Ingredients
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1/3
-
2/3
-
2
-
3
-
1
-
2
-
1
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Rice Flour Banana Bread (Wheat Free),I always seem to have rice flour on hand (for Vietnamese and Thai food), and am always looking for ways to use it up. This recipe is from the incomparable Beatrice Ojakangas’ “Great Whole Grain Breads” (Simon & Schuster, 1984,1993). The recipe calls for small loaf pans, probably to reduce the baking time. Might be possible to use a large pan, but I haven’t tried.,Great recipe! used six bananas and made half without sugar (for my son who is avoiding sugar) and half with sugar (1/3 cup brown sugar, 1/3 cup white sugar), added 1 teaspoon vanilla, 1 teaspoon cinnamon, 1 teaspoon orange rind (omitting lemon extract) and an extra 2/3 cup coconut (used sweetened) and left out the buttermilk due to the added moisture of the bananas. I made into cupcakes, baking about 20 minutes at 350. They came out perfect!,What are the carbs and calories in this recipe?
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Steps
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1
Done
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Preheat the Oven to 350f. |
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2
Done
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in a Large Bowl, Beat the Butter and Sugar Until Creamy. |
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3
Done
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Beat in Eggs, One at a Time. |
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4
Done
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Stir in Buttermilk and Lemon Extract and Mix Well. |
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5
Done
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Combine Rice Flour, Baking Powder, Baking Soda and Salt and Add to the Butter Mixture. |
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6
Done
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Stir in Bananas and Coconut and Mix Well. |
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7
Done
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Spoon the Mixture Into Two Greased Mini Loaf Pans (5 1/2 by 3 Inches). |
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8
Done
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Bake 50 to 55 Minutes, or Until a Wooden Pick Inserted Into the Center of the Bread Comes Out Clean. |
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9
Done
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Cool in Pans 2 Minutes, Then Turn Out and Cool Completely. |
