Cinnamon Banana Bread

[cat lover]

1 cup Bob's Red Mill gluten-free, all-purpose baking flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp xanthan gum
1/4 tsp salt
3 overripe bananas, mashed
1/4 cup canola oil **
1/3 cup agave nectar*
1/3 cup unsweetened soy milk
2 tsp pure vanilla extract

Preheat the oven to 350 degrees. Lightly oil an 81/2 x 41/2" loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk till smooth. Pour the batter into the prepared pan and bake for 45 minutes, or till a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.

One Slice 198 cal, 8 gm fat, 0.6 gm sat fat, 33 gm carb, 3 gm fiber.

*agave nectar is a natural sweetener
** canola oil replaces butter