*GF Banana Bread

·         ⅔ cup white rice flour

·         ⅔ cup brown rice flour

·         5 Tbsp (¼ cup + 1 Tbsp) potato starch

·         5 Tbsp (¼ cup + 1 Tbsp) tapioca flour

·         2 Tbsp cornstarch

·         1 tsp xanthan gum

·         1 ½ tsp GF baking powder

·         ½ tsp baking soda

·         ¼ tsp salt

·         ¼ tsp ground cinnamon

·         ⅛ tsp ground nutmeg

·         2 eggs, beaten

·         1 ½ cups mashed ripe banana (5 medium)

·         1 cup sugar

·         ½ cup cooking oil or melted butter

·         ¼ cup chopped walnuts (optional)

·         1 recipe Streusel-Nut Topping (optional)

1.      Preheat oven to 350°F. Grease and "GF oat flour" bottom and ½ inch up the sides of one 9x5x3-inch or two 7½x3½x2-inch loaf pans; set aside. In a large bowl combine white rice flour, brown rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2.      In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter in pan(s).

3.      Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7½x3½x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.

Streusel-Nut Topping: In a small bowl combine ¼ cup packed brown sugar and 3 tablespoons rice flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in ⅓ cup chopped walnuts.

*Adapted from “Better Homes and Gardens New Cook Book: Celebrating the Promise Limited 14^th Edition”, 2007, Banana Bread, Pg. 130