Gluten-Free Banana Bread Recipe

Gluten-Free Chewy Banana Bread
4 ripe bananas (up to 2 cups mashed)
2 eggs
3/4 cup date sugar
1/4 cup Rapadura
sprinkle of stevia extract powder
1/2 cup (1 stick) butter, melted
1 cup coconut milk
1 teaspoon vanilla extract
1 cup almond meal
1 cup arrowroot powder
4 teaspoons baking powder
2 teaspoon guar gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground coriander (optional)

This makes 2 loaves.
1. Preheat oven to 350.
2. In a large bowl, mash bananas well.
3. Add eggs, sweeteners, melted butter, coconut milk and vanilla. Mix well.
4. Add almond meal and arrowroot, baking powder, guar gum, baking soda, salt and optional coriander. Mix well. Batter will be thin. Add your favorite nuts (recommendation: walntus) for added flavor and texture.
5. Pour into 2 greased loaf pans.
6. Bake approximately 40 minutes, or until toothpick inserted in middle tests clean. Refrigerate. This bread is pretty chewy while warm, but firms up after refrigeration and tastes very yummy.

Adapted from a recipe in The Gluten Free Kitchen by Roben Ryberg.