Recipe of the Month: Gluten-Free Banana Bread
February 2010
We cut the sugar in the original recipe by a third. This bread is surprisingly good.
- 4 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- 2-1/2 cups brown rice flour
- 1 cup chopped nuts
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed
- 1/2 cup vegetable oil
Grease pans and preheat oven to 350 degrees. In a bowl, combine bananas, eggs, sugar, and vanilla. Mix for one minute.
Mix together brown rice flour, nuts, baking powder, baking soda, and salt in a large mixing bowl. Stir in the banana mixture and the oil. Mix well (not too much, though, or it will become too dense when it is baked). If making muffins, bake for 35 minutes. If using two loaf pans, bake for 40-50 minutes.
If bread comes out a little dry, try adding a little more oil and/or banana next time.
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