1¾ cups gluten free flour blend ( I used Bob’s Red Mill)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon pink salt
¼ cup light brown sugar
¼ cup coconut sugar
⅓ cup coconut oil or organic canola oil
2 ripe bananas ( not over ripe)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon white vinegar
⅜ cup water
Preheat oven to 180 degrees. Grease a loaf pan with a little oil and dust with flour.
Mash the banana and place it in a mixing bowl.
Add oil, sugars and vanilla, water, vinegar, and mix until combined.
Mix together the gluten free flour, baking soda, baking powder, salt and cinnamon.
Add the dry ingredients to the wet ingredients and mix well.
The dough will be quite thick.
Spoon into the prepared loaf pan and bake at 180 degrees for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack.
When completely cool, wrap in foil and refrigerate it overnight for the flavours to combine well.