Banana Bread

Originally found at glutenfreemommy.com
1/4 cup gluten free quick-cooking oatmeal
1/4 cup almond meal
1/2 cup millet flour
3/4 cup tapioca flour
1 cup rice flour
1/4 cup sweet rice flour
2 Tablespoons flax seed meal
3/4 cup brown sugar
3/4 cup white sugar
2 Tablespoons lemon juice
1-2 teaspoons lemon zest (or more if you want more lemon flavor)
2 teaspoons vanilla
2 eggs
1/2 cup low fat lemon yogurt (soy yogurt works fine, but make sure it is gf)
1 1/2 teaspoons xanthan gum (you can add more if you wish, but this was enough for me)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 stick of melted butter, cooled slightly
3 medium bananas, mashed
DIRECTIONS:
There is no need for a mixer for this recipe. You will need a very large greased loaf pan- 10×5. In a med. bowl, sift all the dry ingredients together. In a separate bowl, mix together the mashed bananas, vanilla, whisked eggs, yogurt, lemon juice, lemon zest, and butter. Add the liquid ingredients to the dry ingredients and mix until moistened. Pour into prepared pan and bake at 350 degrees for 1 hour and 10 minutes or until cake tester comes out clean. I use a bamboo skewer to ensure that the entire loaf is cooked through. There is nothing worse than cutting into banana bread and realizing that it did not cook long enough.
Makes one 10×5 loaf of banana bread