Buckwheat Banana Bread

INGREDIENTS

1-1/2 cups Jubilee Gluten-Free Baking Mix
1 cup sugar of choice (I found maple syrup or honey causes the loaf to be too heavy and breaks apart when transferring to cooling rack).
2 Tbsp chia seeds (optional)
Optional: Add 1 cup cranberries, almonds or chocolate chips...or whatever you like!

2 eggs (or 2 tbsp of ground flax combined with 6 tbsp hot water-let sit for 5 minutes)
1/2 cup of oil (or melted butter)
1 tsp vanilla
2 large or-3 small mashed bananas

Preheat oven to 350 F. Grease loaf pan. In a large bowl combine 1-1/2 cup of dry mix with sugar, chia seeds and optional fruit, nuts or chocolate chips. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill loaf pan. Put the loaf pan into the oven and bake for 1 hour (oven times will vary) or until a cake tester comes out clean. Remove from the oven. Allow the loaf to cool in the pan for about 5 minutes then remove to a cooling rack.