- 1 cup Bob's Red Mill gluten-free, all-purpose baking flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3 overripe bananas, mashed
- 1/4 cup canola oil
- 1/3 cup agave nectar
- 1/3 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
How to make this recipe
- Preheat the oven to 350°. Lightly oil an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
- In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
One Slice 198 cal, 8 gm fat, 0.6 gm sat fat, 33 gm carb, 3 gm fiber.