Banana, Date, And Almond Bread Gluten Free

• 2 bananas large ripe, ~1 1/4 cups mashed
• 6 tablespoons Greek yoghurt
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 teaspoons vanilla essence
• 1/4 cup almond milk
• 2 large eggs
• 55 grams brown rice flour
• 55 grams white rice flour + 1 teaspoon extra
• 55 grams buckwheat flour
• 55 grams sorghum flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 2/3 cup toasted almonds chopped
• 1/2 cup dates chopped

1. Preheat your oven to 180C (350F) and line a 9 x 5 inch loaf tin with baking paper.
2. Mash your bananas in a large mixing bowl. Add the Greek yoghurt, honey, brown sugar, vanilla essence, almond milk, and eggs. Whisk until very well combined.
3. In a separate medium mixing bowl whisk together brown rice flour, white rice flour, buckwheat flour, sorghum flour, baking soda, salt, and cinnamon.
4. Add dry ingredients to wet ingredients and stir with a wooden spoon until just combined.
5. In the empty dry ingredients bowl mix together toasted almonds, chopped dates, and extra 1 teaspoon white rice flour until dates and almonds are coated. This will stop the mix-ins from sinking to the bottom.
6. Add dates and almonds to the batter and mix until distributed.
7. Pour batter into prepared loaf tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it.
8. Allow to cool in the tin for 10 minutes and then turn out and cool completely before slicing thickly and serving.

bananas, greek yoghurt, honey, brown sugar, vanilla essence, almond milk, eggs, brown rice flour, white rice, flour, flour, baking soda, salt, cinnamon, dates

Taken from www.yummly.com/recipe/Banana_-Date_-and-Almond-Bread-_Gluten-Free_-1267321 (may not work)