YIELD: 1 LOAF
This is a version of that cake, minus the gluten and eggs. This banana bread pairs awfully well with a cup of crushed walnuts or pecans, so toss a few in the batter right before it hits the pan if you like your loaves a little nutty.
________________________________________________________________
Ingredients
2 tablespoons water
¾ cup sugar
2 teaspoons bourbon or vanilla extract
4 very ripe medium bananas (skins should be mostly brown)
1 cup superfine brown rice flour
½ cup sorghum flour
½ cup cornstarch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
______________________________________________________________________________________________________________________________Directions
- Preheat oven to 350 °F and lightly grease a standard-size loaf pan with margarine or refined coconut oil.
- In a small bowl, mix together the chia seed with the water and let rest for 5 minutes until gelled.
- In a large bowl, use a potato masher to blend together the prepared chia “egg,” sugar, bourbon, and bananas until smooth.
- Large lumps of banana aren’t so good; small lumps are encouraged.
- In a separate smaller bowl, whisk together the remaining dry ingredients until blended.
- Gradually stir into the banana mixture until it comes together into a thick batter.
- Gently spoon the batter evenly into the prepared loaf pan and bake on the middle rack for 60 minutes, or until a knife inserted into the center comes out clean.
- Once baked, allow cooling for 10 minutes, and then run a knife along the edges of the pan to loosen.
- Transfer to a wire rack to cool completely. Store covered in an airtight container for up to 2 days.
