Cinnamon Raisin Banana Bread
1 3/4 up banana paste
2 packages active dry yeast
1 cup warm water (110-115 degrees fahrenheit)
1/2 cup coconut sugar
1/2 cup date paste/maple syrup
1 1/2 cups white rice flour
3 1/2 cups all purpose flour
1 cup raisins
2 tbsp cinnamon
Dissolve yeast in warm water, and set aside until yeast is frothy, about 10 minutes. Mix in the banana paste, and syrup of choice. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface, for a few minutes. Place in a large mixing bowl. Cover with a damp cloth, until doubled in size, about 1 hour.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
In a small bowl, mix together the sugar, raisins, and cinnamon, spread evenly onto the dough. Roll up tightly. Cut into two loaves and tuck under ends. Place loaves into parchment lined bread pans. Cover with towels and let rise for another hour.
Bake at 350 degrees fahrenheit for 45-50 minutes or until loaves are lightly browned and sound hollowed when knocked. Let cool before serving. Enjoy!