Shout it from the hilltops, folks! I finally made an edible and yummy banana bread! This was my third or fourth try, so it was about time!
I quit trying to use sourdough, and on the advice of The Allergy Free Cookbook, I added pineapple. Yum! I will get right to it because I am so excited to share 🙂
6 Tbsp applesauce
1/4 cup brown sugar
2 Tbsp flax + 6 Tbsp water
1 tsp vanilla
1 tsp cinnamon
Cream all of the above. Then add in the dry ingredients below:
3 tsp baking powder
1 1/2 cups rice flour
1 tsp xanthum gum
Finally, fold in:
6 oz pineapple, crushed and drained
1/3 cup raisins
Bake for an hour in solar oven on parchment lined baking pans. Makes 2 loaves.
Rating: so good. My nephew ate almost an entire loaf by himself, and he’s my selective eater. Try some!