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


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.