Brown rice banana bread
Adapted from Oregonlive.com, this brown rice banana bread is a delicious, whole-grain alternative to the typical banana bread. Even if you don’t have a wheat allergy or intolerance, it can be fun to experiment with different types of flour. This bread develops an incredibly fine and soft crumb from the brown rice flour.
Servings: 12
Ingredients
- Butter, for pan
- Brown rice flour, for pan
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/3 cups very ripe mashed bananas
- 1/2 cup butter, softened (1 stick)
- 2 eggs
- 1 2/3 cups brown rice flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Preheat oven to 350 degrees.
- Butter a 9-by-5-inch loaf pan and dust with rice flour.
- In a small bowl, mix together granulated sugar, brown sugar, and mashed bananas. Allow it to sit for 15 minutes.
- In a separate small bowl, whisk together dry ingredients: brown rice flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, cream butter until light and fluffy (use high speed on a hand-held mixer or medium-high speed on a stand mixer). Add eggs, one at a time, mixing well between each addition.
- Add half of the dry ingredients to the egg and butter mixture. Blend until smooth (use medium speed on a hand-held mixer or medium-low on a stand mixer).
- Add banana-sugar mixture to the batter. Stir until well incorporated. Add remaining dry ingredients. Blend batter until smooth.
- Pour batter into prepared loaf pan.
- Bake for 45 to 60 minutes, or until a tester inserted in the center of the cake comes out clean. Place pan on a wire rack to cool for 5 minutes. Remove loaf from the pan and place on a rack to cool completely.
Nutrition information (per serving)
- Calories: 223
- Total fat: 10 g
- Saturated fat: 5 g
- Cholesterol: 56 mg
- Sodium: 255 mg
- Total carbohydrate: 33 g
- Dietary fiber: 2 g
- Total sugars: 11 g
- Protein: 3 g