Banana bread

  • 2 cups GF (celiac) all purpose baking flour 2 tsp. baking powder
  • 2 tsp. baking soda 1 tsp. xanthan gum
  • 1 tsp. salt 1 tsp. cinnamon
  • ½ cup coconut oil, plus more for the pan* 2/3 cup agave nectar
  • 1/3 cup rice milk* 1 tsp. pure vanilla extract
  • 3 medium bananas mashed
  • In a medium bowl, whisk together flour, baking powder, baking soda, xanthan gum, salt and cinnamon. In a separate bowl, whisk together oil, agave nectar, rice milk and vanilla.
  • Beat into the dry ingredients until the batter is smooth.
  • Using a rubber spatula, fold in the bananas until they are evenly distributed throughout the batter.
  • Scrape the batter into an oiled 7″x4″x3″ loaf pan. Bake for 60 minutes or until a cake tester inserted in the center comes out clean.
  • Let loaf cool in pan for 20 minutes, then gently run a knife around the edge and turn out onto a cooling rack.
  • Serve warm or cool completely before storing.

**Alternative ingredients can be found at Nature’s Fare.


About David E. Fowler

Online marketing expert via I own and operate an internet marketing agency and consultancy targeting small businesses to optimize their internet marketing budgets. My focus is on setting up, monitoring, and optimizing pay-per-click (PPC) advertising campaigns be it on Google AdWords, Bing Ads, or Facebook Ads. I also provide ongoing web site management and update services, site redesign, content management, search engine optimization (SEO), and social media marketing (SMM).