1¼ cups quinoa or brown rice flour (I've also used teff and buckwheat which give it a stronger flavor)
1¼ cups rolled oats
¾ cups garbanzo-fava flour
½ cup arrowroot powder
¼ cup chia seed flour
¾ cups raw sugar
1 Tbsp cinnamon
1 Tbsp baking powder
¾ tsp salt
1¼ cups walnuts (or replace some or all with chopped dates)
WET:
2 cups ripe mashed banana (4-5)
1 Tbsp vanilla
½ cup water
Directions:
Preheat oven to 350°F. Line a 9”x5”x3” loaf pan with parchment paper for easy removal after baking.
In a medium bowl, mix together dry ingredients, except walnuts.
In a large bowl mash bananas. (NOTE: Don’t use less than 2 cups.) Stir in vanilla.
Spoon ½ to ⅔ of the dry mix into the wet ingredients and stir. Add the water and stir again. Add the rest of the flour to achieve a moist, but not sloppy, batter.
Fold in the walnuts. NOTE: You can chop them or leave them in halves. (I prefer the crunchy results of the latter.)
Transfer batter to lined loaf pan.
Bake for 75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too-moist middle. Test the middle with a knife or wooden skewer to be sure.)
Cool completely before serving or it can crumble.
Recipe by Victoria Laine | Whole-Food Nutrition at https://victoria-laine.com/banana-nut-loaf/