For all our "wheat-free" fans, we especially want to share this recipe with you! This was created for a friend who was pregnant at the time and has IBS (Irritable Bowl Syndrome). I wanted to make something for her that she could eat on-the-go when in a rush to doctor's appointments or too tired to bake for herself!
We hope you enjoy JCJ's first official wheat-free recipe, and we promise we will keep 'em coming! In the meantime, don't be shy to ask us for nutrition tips and tricks or put a request in for our next round of recipe blogging!! :)
JCJ's Rice Flour Banana Bread
4 medium bananas, mashed
300g rice flour (can be found at a health food store or organic grocer)
100g dairy-free spread (or basic margarine)
4 Tsp wheat/gluten-free baking powder
1 Cup coconut milk (found at any grocery store, sometimes in the asian/ethnic cooking section)
1. Preheat oven to 350'F. Lightly grease loaf pans and set aside until ready to use. Next, mash bananas to a pureed texture in a bowl (or in a blender/food processor, if you prefer).
2. In a separate bowl, measure all other ingredients. Add mashed bananas to the mixture and thoroughly combine.
3. Transfer mix to greased loaf pans. Bake for 55 minutes, or until a toothpick inserted in the center of the loaf comes out cleanly.
**NOTE: We have had a special request for dairy and egg-free alternatives in this recipe. The above version is dairy-free, but obviously not egg-free. Sometimes applesauce or other fruit puree can be substituted for eggs, but this bread recipe is crumbly as is, and really need the protein from the eggs to bind everything together to create a good finished product. So, we're going to take this recipe back to our test kitchen to find a JCJ-tested and approved egg-free alternative. Stay tuned!!
1 Serving: 242 Calories | 34g CHO | 4g Pro | 10g Fat