Ingredients Edit

  • 1 cup brown rice flour
  • 1 cup white rice flour
  • ¼ cup each potato starch flour and tapioca flour
  • 1 teaspoon xanthan gum
  • 1 tablespoon gluten-free baking powder
  • ½ teaspoon salt
  • 1 tablespoon egg replacer (dry ingredients mixed)
  • ½ cup butter (or canola oil)
  • ⅔ cups honey or brown sugar or ½ cup fructose, cream, oil and sugar
  • 1½ cups thoroughly mashed overripe bananas

Directions Edit

  1. Mix bananas with oil/sugar.
  2. oil one standard or two small loaf pans, (or six mini-loafs).
  3. Stir dry ingredients into wet ingredients stir until all is moist.
  4. Immediately put the batter in the pans and bake at 350°F for 40 minutes to an hour depending on loaf size.
  5. Cool on rack.
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