I am trying some new gluten-free recipes just to see how they taste. My family isn't gluten-free, but a lot of my students and friends are, so I thought I would try some things out and see how I like them. So far, everything I've tasted has been great. There are some recipes that end up being a little dry, they say, so I tweaked this banana bread recipe to see if it would be more moist, and it was!
Ingredients:
2 large, over-ripe bananas (mashed)
4 large, brown eggs
1/2 cup unsweetened applesauce
2 cups brown rice flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp honey
1/4 tsp nutmeg
1 tsp vanilla extract
1/3 cup grape seed oil
1/2 cup sugar
1/2 cup light brown sugar
(you can substitute the two sugars with 2/3 cup of agave)
Directions:
Combine everything in a large bowl, mixing until well-blended. Fill a 4 x 8 inch bread pan (that has been sprayed with non-stick coconut oil spray) halfway and bake at 350 for 45-50 minutes or until a toothpick comes out clean.
*I had some mix left over, but it wasn't enough to make another whole loaf, so I made a few muffins with what was left. :)
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