Banana Bread

Another recipe from BabyCakes. This bread is moist and not as heavy as traditional banana bread. The loaf will be gone before you know it! (sorry I don't have a picture)

BANANA BREAD

Ingredients:

2 C Bob's Red Mill Gluten-Free All-Purpose Baking Flour

2 tsp Baking Powder

2 tsp Baking Soda

1 tsp Xanthan Gum

1 tsp Sea Salt

1 tsp Ground Cinnamon

1/2 C Coconut Oil, plus more for the pan

2/3 C Agave Nectar

2/3 C Rice Milk

1 tsp Pure Vanilla Extract

1 1/2 C Mashed Bananas (3-4)

Directions:

Preheat the oven to 325. Lightly grease a 7x4x3-inch loaf pan with oil.

In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, and cinnamon. Add 1/2 C oil and the agave nectar, rice milk, and vanilla to the dry ingredients. Stir until the batter is smooth. Using a plastic spatula, gently fold in the bananas until they are evenly distributed throughout the batter.

Fill the prepared pan halfway with batter. Bake the banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes. The finished loaf will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the banana bread stand in the pan for 20 minutes. Gently run a knife around the edge of the cake, cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the bread onto another cutting board. Either cut and serve warm, or wait until completely cool before storing. Cover the uncut banana bread with plastic wrap and store at room temperature for up to 3 days.

Note:

*As I've mentioned before, I live at high altitude so I made some adjustments: After the 20 minutes, I rotated the bread and covered with foil then cooked for another 20 minutes. This prevented the bread from burning but still helped it cook through. Trust me, you want to do it. One time I didn't and I ended up with a rock-hard, burnt outside and a liquid inside. 

Enjoy!