Ingredients

• 1/4 cup walnuts ground finely in blender
• 1 3/4 cups brown rice flour
• 1/2 cup arrowroot
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup walnuts chopped
• 1 1/2 cups ripe mashed banana
• 1/4 cup oil grapeseed, safflower or sesame
• 6 tablespoons apple juice concentrate I prefer Langers
• 2 eggs or egg replacer or egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

Directions

Preheat oven to 350 degrees. Mix finely ground walnuts with flour, arrowroot, baking soda and salt in a large bowl. Stir in the chopped walnuts. In a separate bowl, mix together the banana, oil, apple juice, egg replacer, lemon and vanilla. Add to the flour mixture and stir until just moistened. Do not over mix. Pour into a greased 9″x5″ loaf pan and bake for 55-60 minutes or until cake tester inserted in middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.