A gluten-free version of classic banana bread that's healthy and easy to make.

Source:

Patty

Ingredients / Directions:

Combine:
1 c brown rice flower
1 c corn flour (not cornmeal) or brown rice flour
2 Tbsp starch (tapioca starch or corn starch)
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp gluten-free baking powder

Combine separately:
3 med-lg very ripe bananas - mashed
2 eggs
1/3 c honey, maple syrup, or agave nectar (or 1/2 c sucanat or brown sugar)
1/2 c milk or milk substitute
2 tsp vanilla
*1/4 - 1 tsp freshly grated lemon or orange zest (*optional)

*Optional - fold in one or all:
1/2 c chopped walnuts or pecans
1/3 c - 1/2 c dark chocolate pieces or chips
1/2 c chopped dates, apricots or other dried fruit

Mix wet and dry until just incorporated. If adding nuts/chocolate/fruit, fold it into batter. Pour into a generously greased and dusted loaf pan (I use a glass pan). Bake at 350 for about 55min - a toothpick inserted in center should come out clean.

If using all honey or agave nectar, your loaf may brown too quickly. If you notice this, lower the oven to 325 and/or loosely cover the top of the loaf with some foil.

Enjoy!