Gluten Free Vegan Banana Bread Featuring RYZE

I was introduced to RYZE Gluten Free Flours at the Gluten Free and Allergen Free Expo in Del Mar, California. The flour is designed to be a Cup-for Cup replacement for Wheat Flours in recipes so I decided to try it in a favorite Banana Bread Recipe. This recipe uses the "Yellow Bag".

RYZE flour created a moist bread that was not sweet and did not crumble. It is a great substitute for wheat flour...no one would notice it was gluten free. The stigma of gluten free baked goods having a sweeter flavor and crumbly texture is being replaced with wonderful products like RYZE. Thank you for adding a quality product to the gluten free marketplace.

Ingredients:

• 2 Cups "Yellow Bag" RYZE Flour
• 1 1/2 TSP Baking Powder
• 1/2 TSP Salt
• 1/2 Cup Brown Sugar
• 1/2 Cup Melted Unsalted Butter
• 2 "Flax Eggs" (or 2 organic free range eggs)
• 1 TSP Vanilla or Almond Extract
• 3/4 Cup Chopped Walnuts or Pecans

*** FLAX EGGS INSTRUCTIONS: COMBINE 1 TBSP GROUND FLAX SEEDS + 3 TBSP WATER FOR EACH EGG. LET REST FOR 5 MINUTES. MIX HALF WAY THROUGH. THEN ADD TO RECIPE

Baking Instructions:

• Start by Preheating your oven to 350, melt the butter, and create the flax eggs in the mixing bowl
• While the eggs are being prepared, gather the rest of the ingredients
• First add the bananas and mix with the flax eggs then add the rest of the wet ingredients
• Once the wet ingredients are incorporated, add the dry
• Once combined, add to an (Olive or Coconut) oil sprayed bread pan and bake for 30 minutes. 
• Test at 30 minutes by inserting a knife into the pan. Cook additional time if the knife does not come out clean. 

Optional Additions:
1/2 Cup Raisins or Diced Dates