GF banana bread (or zucchini bread)

Paul really liked this banana bread recipe from the America's test kitchen cookbook and wanted a similar zucchini bread recipe that boils off some of the liquid and that doesn't use milk (the milk always makes it taste rubbery I think) so adapted it on 9/9/22 and was really happy with the result. Emily ate a muffin and 2 slices of bread and wanted to keep eating more. Even Becky liked it. The entire banana bread version of the recipe was completely eaten in 2-3 days at the lake cabin the week before.

•  9.5 oz (2 C + 2 T) all purpose gluten free flour blend (I use Bob's Red Mill 1-to-1 baking flour)
  
• 1 T baking powder
• 1 t baking soda
• 1/2 t salt
• 1/4 t xanthan gum (if not already in the blend)
• 5 large very ripe bananas (1.75 lbs), peeled (OR 2 medium zucchini, finely grated)
  
• 6 T butter (original was 1/2 C)
  
• 1 t cinnamon (I added this for the zucchini version) 
  
• 2 eggs
  
• 5.25 oz (3/4 c packed) brown sugar
• 1 t vanilla extract 
  
• 1/2 C walnuts, toasted and chopped, optional
• mini choc chips, optional (I like to add some to half of the loaves)
• berries, optional
  
• 2 t granulated sugar, optional
  

1. Grease muffin or bread pans. I like to use 2x4 pans and muffins for smaller serving sizes. One recipe made 6 muffins and two 2x4 loaves. 

2. Microwave bananas, even if not frozen, although storing them frozen is easiest way. Bananas should be softened with about 1/2 to 3/4 c liquid. Set bananas in fine mesh strainer inside a medium saucepan to drain the liquid into the pan. You can leave them there with the spoon sitting on top to help press moisture out, stirring occasionally. (skip this step if using grated zucchini)

3. Whisk first 5 dry ingredients in a small bowl.

4. Cook banana liquid (or grated zucchini) over medium-high for about 5 minutes or until reduced (to about 1/4 c for banana liquid). Add butter and remove from heat as soon as its melted. Let cool 3-5 minutes. 

5. Mix bananas (if not using zucchini), cinnamon, eggs, brown sugar, and vanilla in large bowl with electric mixer to make sure there aren't banana chunks. Add cooled butter/fruit liquid. Add flour mixture and mix until thoroughly combined. Add walnuts and any other mix ins or add to batter later, after it's in the pan. After everything is in the pans, sprinkle sugar over top (optional, this doesn't seem to add much). 

6. Bake at 350. About 20-25 minutes for muffins, 35-40 minutes for 2x4 pans and 55-75 min for 9x5. Toothpick will come out clean and it will be nicely browned. Let cool in pan on wire rack for 10-15 minutes before removing to wire rack. Let cool completely, at least an hour for a 9x5 loaf. Can reheat in 300 degree oven for 10-15 minutes later, if desired.