This gluten-free recipe originally came from Canadian Living, but the version below is adapted to include more whole-grain gluten-free flours. A good way to use up over-ripe bananas!
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1 tsp baking powder
1 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup chopped nuts (preferably walnuts or pecans)
1/2 cup flaxseed meal
2 ripe bananas
1/2 cup brown sugar
1/4 cup melted butter
1 tsp cider vinegar
2 large eggs
Lightly grease one 9x5" loaf pan. In large bowl, whisk flours, baking powder and soda, xanthan, and salt. Stir in nuts and flaxseed meal. In separate bowl, mash bananas and whisk in brown sugar, melted butter, vinegar, and eggs. Pour over flour mixture and stir just to blend. Pour into prepared pan. Tap on counter to remove air bubbles. Bake at 350F about 50-55 minutes, until a cake tester comes out clean. Cool in the pan for 15 minutes, then turn out on a rack to cool completely.
Makes one loaf.
