Banana bread is delicious, anytime of year! Now enjoy this gluten, egg, and allergy-free version.
3/4 c. Rice Flour + Extra to coat baking pan
3/4 c. Ener-G Tapioca Flour
1 tsp. Ener-G Baking Soda Substitute
1 tsp. Ener-G Baking Powder
1 tsp. Ener-G Xanthan Gum
2 tsp. Ener-G Egg Replacer
1/2 tsp. Salt
4 Tbsp. Warm Water
1 c. Mashed Ripe Bananas
1/2 c. Vegetable Oil + Extra to coat baking pan
1/2 c. Brown Sugar
1 tsp. Vanilla
In a medium sized bowl, add all of the dry ingredients and whisk together gently until well combined. Set aside.
In another medium sized bowl, combine the Egg Replacer and the warm water and whisk until well combined. Add the bananas, oil, brown sugar, and vanilla, and stir to combine. Add the dry ingredients into the wet ingredients and continue stirring to form the dough.
Cover the bowl of dough with a wet towel or paper towel and allow to rest for thirty minutes.
Preheat the oven to 350 degrees. Coat a 6x8 baking pan with oil and rice flour. Add the dough to the prepared baking pan. Bake the bread for 1 hour and 15 minutes.
Allow to cool for 20 to 30 minutes before serving.