Corn-Free & Wheat-Free Banana Bread
1 cup EnerG pure rice flour
1 cup blanched almond flour
1/2 cup amaranth flour
1 tsp. baking soda
1 ½ tsp. Hain featherweight baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. powdered ginger
1 tsp. guar gum
2 large eggs
1 tsp. vanilla (Non-alcohol)
1/4 cup oil
1 cup warm water
3/4 cup cream or almond milk
4 extra ripe bananas
1 cup brown sugar (With no added caramel color)
1 cup walnuts if desired
Preheat the oven to 350 degrees and grease a sheet cake pan. In a large bowl, mix all dry ingredients together making sure to crush the clumps of almond flour. In a small bowl scramble eggs, vanilla, and cream together; add the sugar, water, and oil. In a second small bowl smash the banana and cream it with a fork. Add the egg mixture and the bananas to the dry ingredients and mix thoroughly with a spoon. Add nuts if desired. Pour into the 13 x 9 baking pan and cook for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. The edges will pull away from the pan and it will be quite brown, but it will be very moist.
© Lyn Watson
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