Ingredients:
- 1/3 c white sugar
- 1/3 c dark brown sugar
- 1/3 c oil (I use extra virgin olive oil, but you can use vegetable or canola oil)
- 2 c all purpose rice flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 4 mashed bananas
- 1/2 c almond milk (I use the sweetened almond milk, you can use the plain almond milk, or rice milk, or coconut milk, whichever you prefer)
Directions:
- Mash well ripened bananas in a small bowl and set aside. Tip: If your bananas are brown freeze them to save them for this bread, then defrost them and they'll slide right out of the peel once you cut it.
- Mix baking powder,baking soda,flour and sugar.
- Add mashed bananas, milk, and oil. Stir well. This batter will be very thick.
- Spoon ingredients into a greased a 9x5x3" loaf pan or muffin tins. This gets a little tricky, you can't use the baking PAM and stay gluten free and every other version of PAM leaves you with lecithin, a soy derivative. I'm intolerant to both of those things, So I of necessity grease my pan with either extra virgin olive oil or canola oil (I can't have corn either, so that nixes vegetable oil in my case).
- Bake in a preheated oven at 350 degrees for approximately 50 minutes (you'll have to check for yourself as my oven runs a little hotter than most) for a loaf or 20 to 30 minutes for muffins.
- Insert a tooth pick to check if done.
- Optional:
- Cinnamon is a wonderful addition to this guy.
- You can also use any jams, jellies, or preserves that you want to use up. When pouring the batter, reserve about 1/3 of it. Warm your jam/jelly/preserve until it can be poured out of the bottle. Pour the jam/jelly/preserve over the batter in the pan, pour the remaining batter over the top. Cook as normal.
- Additionally you can brush the top with a thin layer of oil and sprinkle powdered sugar and nuts on top.
