2 Cups Unbleached White Flour
2 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Fine Sea Salt
1 tsp. Cinnamon
1/2 Cup Sunflower Oil
2/3 Cup Agave Nectar
2/3 Cup Almond Milk
1 tsp. Pure Vanilla Extract
1 1/2 Cup Mashed Banana
1/4 Cup Chopped Walnuts
Preheat the oven to 325° F. Lightly grease a 9 x 5 - inch loaf pan with oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, and cinnamon.
Add 1/2 cup oil and the agave nectar, almond milk, and vanilla to the dry ingredients. Stir until smooth. Using a spatula, gently fold in the bananas and nuts until they are evenly distributed throughout the batter.
Fill the prepared pan 2/3 with batter. Bake the banana bread on the center rack for 40 minutes. Gently lay a piece of foil large enough to cover the bread over the top of the loaf, and continue baking for an additional 10 minutes. Bread if done when the top bounces back slightly when pressed, and a toothpick inserted in the center comes out clean.
Let the banana bread cool for at least 20 minutes in the pan. When you are ready to remove the loaf from the pan, gently run a knife around the edges, cover the top of the loaf with a bread board or plate, and invert the loaf. Re-invert the loaf onto another bread board or plate. Bread can be served warm. Cool completely before storing. Cover with plastic wrap, and store at room temperature for up to 3 days.
For leftover batter try filling a mini-muffin tin to make mini banana-nut muffins, or line a cookie sheet with parchment paper and spread the batter on it . Bake until it is cooked through, about 10 - 12 minutes.