Cinnamon Banana Bread - My Version

1. 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1 teaspoon cinnamon
4. 1 teaspoon baking soda
5. 1/4 teaspoon salt
6. 3 overripe bananas, mashed
7. 1/4 cup canola oil
8. 1/3 cup honey
9. 1/3 cup milk
10. 2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Lightly grease a medium loaf pan.
2. In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, and salt. In another bowl, whisk the bananas with the oil, honey, milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.

I saw a recipe on Pinterest  for Cinnamon Banana Bread. When looking at it to see if I should make it I decided to change the recipe a bit and swap some of the ingredients for things that I had in the house. The original recipe called for 1 cup gluten free all-purpose flour and I substituted regular all-purpose flour. I took out the xanthan gum entirely (not even sure what that is). The recipe also called for 1/3 cup agave nectar and I substituted honey for that.  The results of my little experiment worked out just fine. I think the next time that I make the recipe I will add 1 1/2 to 2 teaspoons cinnamon because I think the recipe could have used a bit more.