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American · Bread
Banana Bread
A moist cinnamon-scented loaf made with very ripe bananas and ghee, using a blend of tapioca, rice, sorghum and chickpea flours; it keeps well wrapped in the refrigerator.
- Yield1 loaf, about 16 slices (serves 8, two slices each)
- Hands-on15 min
- Total2 h 17 min
- Difficulty
Ingredients
- ½ cuptapioca flour
- ½ cupwhite rice flour
- ¼ cupgarbanzo and fava bean flour
- ¼ cupsorghum flour
- ½ cuppotato starch
- 1 tspxanthan gum
- ½ tspguar gum
- 1 tspgluten-free baking powder
- 1 tspbaking soda
- 1 tspground cinnamon
- 1 tspsalt
- ¾ cupbrown sugar, packed
- 1 cupvery ripe bananas, mashed, from about 2 medium
- ½ cupghee, melted
- ¼ cupalmond milk
- 1 tsppure vanilla extract
- 2eggs, large
- to tastecooking spray, the kind without flour
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