Banana Bread with Rice Flour

Recipe from Kate Logan

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Cooking time: 1 hour

Servings 4

Even if you're not a fan of bananas, try making this banana muffin and we guarantee you'll love it! Bananas give a very special flavor and texture to bakings, be sure to keep the banana selection tips in mind.

Bananas

8 pcs.
Eggs

8 pcs.
Bread flour

4 cups.
Coconut oil

4 tbsp.
Sweetener

4 tbsp.
Greek yogurt

12 tbsp.
Nuts

8 tbsp.
Spices for gingerbread

to taste

Calories

234.6 kcal
Protein

3.5 g
Fat

13.4 g
Carbohydrates

42.6 g

Wash, peel and puree bananas with a fork or a mixer and blend with eggs, yogurt, coconut oil and spices to taste. Stir until the sugar has dissolved.
Add sifted flour, baking soda and sweetener and stir together with a spoon. Knead the dough in a large bowl or sprinkle the table with flour and knead with your hands on the table until the dough is homogeneous and slightly soft.
Next, add chopped nuts (with a knife or in a chopper if you don't want nuts in pieces). Slice the 3rd banana with a peeling knife into 2-3 slices. Transfer the dough to the pre-greased with butter mold and put the banana slices on top of it. Bake the bread for about 45 minutes in the oven at 352 °F. Pierce the bread with a skewer. If the dough is not sticking to it, then it's time to take your bread out. Allow it to cool slightly, slice it and serve.

If you use dry bananas, let the bananas lie down for 3-4 days in a bag in a dark place, you can put an apple on top of them. They will become soft and pliable when baked.
Choose bananas that are already blackened. Your baking will be sweeter and much more flavorful.
Grease the mold with butter using a special brush. If you don't have one, you can use a silicone spatula or you can do it by hand, but make sure to use a sterile glove in that case.