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11/1/2012

Rice Flour Banana Bread

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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

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
2 eggs
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.

Nutrition:
1 Serving: 242 Calories | 34g CHO | 4g Pro | 10g Fat

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    Jeannette Castillo
    Food and Nutrition Manager

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Photos of  JCJ by Kristen Butler
Photos used under Creative Commons from mynameisharsha, timsackton, Roger's Eye <(r)>, sarae, johntrainor, Jeffrey Beall, KJGarbutt, duh.denise, heydrienne
  • About
    • Meet JCJ
    • Success Stories
  • Services
    • Individual
  • Online Store
    • Snacks-On-The-Go
    • E-Recipe Books - Breakfast
    • Virtual Nutrition Course & Food Lab
  • Ask a Nutritionist!
    • Your Questions, Answered!
  • JCJ's Recipe's & Blog
  • JCJ's Upcoming Events
  • Contact