Get it? After having the inclination to make a banana baked good, I quickly found out that banana bread traditionally contains sugar, butter, eggs, and wheat flour- everything I work to exclude from my baking! Well, after a few different loafs, I came out with this baby. Made without the nuts that had previously been in it, using almost black bananas, as well as a couple dry ingredient tweaks, this mildly sweet bread is great with breakfast or just as a snack.
The millet flour, which gives an almost earthy aftertaste, could most likely be omitted and replaced with brown rice flour, however, I like the millet flour- it gives the taste of whole food goodness- reflecting the healthfulness of this delicious baked bread.
gluten-free, vegan, soy-free, sugar-free, fat-free
1 1/2 c. brown rice flour
1/2 c. millet flour
3/4 teaspoon stevia powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon apple cider vineger
4 over-ripe bananas, medium-sized
Sift together the rice flour, millet flour, stevia, baking powder, and salt. Peel the bananas into a separate bowl, and mix and mash them until there are no lumps left. blend in the cider vinegar. Add the wet mixture to the dry blend and mix until just combined. Transfer the batter into the prepared loaf pan and bake until a toothpick comes out clean. This takes about an hour to bake in my oven, but, like I’ve said before, our ancient oven isn’t good at holding heat and several other things could be wrong as well. I wouldn’t be able to tell. So- just trust the toothpick. This is great hot or cold, however it’s easier to slice when cooled. But who cares, right?
Makes one loaf of bread