Preheat oven to 350ºF. Grease a 9×5×3 (approx.) loaf pan or muffin tray.
Mix bananas, sweet potato, oil, rice syrup, vanilla, egg and egg white in a large bowl. Mix well!
In a separate bowl, mix all dry ingredients together except walnuts.
Stir flour mixture into the banana batter, mixing until just combined. Don’t over mix.
Fold in walnuts.
Transfer the batter to the loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Finished product can vary in texture depending on the flour you are using. I recommend red fife wheat flour or Bob’s Red Mill gluten-free flour blend. Pour batter into muffin tins with liners if you prefer.
Variations: Serve with unsweetened applesauce if you need a bit more oomph!