Due to snow-related power outages, I hadn’t cooked anything new for a few days. During the storm, my family and I ended up eating the toppings for the pizza I’d planned to make, so I was out of ideas and out of ingredients.
But the bananas in the kitchen were just on the verge of becoming unusable, so on a whim I decided to try and make banana bread. And the result was quite tasty.
- 2 cups Bob’s Red Mill white rice flour
- 1 and 1/2 teaspoons baking power (be sure to check that it’s gluten-free)
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 beaten eggs
- 1 and 1/2 cups mashed bananas (works out to about four to five bananas)
- 1 and 1/4 cups Splenda (or any generic form of sucralose)
- 1/2 cup cooking oil or melted butter
- Grease the bottom and sides of loaf pan.
- Combine first six ingredients in a bowl—rice flour, baking power, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine eggs, bananas, Splenda, and melted butter/cooking oil.
- Add the egg mixture to the flour mixture. Combine until all of it is moist, but don’t worry about getting out all the lumps.
- Spoon the batter into the pre-greased pan. And bake at 350 F for 40 minutes (or until a knife comes out clean).
- Let the loaf cool completely once it’s done baking. Then, wrap it in plastic wrap or foil and store it in the refrigerator overnight. If you’re antsy and can’t wait for morning, your banana bread will be crumbly but it’ll still taste great!