Cinnamon-Banana Bread
- 1 cup Bob's Red Mill gluten-free, all-purpose baking flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3 overripe bananas, mashed
- 1/4 cup canola oil
- 1/3 cup agave nectar
- 1/3 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350.
- Lightly oil an 8 1/2-by-4 1/2-inch loaf pan.
- Line the bottom and sides of the loaf pan with parchment paper and set aside.
- In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt.
- In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla.
- Add the banana mixture to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool on a rack for 20 minutes before turning it out.
- Let cool completely before slicing.
bobs red, baking powder, cinnamon, baking soda, xanthan gum, salt, overripe bananas, canola oil, nectar, soy milk, vanilla
Taken from www.foodandwine.com/recipes/cinnamon-banana-bread (may not work)