Elizabeth Yarnell’s Gluten-free, Dairy-free Banana Bread or Mini Muffins
makes 1 loaf or about 48 mini muffins
1/4 cup apple sauce
1/4 cup safflower oil (or other oil)
1 cup sugar (or other sweetener)
2 eggs (or egg substitutes)
1/4 cup coconut milk (or other dairy or dairy alternative)
1 teaspoon pure vanilla extract (not “flavoring”)
3 bananas
1 cup amaranth flour or spelt flour
1/2 cup coconut flour
1/2 cup buckwheat flour (name notwithstanding, buckwheat is not related to wheat)
1 teaspoon baking soda
1/2 teaspoon arrowroot starch
1/2 teaspoon xantham gum powder
Optional add ins: 1/2 cup nuts, chocolate chips, coconut flakes
Preheat the oven to 350 F. Cream applesauce, oil, sugar, and eggs together.
Add milk, vanilla, and mashed bananas and blend.
Mix remaining dry ingredients together in a separate bowl, then add to bananas and mix well.
Grease loaf pan or mini muffin tins well and bake for approximately 20 – 50 minutes, or until an inserted toothpick comes out clean.