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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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The trick with gluten-free is to find a balance to make it moist enough! Otherwise it is so gritty. The bananas sound like a lot, but what a difference. I don't know where the original recipe came from - but I've tweaked it and everyone here loves it! Read more !!! Ingredients:
6 very ripe bananas, mashed |
1/2 cup chopped nuts, more if you like |
3/4 cup sugar (i use splenda) |
3/4 tsp baking powder |
1 tsp vanilla |
1/2 tsp baking soda |
2 eggs |
1/4 tsp salt |
1 1/4 cup brown rice flour |
1/4 cup oil |
Directions:
1. Grease pans and preheat oven to 350. In a bowl combine bananas, sugar, vanilla and eggs; mix for 1 minute. Mix together brown rice flour, nuts, baking powder, baking soda in a mixing bowl. Stir in banana mixture and the oil. Mix well (not too much or the baking will become too dense). If making muffins bake for 35 minutes, loaf for 40-50 minutes.
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