BANANA BREAD
2 small bananas
1 egg or 1 T. flax seed ground and mixed with 4 T. hot water (let sit a few minutes)
1/2 cup light brown sugar
1/4 cup canola or safflower oil
1/2 cup soy or rice milk
1/2 teaspoon vanilla flavoring
1/2 cup potato starch
1/2 cup tapioca flour or cornstarch (if corn is tolerated)
4 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon baking soda
1 teaspoon ground coriander (optional, but adds great flavor)
1/4 teaspoon salt
Preheat oven to 350 degrees. In large bowl, mash bananas well. Add egg or flax mixture, light brown sugar, oil, soy or rice milk, and vanilla flavoring. Mix well. Add potato starch, tapioca or cornstarch, baking powder, xanthan gum, baking soda, salt and coriander. Mix well. Batter will be thin. Spread in a greased 9 x 4 loaf pan or a small brownie pan. Bake approximately 40 minutes, until toothpick inserted in middle tests clean. Allow bread to cool briefly before removing from pan. Refrigerate or freeze extra servings. Keep covered to prevent drying out.
Makes 1 large loaf, serves 10.
Tips:
1. Spread into pan with wet spatula for easy spreading. Be sure to spread into corners well.
2. Store in zip lock bag with a paper towel wrapped around it to absorb excess moisture. If taking it on the road, open zip lock bag to allow excess moisture to escape.
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