Most Amazing Moist and Fluffy Gluten Free Banana Bread! MELISSA HORNUNG

This banana bread is so moist, light and fluffy, you won’t know that you aren’t eating the traditional kind made with wheat flour. I made this one with half quinoa flour and the other half tapioca flour. I did use refined sugar in this recipe because i wasn’t sure how it would come out if i were to substitute it with a natural sweetener like honey or agave. We don’t consume much refined sugar in our house nor do I encourage it but once in a while a little sugar is ok. I am going to try it again with honey or agave and see how that comes out.  I’ll report back at a later date 😍

What you’ll need:

3 very ripe bananas 

1 cup of Quinoa Flour 

1 cup Tapiica Flour

I 1/2 cups of granulated sugar

3 eggs

2 1/2 teaspoons of Baking Powder 

1/2 cup oil (I used olive oil and grape seed oil mixed. You can use any kind of oil. 

Juice of 1 whole lemon 

Preheat over to 350 degrees. Butter or grease ramekins. I like to make these little individual dinner sized loafs. You can use a muffin pan or a one loaf pan if you would like. Add all of the ingredients into a mixing bowl. Mix for about 3 minutes on high speed. Transfer the batter into choosen pan or  pans. Bake for 25-30  minute depending on pan size or until golden brown on top and a knife can be inserted and come out clean. Let cool and serve with Irish butter.