gluten-free banana pecan bread

1/4 cup almond milk
1 tablespoon ground flaxseed
1 tablespoon arrowroot

2/3 cup (100 g) brown rice flour
1/2 cup (60g) millet flour
1 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

1 cup (300g) very ripe, mashed banana (2-3 bananas)
2/3 cup maple syrup
2 teaspoons vanilla
1/3 cup sunflower oil or coconut oil, melted

2/3 cup toasted pecans, coarsely chopped
2/3 cup unsweetened coconut flakes

Preheat the oven to 350 degrees and grease a bread pan with coconut oil.

Vigorously whisk together the milk, flax, and arrowroot, and set aside.

In a separate bowl, whisk together the dry ingredients.

Add the mashed banana, maple syrup, vanilla, and oil to the wet ingredients, then stir well.

Bake for 60-70 minutes until a toothpick inserted in the center comes out with only a few crumbs stuck to it. Let it sit about 30 minutes, then turn out of the pan. Let cool.

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