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Buckwheat Banana Bread




Source of Recipe


Lori Bakes


Recipe Introduction


Recipe by Shreve Stockton,from Eating Gluten Free



List of Ingredients




4 Very Ripe Bananas
1/3 cup Maple Syrup
1/3 cup Vegetable Oil
1 cup Buckwheat Flour
1/2 cup Millet Flour
2 Tbsp Arrowroot
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Xanthan Gum
1/2 tsp Salt
1/3 cup chopped walnuts








Recipe



Preheat the oven to 325.

In a large bowl, mash the bananas with the oil and maple syrup.

Mix all the other ingredients, except the walnuts, in another bowl.

Add the flour mix to the banana mixture and stir to combine.

Then add the chopped walnuts.

Lightly grease muffin tins or a bread pan with vegetable oil.

Spoon the batter into the pans, filling muffin tins about ¾ of the way.

Bake muffins for 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Bake the bread loaf for 20 minutes, then cover the loaf with a loose tent of tinfoil to prevent the top from getting burned.


Bake for another 15 minutes and test for doneness with a toothpick as above.

Note from Lori:I was looking on the internet for a GFCF, non yeast feeding grain, low sugar recipe for my girlfriend whose daughter is trying to fight a yeast infection and when I came upon this, it sounded good. I have not tried it but wanted to pass it on especially for those that are EF too.