Gluten-Free Zucchini Banana Bread
Makes 2 loaves
270 grams superfine white rice flour
93 grams arrowroot (or potato starch)
45 grams tapioca starch
12 grams xanthan gum
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 c granulated sugar
1 c packed dark brown sugar
2.5 c grated zucchini
3 large eggs, at room temperature, beaten
2 ripe bananas, peeled and mashed
1/2 c vegetable oil
2 tsp vanilla extract
- Preheat your oven to 325F. Grease two standard 9-by-5-inch loaf pans and set them aside.
- In a large bowl, combine all of the dry ingredients (rice flour through brown sugar) and whisk to combine , working out any lumps. In a separate medium bowl, combine the zucchini, eggs, bananas, vegetable oil and vanilla, stirring well. Create a well in the center of the flour mixture, and pour in the zucchini mixture. Mix with a spatula to combine.
- Divide the batter evenly between the two pans, smoothing the tops with a wet spatula (if you want to be fancy.) Place loaf pans in the center of the oven and bake until a toothpick inserted in the center of each load comes out clean, about 50 minutes. Remove from the oven and allow to cool for at least 30 minutes in the pans. Remove from the pans and transfer to a wire rack to cool.