add bananas, buttermilk or replacement and vanilla until smooth; beat until smooth. Stir in flour, xanthan gum, baking powder, salt and baking soda just until flour is moistened. Stir in walnuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.

Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day– (Colossians 2:16)