Banana Bread

Ingredients

3 to 4 medium overripe bananas, mashed (1 1/2 cups)
1/3 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups gluten-free flour (Bob's Red Mill 1:1)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Directions

1. Preheat oven to 350°F.
2. Grease a loaf pan (and/or include a piece of parchment)
3. Mix the wet ingredients in large bowl: mashed bananas and stir in melted butter, sugar, egg, and vanilla.
4. Mix the dry ingredients in a small bowl: add flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the larger bowl with the wet ingredients and stir until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)
5. Pour batter into the prepared loaf pan, scraping the bowl to assist. 
6. Bake for 50 minutes to 1 hour, or until a tester comes out clean.
7. Cool on a rack at least 15 minutes before removing the loaf from the pan. 
8. Cool completely before slicing and serving.

Mexican (Spanish) rice

https://www.lecremedelacrumb.com/super-easy-mexican-rice/

4 tbsp butter
2 cups rice
1 can of tomato sauce

1 small can green chiles

1 carton (4 cups) broth

2 tsp cumin

1 tsp chili powder

1 tsp salt

1 tsp onion powder

1. In a large skillet (one that has a lid) over medium heat, melt butter.
2. Stir in cumin, chili powder, salt, onion powder and rice for 1-2 minutes.
3. Whisk in tomato sauce and chicken broth.
4. Bring a boil, then reduce to a high simmer.
5. Cover and cook for 25 minutes (see note).
6. Uncover, fluff with a fork, and serve.