Okay so I tried the recipe from the Gluten Free Goddess blog. And it turned out pretty good. So here it is with my changes. If anyone makes it, let me know what you think is missing. I want to figure out maybe how to add butter or eggs--does this replace the Olive Oil. I'm not sure how ingredients work together . . . anyone?
Preheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour.
Combine in a large bowl:
3-4 ripe bananas, mashed (about 1 cup puree)
1/3 cup light olive oil (I just used the expller pressed olive oil from Trader Joe's)
1 cup organic light brown sugar (I acutally used Nutive Palm Sugar)
2 teaspoons bourbon vanilla extract
Whisk together in a separate bowl:
1 1/2 cups gluten-free flour blend ( I used 1/2 cup of coconut flour and 1 cup of Bob's Red Mill Gluten Free Flour)
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon arrowroot starch
1/2 teaspoon xanthan gum (you can get this at Henry's)
1 rounded teaspoon cinnamon
Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.
Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.
Cool the loaf on a wire rack.
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