Gluten-Free Black Rice Flaxseed Banana Bread

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Moist, tender and delicious, this simple, dairy-free, sugar-free, gluten-free banana bread recipe, inspired by Taste of Home, is made with freshly ground black forbidden rice flour, flaxseed, applesauce and ripe bananas. It's packed with heart-healthy fats, fiber and amazing flavour that's perfect for afternoon tea, picnics and school lunches.

Dry Ingredients	Wet Ingredients
250 g Black forbidden rice, ground into flour 60 g Flaxseed flour 40 g Flaxseed, crushed 5 g Baking soda 5 g Baking powder 1/4 tsp Salt Walnuts, roughly chopped for topping	3 Eggs, large 3 Mashed ripe bananas, large 180 g Unsweetened applesauce 0,5 g Pure stevia extract powder 80 g Coconut oil, melted and cooled to room temperature 1 tsp Vanilla extract

1. Preheat the oven to 180C/350F. Line a standard-size loaf pan lined with baking paper.
   In a large bowl, combine the ground black rice, flaxseed flour, crushed flaxseed, baking soda, baking powder and salt.
   
2. In another bowl, whisk the eggs, mashed bananas, sugar, applesauce, coconut oil and vanilla. Stir into dry ingredients just until moistened.
   
3. Pour the batter in the prepared pan and sprinkle with walnuts. Bake for 55 minutes or until a toothpick inserted near the center comes out clean. If the top is darkening too quickly, cover it with foil. Cool for 10 minutes before removing from pans to wire racks.

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