1 1/2 c. mashed ripe bananas 1/3 c. oil 2 eggs 2 c. gluten-free flour blend (see below) 3/4 c. brown sugar 1 tsp. xanthan gum 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. salt 2/3 c. chopped walnuts (optional) 1/2 c. raisins (optional)
* Brown Rice Flour Blend 1 1/3 c. brown rice flour 7 Tbsp. potato starch 3 1/2 Tbsp. tapioca flour
* For 1 1/2 cup gluten-free flour blend: 1/2 c. rice flour 1/2 c. cornstarch 1/2 c. tapioca starch/flour 1 Tbsp. potato flour
What to do:
1. Mix mashed bananas, oil and eggs together in a large bowl and beat well. 2. In a separate bowl combine gluten-free flour mix, brown sugar, xanthan gum, baking soda, baking powder, cinnamon and salt. Stir into banana mixture. Stir in chopped walnuts and/or raisins if desired. Pour into an oil-sprayed loaf pan (or four 3"x5" mini loaf pans) 3. Bake at 350°F for 60 minutes (45 minutes for mini-loafs) or until a toothpick inserted in the center comes out clean.
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance
