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Gluten Free Banana Bread

Reviewed: Nov. 8, 2013
Really impressed with my first GF baking. I made my own flour blend after consulting with a specialty whole food retailer (1/2C cornmeal flour, 1/2C white rice flour, 1/2C coconut flour, 1/4C almond meal, 1/4C rice bran)...used a 50/50 Splenda/coconut sugar blend, olive oil spread instead of butter and added 1ts vanilla, 1ts cinnamon and 1/2C chopped macadamia nuts. Sprinkled a little coconut sugar on the top. I baked this in a mini loaf pan (8 loaves) for about 45 minutes. So yummy, love the texture of the different flours. Want to add some chopped dates next time. I plan on having this as my easy breakfast, so full of goodness.
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