1/4 c Nuts 1 1/2 c Very ripe mashed bananas
1 3/4 c Sifted amaranth flour or 1/4 c Oil
-sifted brown rice flour 1/4 c Honey
1/2 c Arrowroot 2 Eggs
2 ts Baking soda 2 tb Lemon juice
1/2 c Chopped nuts 1 ts Pure vanilla extract
Yield: Makes 1 loaf.
Process the 1/4 c nuts in a blender until finely ground. Mix the
nuts with the flour, arrowroot and baking soda in a large bowl. Stir
in the chopped nuts.
In a separate bowl, mix together the bananas, oil, honey, eggs, lemon
juice and vanilla. Then pour the liquid mixture into the flour bowl
and mix with a few swift strokes. Do not overmix.
Pour into a greased 9×5″ loaf pan or 2 7×3″ pans. Bake large loaf at
350 F for 55 to 60 min, or small loaves for 45 min or until a cake
tester inserted in the middle comes out clean. Let stand in the pan
for 10 min, then turn the loaf out onto a wire rack to cool.
Courtesy of Theresa Merkling. Reposted by Fred Peters.
Yields
1 servings