Maple Banana Bread
- 1/2 C Oat Flour
- 1 C White Rice Flour
- 1/4 C Arrowroot Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Xanthum Gum
- 1/4 tsp Salt
- 1/2 C olive Oil
- 1/3 C Sugar
- 1/4 C Maple Syrup
- 2 Large Eggs
- 1 tsp Vanilla
- 2 Overripe Bananas, mashed
- 1/2 C Walnuts, chopped
- 1 Banana, sliced into 2 pieces
- Sprinkle of GF rolled oats, optional
Preheat oven to 350 degrees. Line a 9x5 baking pan with parchment paper.
In a large bowl, combine flours, arrowroot, baking soda, baking powder, xanthum gum and salt. Stir with a fork until well mixed and break up an lumps.
In a second bowl, add olive oil, sugar and maple syrup. Whisk until combined. Add eggs and vanilla and whisk again. Pour wet mixture into dry. Stir by hand. When it is about half incorporated, add the mashed bananas. Stir gently until all dry ingredients are mixed in. Add walnuts and fold gently. Let batter sit for 5 minutes before pouring into prepared pan.
Pour batter into pan and top with banana slices and rolled oats.
Bake for 40-50 minutes until a toothpick inserted comes out clean. Make sure it is completely done or the center will sink when you remove it from the oven.
Cool in the pan for 30 minutes.
Store in an airtight container in the refrigerator for up to 3 days.