Gluten–Free Banana Bread
  • 1cup boiling water
  • 1/2cup chopped dates
  • 4 large eggs
  • 2cups mashed, over-ripe bananas (about 4)
  • 3/4cup maple sugar (or sweetener of choice)
  • 1/2cup unsweetened applesauce
  • 1teaspoon vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2cup organic sprouted sorghum flour
  • 1teaspoon baking soda
  • 1/2teaspoon sea salt
  • 1/4teaspoon ground nutmeg
  • 1/3cup melted butter
  • 1/2cup chopped walnuts or pecans
  1. Preheat oven to 350 degrees.
  2. Pour boiling water over dates in a small bowl.
  3. Let stand 10 minutes. Drain and pat dry.
  4. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  5. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
  6. Gently stir flour mixture into egg mixture, stirring just until blended.
  7. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
  8. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool in pan on wire rack 10 minutes.
  10. Remove from pan to wire rack and cool completely before slicing.