Banana Bread Made With Brown Rice Flour
Introduction
Banana bread is a beloved classic that has been enjoyed by people of all ages for generations. However, for those with gluten sensitivities or allergies, it can be a challenge to find a recipe that meets their dietary requirements. This is where brown rice flour comes in.
Brown rice flour is a gluten-free alternative to wheat flour that is made by grinding brown rice. It is a great substitute for those who cannot tolerate gluten or are looking for a healthier alternative. In this article, we will show you how to make delicious banana bread using brown rice flour.
Ingredients
For this recipe, you will need the following ingredients:
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups brown rice flour
Instructions
Now that you have gathered all of your ingredients, it's time to start baking:
- Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan with coconut oil or cooking spray.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they are mostly smooth.
- Add melted coconut oil, honey, eggs, and vanilla extract. Mix together until well combined.
- In a separate bowl, whisk together brown rice flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove the banana bread from the oven and let it cool for 5-10 minutes in the pan. Then, transfer it to a wire rack to cool completely.
Tips and Variations
Here are some tips and variations to make this banana bread recipe even better:
- Add chocolate chips or chopped nuts for extra flavor and crunch.
- Swap out honey for maple syrup or agave nectar if desired.
- Use overripe bananas for the best flavor and texture.
- Store your banana bread in an airtight container at room temperature for up to five days or in the freezer for up to three months.
- You can also make this recipe into muffins by dividing the batter into a greased muffin tin and baking for 20-25 minutes.
Conclusion
Banana bread is a classic that everyone can enjoy, and now those with gluten sensitivities or allergies can join in on the fun. Using brown rice flour as a substitute for wheat flour is a great way to create a gluten-free dessert that doesn't sacrifice taste or texture. With this recipe, you can make delicious banana bread that will have everyone coming back for seconds!