2010 Sol Grains All Rights
Reserved
Gluten-free Banana
Bread
Ingredients for 1 loaf
- 1 cup walnuts or pecans, toasted and coarsely chopped (optional)
- 1 cup sprouted rice flour
- 3/4 cup quinoa flour
- 1/2 cup light brown sugar
- 1 tsp baking powder*
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs, lightly beaten
- 1/3 cup sunflower oil
- 3 large ripe bananas (about 1 lb.), mashed well
- 1 tsp pure vanilla
- 1/2 cup water
Preparation
Preheat oven to 350 degrees F. Butter and flour (or spray
with a non-stick veggie spray) the bottom and sides of a 9x5x3 inch loaf pan.
Set aside.
Place the nuts on a baking sheet and bake for about 8 minutes or until lightly toasted. Allow to cool and then chop coarsely.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and nuts. Set aside.
In a medium-sized bowl, combine the mashed bananas, eggs, oil, vanilla and water. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until well combined. Scrape batter into prepared pan, place on rack in center of oven, and bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Place on a wire rack to cool before removing loaf from pan. Serve warm or at room temperature.
*This recipe is for altitudes of 7000' and up. Add 1/2 tsp for sea level, or 1/4 tsp for 3 -5000'.
Place the nuts on a baking sheet and bake for about 8 minutes or until lightly toasted. Allow to cool and then chop coarsely.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and nuts. Set aside.
In a medium-sized bowl, combine the mashed bananas, eggs, oil, vanilla and water. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until well combined. Scrape batter into prepared pan, place on rack in center of oven, and bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Place on a wire rack to cool before removing loaf from pan. Serve warm or at room temperature.
*This recipe is for altitudes of 7000' and up. Add 1/2 tsp for sea level, or 1/4 tsp for 3 -5000'.
