Banana Bread Without Eggs

Bananas are a mineral goldmine, supplying significant amounts of magnesium, potassium and manganese as well as vitamins B6 and C. They are also carb-dense, although a bit of that carb is in the form of fibre.

300g mashed ripe bananas

100g honey

80ml milk (can use soy)

3 tbsp canola oil

1 tsp vanilla extract

1 tsp molasses

95g potato starch

70g sorghum flour

70g garbanzo bean flour

2 1/2 tsp baking powder

1/2 tsp xanthan gum

1/2 tsp salt

1/4 tsp soy lecithin

1 1/4 tsp ground cinnamon

1. Preheat oven to 180°C. Grease three 5" x 3" non-stick loaf pans.

2.Using an electric mixer, cream the first 6 ingredients until thoroughly blended. Add remaining ingredients and mix thoroughly (batter will be soft; you can manually stir in a 70g each raisin and chopped walnuts at this stage). Spoon into pans and smooth top of batter with spatula.

3. Bake 35–40 minutes, or until tops are golden brown. Cool on a wire rack, and slice with a serrated knife.

Yields 12 servings

Source: reprinted with permission from Cooking Free by Carol Fenster (Avery/Penguin)