Banana bread is a wonderful thing. It smells great while baking, you can tell yourself it’s nutritious because it has fruit in it, and it’s just….homey. However, if you have read past posts, you know that due to food insensitivities, I had several things removed from my diet which precluded me from baking things like banana bread and eating them. It has forced me to become creative, and I do believe I’ve come up with something that tastes pretty good! A major benefit to this bread, apart from the fact that it is gluten/dairy/egg free is that is has almost no fat. Perfect.
So here you go – my banana bread!
1 tbsp. flax
3 tbsp. water
¼ tsp. baking powder (first amount)
¾ cup white rice flour
¾ cup of sweet sorghum flour/tapioca flour, blended (use half of each to make up ¾ cup)
1 tsp. xanthan gum
¾ cup white sugar
1 ¼ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
1 cup mashed banana
¼ cup applesauce
Combine the flax, water and first amount of baking powder and set aside. Stir together the dry ingredients. In separate bowl, stir together the banana, applesauce and flax mixture. Combine the wet and dry ingredients, stirring until just combined. Put batter in an 8 x 4 loaf pan. Bake in a 350 degree F oven for 50-55 minutes. Cool before slicing.
See – easy!
Review by my husband: “This bread is a slightly different texture than normal banana bread – maybe a little denser. However, it tasted great. I find gluten free baking more filling.” Ha, ha. He is a man of few words, but he knows what he likes.
Let me know if you try it, and if you like it!