Ingredients
2.5 c. Gluten Free Flour (use Bob’s Red Mill OR make your own like I did with the the following Gluten Free Flour Blend:
1 3/4 c. Brown Rice Flour
1/2 c. Potato Starch
1/4 c. Tapioca Flour
1 tsp Xanthan Gum)
1 tsp Baking Powder
1/4 tsp Cinnamon
1/2 c. Cane Sugar
1 tbsp Coconut Oil
1 c. Dairy-Free Milk
3 Ripe/ Frozen Bananas + 1 Raw Ripe Banana
Instructions
- Mash 3 bananas in a large bowl and add the dairy free milk and coconut oil
- Combine the gluten free flour with the baking powder, cinnamon, cane sugar and stir
- Slowly add the dry ingredients to the wet, continuously stirring to combine
- Grease the walls of an 8×4 inch loaf pan with coconut oil and pour in the batter
- Slice the 4th banana length-wise and push into the top of the batter
- Bake at 350°F for 1 hour
- Halfway through cooking time add tin foil to prevent top banana from burning and rotate pan