quickbread - peanut butter banana bread

By tinathorn

Ingredients

• 2/3 c. brown rice flour
• 2/3 c. sorghum flour
• 1/3 c. tapioca starch
• 1/3 c. potato starch
• 1 tsp. xathan gum
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking powder
• 4 bananas, mashed
• 2 egg replacers (1 tbsp. egg replacer powder + 1/4 c. almond milk)
• 1/2 c. brown sugar
• 1 1/2 c. smooth peanut butter at room temperature (I used Kraft unsweetened creamy that I wanted to use up)
• 1/2 c. dairy free margarine, softened
• 1 tsp. vanilla
• 1 tsp. apple cider vinegar
• 1 – 2 tbsp. almond milk
• 1/3 c. shredded unsweetened coconut

Preparation

Step 1

Line a 5 x 9″ pan with parchment paper and preheat oven to 350F.
Whisk together flours, xanthan gum, salt, baking powder and baking soda in a bowl. Set aside.
In a separate bowl, whisk together the mashed bananas, egg replacers and brown sugar.
Whisk in peanut butter, margarine, vanilla, apple cider vinegar and almond milk.
Stir in flour with a wooden spoon. Once combined, stir in coconut.
Scrape into pan and smooth top.
Bake in oven for 1 hour or until a toothpick inserted in a few places comes out clean.
Remove from pan and parchment paper and allow to cool before slicing.