• 3 ripe bananas
• 1 cup (200 grams) sugar
• 1/2 cup (125 grams) butter
• 3 eggs
• 1 tsp vanilla
• 1/4 tsp salt
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 2 cups (250 grams) rice flour (or any gluten-free flour)
• 1/2 cup (60 grams) chopped pecans (optional)  Chocolate chips are a good substitute!

In a food processor, blend bananas, sugar, butter, eggs and vanilla. Add remaining ingredients and process until smooth.

Pour into desired baking pans and bake at 350 degrees F (180 C) until firm – mini muffins [6 minutes], regular muffin tins [10-15 minutes], mini loaves [15 minutes], bread loaf [60 minutes]. Serves 12.

Dairy-free Variation: use margarine

Egg-free Variation: omit eggs and add 1 extra banana

Low-sugar Variation: omit sugar or add 1/4 cup (85 grams) honey or sugar substitute

Nut-free Variation: omit pecans if a nut allergy exists.