Brown rice banana bread

This brown rice banana bread is a delicious, whole-grain alternative to the typical banana bread. Even if you don’t have a wheat allergy or intolerance, it can be fun to experiment with different types of flour. This bread develops an incredibly fine and soft crumb from the brown rice flour.

Servings: 12

Prep time: 30 minutes

Ingredients

  • Butter, for pan
  • Brown rice flour, for pan
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/3 cups very ripe mashed bananas
  • 1/2 cup butter, softened (1 stick)
  • 2 eggs
  • 1 2/3 cups brown rice flour
  • 1/3 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Orientaciones

  1. Preheat oven to 350 degrees. 
  2. Butter a 9-by-5-inch loaf pan and dust with rice flour. 
  3. In a small bowl, mix together granulated sugar, brown sugar, and mashed bananas. Allow it to sit for 15 minutes. 
  4. In a separate small bowl, whisk together dry ingredients: brown rice flour, cornstarch, baking powder, baking soda, and salt. 
  5. In a large bowl, cream butter until light and fluffy (use high speed on a hand-held mixer or medium-high speed on a stand mixer). Add eggs, one at a time, mixing well between each addition. 
  6. Add half of the dry ingredients to the egg and butter mixture. Blend until smooth (use medium speed on a hand-held mixer or medium-low on a stand mixer). 
  7. Add banana-sugar mixture to the batter. Stir until well incorporated. Add remaining dry ingredients. Blend batter until smooth. 
  8. Pour batter into prepared loaf pan. 
  9. Bake for 45 to 60 minutes, or until a tester inserted in the center of the cake comes out clean. Place pan on a wire rack to cool for 5 minutes. Remove loaf from the pan and place on a rack to cool completely.

    Nutrition information (per serving)

  • Calories: 223
  • Total fat: 10 g
  • Saturated fat: 5 g
  • Cholesterol: 56 mg
  • Sodium: 255 mg
  • Total carbohydrate: 33 g
  • Dietary fiber: 2 g
  • Total sugars: 11 g
  • Protein: 3 g