1 cup mashed ripe bananas (2-3 medium)
1/3 c molasses or sorghum
1/3 cup honey
1/3 cup applesauce
2 eggs ( can use egg substitute)
2 cups Gluten Free Flour Blend (or All Purpose Flour if you don't want gluten free)
1 1/2 t baking powder
1 t baking soda
1 t xanthan gum (only if using GF Flour)
1/2 t salt
1/2 t ground cinnamon
1 cup shredded carrots or 1/2 cup pumpkin puree
1/2 cup raisins (I used golden raisins soaked in Bourbon for an hour before I needed them)
1/3 cup chopped walnuts
Directions:
Preheat oven to 325 degrees.
In a large bowl, beat the bananas, molasses, honey, applesauce and eggs until well blended. Combine the flours, baking powder, baking soda, xanthan gum, salt and cinnamon; gradually beat into banana mixture until blended. Stir in the carrots, raisins and walnuts.
Transfer to a 9”x5” loaf pan coated with cooking spray.
Bake at 325 degrees for 60 minutes (45 minutes in Convection oven) or until a toothpick inserted near the center comes out clean. Remove loaf pan from oven and set on a wire rack to cool. Cool for 10 minutes before removing bread from pan to a wire rack.
Makes 1 loaf.
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