Allergen Free Banana Bread
 
 
A classic banana bread, that is safe for those with gluten, wheat, dairy, corn, and egg allergies.
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Ingredients
  • 1¾ cup brown rice flour, ground on finest setting
  • 4 teaspoons ground golden flax
  • 1 cup water
  • ¾ cup mashed banana, from about 2-3 very ripe bananas
  • ½ cup melted virgin coconut oil
  • 1 tablespoon GF/CF vanilla
  • 2 teaspoons baking powder (I use homemade corn free)
  • 2 teaspoons cinnamon
  • ½ cup sucanat or pure cane sugar
  • ½ teaspoon non-iodized salt
Instructions
  1. Mix the brown rice flour, ground flax, and water. Let sit for 30 - 40 minutes.
  2. Preheat the oven to 350 degrees. Prepare a standard size loaf pan by oiling.
  3. Mix the melted oil, mashed banana, and vanilla into the soaked flour.
  4. In a small bowl mix together the sugar or sucanat, cinnamon, baking powder, and salt together. Stir the sugar mixture into the batter. Pour batter into the prepared loaf pan.
  5. Bake at 350 for 1 hour to 1 hour 10 minutes, until a knife inserted into the center comes out clean. After about 5-10 minutes being out of the oven remove the banana bread.
  6. The bread is best while still just barely warm.
Notes
To make this banana nut bread stir in ½ cup roughly chopped nut of choice.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/allergen-free-banana-bread/