Gluten Free Banana Bread
By Susan Arruda
YIELD: 12 slices
3-4 extra ripe bananas, mashed
¼ cup butter, melted or softened to room temp.
1/3 cup honey or maple syrup
1 teaspoon pure vanilla extract
¼ cup coconut Flour
1/2 cup millet Flour
1/2 cup sorghum flour
2 tbsp. ground flax seeds
1.5 teaspoons GF baking powder
1/2 teaspoon cinnamon
Optional: 1 cup chopped walnuts and/or choc chips
Combine dry ingredients in a bowl and set aside. Mash the bananas and add the wet ingredients whipping after each addition. Combine the wet and dry ingredients and mix together well using a mixing spoon.
Prepare a baking pan by greasing it lightly or lining it with parchment paper allowing the sides to overlap for easy removal after baking.
Bake at 350 for approx. 25-30 min. or until a wooden skewer or spaghetti piece inserted in the center comes out clean.
Allow to cool before slicing.