This is a super moist banana bread recipe and is perfect for those who are on a gluten-free diet
2/3 cup sorghum flour
2/3 cup brown rice flour
2/3 cup tapioca flour
1 teaspoon baking soda
1/4 teaspoon salt
4 flax eggs (1 egg = 1 tbsp of ground flax seeds mixed with 3 tbsp of water, let it sit for 10 minutes in the fridge)
2 cups mashed ripe bananas
1 cup sugar
1 cup unsweetened applesauce
1/3 cup olive oil
1 teaspoon vanilla extract
(optional) semisweet chocolate chips
(optional) toasted walnuts
Instructions:
In a large bowl, combine the 3 flours, baking soda and salt. In a small bowl, whisk the flax eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
Transfer to two 8-in. x 4-in. loaf pans lined with parchment paper. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.
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