Classic Banana Bread

I LOVE banana bread.  It lets me use up any bananas retired to the freezer (I only like slightly green bananas for eating raw), it's wholesome, it's comfort.  I had a favorite recipe before going allergen free, so this was an important recipe for me to makeover.  I hope you agree, the results are fabulous!

TIP: When bananas get past their prime for eating fresh, put them in the freezer!! I like to peel mine and put them in a Ziploc bag for quick and easy additions to smoothies.  I usually leave some in their peel to remove and thaw in the sink for banana bread, or any baked good with mashed banana.  This always heightens the banana flavor!!

Makes about 12 slices or muffins (about 272 calories each)

4 tablespoons Earth Balance
4 tablespoons softened coconut oil (or use 1/2 cup of either of the fats)
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
4-5 very ripe bananas (lots of black spots, or thawed over-ripe one from the freezer)
1 teaspoon lemon juice
1 cup sorghum flour
3/4 cup potato starch (or any starch flour)
1/2 cup gluten-free oat flour 
1 teaspoon guar gum
(or omit the above flours and gum and substitute apx  2 cups any wheat flour, I prefer whole wheat pastry flour)

3 tablespoons flax meal

2 teaspoons grain free baking powder
1 teaspoon baking soda
1 teaspoon salt

Optional add ins:
chopped nuts, unsweetened coconut (grated), chocolate chips. peanut butter chips

Preheat oven to 350 degrees.  Grease a loaf pan, or several mini pans.  Beat the butter, oil, and sugar until smooth.  Beat in the bananas , vanilla, and lemon juice.  Whisk the dry ingredients together, and mix into the banana mixture until smooth.  Pour into prepared pans, bake until golden brown and knife inserted in middle comes out clean: about 50 minutes for a large loaf pan, 30 minutes for a mini loaf pan.