Banana Bread: using Kamut flour (gluten-free also available)

I’ve made this banana bread a few times now and it’s delicious. I’ve used both gluten-free flour (equal qty) + one tsp xanthum gum and Kamut and they both work out well. The original recipe was posted by the good folks over at allrecipes.com. For further details check them out.

Ingredients

2 cups kamut flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
I added 1/2 cup chopped up dates.
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.