It came out soft, moist and delicious! I really save money when I buy bananas that are very ripe and on sale for a $1.00 a bag. Then I slice them up and freeze the chunks in a large freezer zip lock bag. I use them for smoothies, ice cream and this wonderful bread.
great recipe from Whole New Mom.
- 1 cup GF Millet flour or Bob's Redmill GF Brown Rice flour
- 2/3 cup gluten free garbanzo bean flour
- 1/3 cup cornstarch (or sub with potato/arrowroot or tapioca starch if you can't do corn)
- 2 teaspoons baking soda, divided
- 2-3 large very ripe bananas, (1 1/4 cups mashed)
- 1 tablespoon lemon juice or apple cider vinegar
- 1/4 cup unsweetened applesauce
- 2 tablespoons almond or coconut milk
- 10-15 drops Vanilla liquid Stevia*
- 3 tablespoons coconut oil, melted
- 1 tablespoon of ground flax meal mixed with 4 tablespoons of water (set aside to gel)
- 1 teaspoon gluten free pure cinnamon
- 1/3 cup walnuts, chopped (opt)
Make the flax gel, set aside
- In a large bowl, sift the flours and cornstarch. Stir in the cinnamon
- In another bowl, mash the bananas and mix with 1 teaspoon of baking soda.
- In a small bowl, mix the other 1 teaspoon baking soda with the lemon juice or vinegar. Let sit for a minute to bubble and then add to the mashed bananas.
- Now stir in the rest of the wet ingredients into the medium bowl with the bananas. The applesauce, almond or coconut milk, Vanilla Stevia, coconut oil and the flax gel. Mix well.
- Add the flour mixture to the wet mixture and barely stir until just incorporated. Add nuts and stir. Avoid over stirring. A few lumps are OK. Overstirring will make a tough bread.
- Pour batter into prepared loaf pan.
- Bake in the middle of your preheated oven for apx 50-60 min or until a toothpick inserted into center of the loaf comes out almost clean. ( you will still have a little bit of crumb on your toothpick because of the moistness of the bread) Enjoy!! xx