Gluten-Free Banana Bread #2
VG, GF, SF

Ingredients

1/4 cup nuts
1 3/4 cups sifted amaranth flour OR
-- sifted brown rice flour
1/2 cup arrowroot
2 tsp baking soda
1/2 cup chopped nuts
1 1/2 cups very ripe mashed bananas
1/4 cup oil
1/2 cup honey
2 eggs
2 tbs lemon juice
1 tsp pure vanilla extract

Directions

Process the 1/4 cup nuts in a blender until finely ground. Mix the nuts with the flour, arrowroot and baking soda in a large bowl. Stir in the chopped nuts.

In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla. Then pour the liquid mixture into the flour bowl and mix with a few swift strokes. Do not over-mix.

Pour into a greased 9 x 5" loaf pan or two 7 x 3" pans. Bake large loaf at 350 F for 55 to 60 minutes; small loaves for 45 minutes or until a cake tester inserted in the middle comes out clean. Let stand in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool.

"Very good. This was my first experience with amaranth flour. "

Helen Beaulieu, Tester

Recipe published: Winter, 2000

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