Ingredients
Dry:
3/4 cup brown rice flour
1/2 cup + 2 T gluten-free oat flour (ground rolled oats)
3/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
Wet:
1/2 cup applesauce, warmed up and then mixed with ½ tsp baking powder
1/4 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup unsweetened almond milk
4 ripe bananas
1 tsp vanilla extract
Optional: 1 cup chocolate chips or nuts (or a combination)
Instructions
Preheat oven to 350 degrees F.
Spray a 9 x 5 inch loaf pan with coconut oil (bread is big so don't use a smaller sized pan)
Combine all dry ingredients and set aside.
In a separate bowl mash up bananas.
Add in warm applesauce (premixed with baking powder), melted coconut oil, maple syrup, almond milk and vanilla and stir to combine.
Add wet ingredients to dry and stir until just combined.
Add in chocolate chips or nuts if desired.
Scoop batter into pan and bake for 55-60 mins.
Remove from oven and let cool for at least 30 mins before removing from pan and placing on a wire rack to cool completely.
Will keep in a sealed container on counter for up to 5 days.
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