Bananas + Carrots = Delicious Bread

Carrots and bananas are unlikely friends in this delicious bread.  Perhaps it was the fact that I made these while home sick and slightly feverish, craving the comfort of toast in a home without bread.  I realized that my prospects were meager:  I've never really made a loaf of bread before, nevertheless gluten free bread.  Cornbread in a cast iron pan, yes, a loaf of bread, no.  Originally, I going to make some carrot bread, since we were the proud owners of a 5 pound bag of organic carrots and their bounty was inspiring.  After I had grated some carrots, I realized that I had a couple of bananas, sitting lonely on top of the fridge.  I tasted a bit of carrot and a bit of banana, and while it didn't seem to be the best flavor match, I reckoned that the sweetness in both could meld together in the baking process, procuring a sweet bread that would be good, warmed up on a skillet with a smear of butter or a drizzle of maple syrup.  To my surprise, it turned out perfect, and not strange tasting at all.  Maybe I'm a little proud of my accomplishment.

Banana Carrot Bread

• 1/2 cup millet flour
• 1/2 cup buckwheat flour
• 1/2 cup brown rice flour
• 1/2 cup tapioca starch
• 1 tablespoon cinnamon
• 2 tablespoons ginger
• 1/8 teaspoon salt
• 1/2 cup chopped walnuts
• 1 teaspoon baking powder
• 2 carrots, grated
• 2 bananas, mashed
• 1/4 cup almond milk, unsweetened
• 2 eggs, beaten

Preheat your oven to 350 degrees and grease a glass loaf pan with oil or butter.  Gather all your dry ingredients into a bowl (up to the baking powder).  Combine thoroughly -- the better things are mixed, the more even the consistency of the bread will be.  In a separate  bowl, mash the bananas and grate the carrots.  Stir to incorporate them together.  Add the almond milk to the banana carrot mixture, and the 2 eggs (you can substitute 2 tablespoons ground flax seed simmered in 6 tablespoons of water for the eggs).  Stir well, and then slowly add the wet ingredients to the dry.  Combine thoroughly -- it should be akin to pancake batter. 
Baked at 350 degrees for 45-50 minutes, or until a knife comes out clean from the center of the bread.  Let cool (if you can bear to wait!) and slice.  Enjoy with butter and/or maple syrup, for breakfast or for a get-well snack.