I've been wanting banana bread for a few weeks now, but I haven't been willing to make the traditional high sugar versions most are made of. I also wasn't willing to dig out 100 types of flour to blend my own gluten free starchy all purpose. Here is what I did. I found a non gluten free version of a bread that used all the fruits and veggies I wanted to use up to cheat sheet the measurements and I subbed the ingredients I wanted. The ingredients I thought would be good for my prego belly and for my family.
It didn't turn out how I expected but it was delicious after resting over night. When it is still hot it will have a texture of bread pudding. After cooling it will firm up and be so moist, but not gummy like some, but less cakey than if I were to use more starch (Rice, Tapioca, Potato blend)
1 cup Ground Gluten Free Oats
(Use coffee grinder or bullet)
1/4 cup Brown Rice flour
1/4 cup Bobs Red Mill Pea Protein
1 tblsp. Baking Powder
1 tblsp Baking Soda
A dash of. Salt
Cinnamon to taste
1 cup Mashed Banana(2)
1 cup Grated Zucchini (1)
1 cup Grated Apple (2)
2 tblsp. Maple Syrup
2 tblsp. Lime Juice
1 tsp. Vanilla Extract
1 Egg
1. Mix dry ingredients
2. Mix Wet Ingredients in separate bowl
3. Mix the wet and dry together
4. Bake on 350 for 75 minutes in a prepared loaf pan
