Tasty Gluten Free Banana Bread or Muffins |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A moist and delicious banana bread recipe adapted from an ener-g rice mix box that I changed a bit. (Must use rice mix, not rice flour) No one can tell that it is gluten free, unless maybe you let it sit for 3 days until it tastes grainy like most gluten-free products do. But it does not last for 3 days in my house. It also makes geat muffins, haven't decided on which one we like better, so I will give directions to make both. Best served fresh out of the oven. Ingredients:
1 cup sugar |
2 1/2 cups rice, mix ener-g brand |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
4 eggs, large |
3 bananas, ripe |
1 cup soymilk |
1 teaspoon gluten-free vanilla extract |
1 teaspoon gluten-free coconut flavoring |
1/2 cup oil |
Directions:
1. Preheat oven to 350°F.
2. Mix first five ingredients together, beating eggs before adding to dry mixture.
3. Mix in remaining ingredients except bananas.
4. Once mixture becomes a batter, add bananas.
5. Pour into greased loaf pan (9x5x3-inch) or greased muffin tins.
6. Fill almost to top. If when making bread, you have a little extra batter, fill the rest in muffin tins to try.
7. Bake bread at 350F for 70 minutes, until brown and toothpick comes out clean.
8. Bake muffins at 350°F for 40 minutes, until brown.
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