Vickys 'Other' Banana Loaf /Bread

• 320 grams Vickys Gluten-Free Flour Mix 2, recipe link below
• 2 tsp Vickys Gluten-Free Baking Powder, recipe link below
• 2 tsp baking soda / bicarb of soda
• 1 tsp xanthan gum
• 1 tsp salt
• 1 tsp ground cinnamon
• 125 ml olive oil plus extra for greasing
• 3 large bananas, mashed well
• 150 ml rice milk
• 150 ml agave nectar
• 1/2 tsp vanilla extract
• 150 grams optional extras such as chocolate chips (I use Moo-Free brand), chopped walnuts etc

1. Preheat the oven to gas 3 / 170C / 325F and grease 2 loaf tins
2. In a bowl combine the flour mix, baking powder & soda, xanthan gum, salt and cinnamon
3. Add the oil, agave nectar, rice milk and vanilla and stir until mixture is smooth
4. Stir in the mashed bananas & any optional extras you might like to add and split the mixture into the tins, they should fill around half way up
5. Bake for 35 minutes then turn the tins around and bake for a further 20 minutes
6. The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it's done
7. Let it sit in the tins for 20 minutes before removing and setting the loaves on a wire rack to cool
8. Cover the unsliced loaf with clingfilm and store in a lidded container for up to 3 days
9. This makes 2 banana loaves each with 10 servings

flour, baking powder, baking soda bicarb, xanthan, salt, ground cinnamon, olive oil, bananas, rice milk, nectar, vanilla, chocolate chips

Taken from cookpad.com/us/recipes/342781-vickys-other-banana-loaf-bread (may not work)