i work at a school- and on finals week, we hand out fresh fruit & snacks…

well the students are gone, and bananas go bad if not eaten- so i ended up taking 21 overripe bananas on my bike commute home. i peeled them and placed them all in freezer safe bags- froze most but saved 4 for a glutenfreebananabreadfestival i would soon have.

it’s my first attempt- and i was so good at banana bread before this glutenfree life- that it almost physically pains me to be subpar without wheat- guess my taste buds have not been completely converted to glutenfreeism.

but all that being said- it’s pretty good- it will all be eaten without question.

banana cashew loaf. (gluten-free, vegan)

• 1 stick of margarine or butta
• 3 large very ripe bananas (i used 4 – who hates more real banana flavor? also afraid it would dry out due to my fake eggs)
• 2 cups rice flour (i used bob’s red mill)
• 1 cup sugar
• 1 cup cashews
• 2 eggs (or Ener-G egg replacer, follow instructions on box)
• 2 teaspoons GF baking powder
• 2 teaspoons GF vanilla

directions?

mix it together in a bow- dry ingredients together, then fold in the wet ingredients, (i got frustrated with my spoons failures, and lack of a mixer- so i used my (clean)hands! put the mixture in a loaf pan eh, 5×9? and bake in a 325 oven for about 1hr 30 mins – could turn up the heat and bake it less- but i wanted to take it slow! and viola!

well the jury of coworkers just determined – “mmmmm” – it’s a hit!