Banana Bread, Revised

I have tried the gluten-free & sugar-free recipe from Babycakes' cookbook; wasn't too impressed with the results. The bread was semi-dry, and had a bit of an off-taste. Although it required 6 bananas, the taste was lost somewhere among the other ingredients.

So, yesterday, when I noticed that I had some bananas entering their mature phase, I thought I'd bake them into a bread. Instead of following the Babycakes Banana Bread directions, I took my all-time fave banana bread recipe, and inspired by the Babycakes ingredients, revised it a bit. And the results... one of the most delicious banana breads I've ever made!

Here's my all gluten-free, sugar-free, vegan Banana Bread:

Ingredients:
6 ripe bananas
4 ounces of coconut oil
4 ounces of canola oil
1/2 cup of brown rice sugar
1/2 cup of agave nectar
1 tsp of baking soda
1 tbs of vanilla
pinch of salt
2.5 cups of gluten-free flour
1 tsp of xantam gum
optional- nuts or vegan chocolate chips, about 1/2 cup

Directions:
Mix all the ingredients together, and put into a loaf pan for 1 hour at 350 degrees. Test it with a toothpick or a knife until it comes out clean.

It's that simple!