(Egg-, dairy-, wheat-, peanut- and tree nut-free)

2 cups white rice flour or gluten-free flour blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup sugar
2 eggs-worth of Energ-G replacer, beaten
1 1/2 cup mashed, ripe bananas (about 5)
1/2 cup purple puree (optional; make ahead and freeze. Recipe is here:
1/4 cup brown sugar
1/2 cup canola oil

Preheat oven to 350 degrees. Thaw purple puree in a warm bowl of water. Grease bread pan with vegan margarine and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Set aside. In a separate bowl, beat egg replacer with the appropriate amount of water and beat until foamy. Add banana, brown sugar and oil to the egg replacer, mix well and add in purple puree. Add wet ingredients to dry ingredients and combine thoroughly.
Pour or spoon batter in to your bread pan. Bake for an hour or until a toothpick comes out clean. Cool and slice.
Wrap in foil and place in plastic freezer bag and freeze soon after bread is cooled.

Recipe courtesy of Stephanie Smith