A gluten-free version of classic banana bread that’s healthy and easy to make. Try adding one of the options provided below!
Oven 350 degrees
Bread pan, greased and dusted with flour
Large bowl:
3 large very ripe Bananas, mashed
2 large Eggs
1/3 cup Honey, Maple Syrup, or *Agave Syrup (or 1/2 c sucanat or brown sugar)
1/2 cup Almond Milk (or other milk substitute)
2 teaspoon Vanilla
Small bowl:
1 cup Brown Rice Flour
1 cup Quinoa Flour (or other gluten-free flour)
2 tablespoons Tapioca Starch
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
Options
Citrus Zest:
1/4 – 1 teaspoon freshly grated Lemon or Orange Zest
Chocolate Swirl:
Separate half the batter into a separate bowl and mix in ¼ cup of cocoa powder into one. Layer each batter into the greased pan. Take a skewer or chop stick and swirl through the pan. Bake as instructed.
One or all:
1/2 cup Walnuts or Pecans, chopped
1/3 – 1/2 cup Dark Chocolate Pieces, Chips or Raw Cacao Pieces
1/2 cup Dates, Apricots or other dried fruit , chopped
Blend the wet ingredients in the large bowl.
Mix dry ingredients in the small bowl then add to the large bowl. Stir well.
If adding any of the options, add them now. Pour mixture into greased and dusted loaf pan .
Bake for about an hour or until a wood toothpick inserted in center comes out clean.
*If using all honey or agave syrup, your loaf may brown too quickly. If you notice this, lower the oven to 325 and/or loosely cover the top of the loaf with some foil.
