Gluten-Free Banana Bread
  • 1cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2cups mashed, over-ripe bananas (about 4)
  • 3/4cup maple sugar (or sweetener of choice)
  • 1/2cup unsweetened applesauce
  • 1tsp vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2cup organic sorghum flour
  • 1tsp baking soda
  • 1tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/3cup melted butter
  • 1/2cup chopped walnuts or pecans
  1. Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
  2. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  3. 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.
  4. 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.