Banana Bread

Banana Bread
Even my gluten-filled family likes this recipe and asked me to bake more!

1/2 cup sorghum

1/2 cup white rice flour

1/3 cup cornstarch

1 tsp xanthan gum

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp cinnamon

1/8 tsp ground nutmeg

1 egg and one yolk, at room temperature

1 cup mashed banana

2/3 cup white sugar

6 Tbsp vegetable oil (or avocado)

Preheat your oven to 350F. Lightly grease a loaf pan.

Combine the dry ingredients. In a separate bowl, combine the eggs, banana, sugar and oil. Add to the dry ingredients and mix thoroughly. (Fold in 1/4 cup nuts at this stage. I personally, never add them.)

Pour into the greased pan and bake for 40 to 45 minutes. Set on a wire rack immediately and let cool out of the pan.

This loaf will slice better if cooled, wrapped and allowed to sit overnight, but I can never wait that long.

Alternately, you can use brown sugar instead of white sugar to get a darker, more dense loaf. Both taste terrific!

Note: My recipe is based on a 1 cup measurement of bananas because my freezer containers fit that amount. The egg is pared down to match that. You could also use 6 Tbsp of liquid egg, round up to 2 small eggs or one extra large egg. I have a bread recipe that calls for 1 egg and one egg white which leaves me with an extra yolk that I save for this recipe. There is no scientific reason, so feel free to play with your own version!