Wheat and Dairy-Free Banana Bread
Yield: 1 Loaf  VG, WF, GF, DF, SoF

1/4 c Nuts 1 3/4 c Sifted amaranth OR brown rice flour 1/2 c Arrowroot 2 ts Baking soda ½ c Chopped nuts 1 1/2 c Very ripe mashed bananas

1/4 c Oil 1/4 c Honey 2 Eggs 2 tb Lemon juice 1 ts Pure vanilla extract

Process the 1/4 c 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 overmix.

Pour into a greased 9x5" loaf pan or 2 7x3" pans.   Bake large loaf at 350 F. for 55 to 60 minutes, or 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.

Summer 1999 Wheat-Free Baking
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