So for all the right reasons, I offer this guilt free version of Banana Bread, no gluten, no refined sugar, no kidding!
Banana Bread, sugar & gluten free!
1/2 cup Brown Rice Flour
1/2 cup Sorghum Flour
1/3 cup Millet Flour
1/3 cup Tapioca Flour
(or 1 2/3 cup Gluten Free Flour Blend to replace the above list)
1 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthum gum
In a large bowl, stir together the above dry ingredients.
3 over ripe bananas
3 large eggs
1/4 cup buttermilk or plain unsweetened yogurt
1 Tbsp lemon juice (or apple cider vinegar)
1 tsp vanilla
2/3 cup pitted dates and/or raisins (I use a combination of both)
1/2 cup melted coconut oil (or you may use 1 stick room temperature unsalted butter)
1/2 cup chopped walnuts (optional)
1/2 inch piece of fresh ginger (optional)
In a blender, puree the bananas, eggs, buttermilk (or yogurt), lemon juice, and vanilla. Add the fresh ginger, if you choose to use it, and blend. Making sure the dates have no pits, (I always check them because it would be awful to get one single pit to ruin your batch), add them with the raisins to the blender and whirl away for at least a minute or two. Had you not checked the dates for pits, really, you'd think there was one in there because of the raucous noise those babies make in your mix! But keep blending, they will break down!
If you are able to open the little peek hole in the top of your blender, pour in the melted coconut oil and mix well. Otherwise, just remove the lid and add the coconut oil, cover and blend until smooth.
Pour this luscious creamy mix into the flour mix and stir well. Add the walnuts. Pour into a prepared loaf pan and bake at 350 degrees for 50-55 minutes or until toothpick is clean. Remove from oven and cool 15 minutes before removing from pan.
Enjoy your guilt free treat!