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I came up with this recipe years ago and I’m still just as surprised by the warm fluffy nostalgic flavors this Banana Bread has as I was the first day it came out of the oven. It stills wows me every time. Enjoy!
- Makes one loaf or four mini loaves
- 1 hour total time
- Preheat oven to 375 degrees
- 3 pounds of bananas mashed (about 4.5 lbs unpeeled)
- 3 cups brown rice flour
- 1 cup organic sugar
- 3 teaspoons baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup water
- ½ cup olive oil
Prepare pan with oil and rice flour or parchment paper. With a mixer or masher smash bananas. Add water and oil. Slowly mix in dry ingredients. Pour into prepared loaf pans. Bake at for 45 minutes (less if mini-pans or muffins) or until a toothpick comes out clean. I tend to let it go longer than I think as I like it better darker and more bread like. As my teacher in pastry school said, “It should look like it spent too much time in the sun.” This dough also makes the most splendid pancakes. Just add one more cup of water and cook on medium heat in skillet. Serve with vegan butter and maple syrup. Bananas have a high fiber content. They are loaded with both soluble and insoluble fiber.
GF SF (if using soy free butter) NF