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