Name: Banana Bread Mini-Loaves
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1½ cups brown rice flour (375 ml); 1½ cups potato starch (375 ml); 1 cup tapioca flour (tapioca starch) (250 ml); 3/4 cups bean flour (175 mL); 3/4 cups brown rice flour blend (175 mL); 2 tsp baking powder (10 mL); 1 tsp xanthan gum (5 mL); 1 1/2 tsp cinnamon (7 mL); 1/2 tsp ground mace (optional) (2 mL); 1/2 tsp table salt (2 mL); 1/2 tsp ground nutmeg (2 mL); 1/8 tsp baking soda; 2 large eggs, room temperature; 2/3 cup honey (125 mL); 1/2 cup canola oil (125 mL); 2 large very ripe bananas, mashed; 1 tsp vanilla (5 mL); 1/2 cup chopped pecans (optional) (125 mL)

Banana Bread Mini-Loaves

Author: Pulse Canada
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 12 servings 1x

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Ingredients

Scale

Brown Rice Flour Blend:

1½ cups brown rice flour (375 ml)
1½ cups potato starch (375 ml)
1 cup tapioca flour (tapioca starch) (250 ml)

Loaves:

3/4 cups bean flour (175 mL)
3/4 cups brown rice flour blend (175 mL)
2 tsp baking powder (10 mL)
1 tsp xanthan gum (5 mL)
1 1/2 tsp cinnamon (7 mL)
1/2 tsp ground mace (optional) (2 mL)
1/2 tsp table salt (2 mL)
1/2 tsp ground nutmeg (2 mL)
1/8 tsp baking soda
2 large eggs, room temperature
2/3 cup honey (125 mL)
1/2 cup canola oil (125 mL)
2 large very ripe bananas, mashed
1 tsp vanilla (5 mL)
1/2 cup chopped pecans (optional) (125 mL)

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Instructions

Brown Rice Flour Blend:

In a large container with a lid thoroughly combine brown rice flour, potato starch and tapioca flour. Store, tightly closed, in dark, dry place.

Loaves:

Place rack in middle of oven. Preheat oven to 350ºF (180ºC). Grease four 6×4-inch nonstick metal loaf pans. Pans can also be lined with parchment paper.

In a medium mixing bowl, whisk together the bean flour, brown rice flour blend, baking powder, xanthan gum, cinnamon, mace, salt, nutmeg and baking soda until well blended.

Add eggs, honey, oil, bananas and vanilla and beat with electric mixer on low speed just until blended. Increase speed to medium and beat another 30 seconds. Stir in nuts if desired. Spread batter evenly in pans. Let stand for 10 minutes.

Bake until loaves are browned and a toothpick inserted into center comes out clean, about 35 to 40 minutes. Lay a sheet of foil over loaves after the first 15 minutes to prevent over-browning.

Cool bread in pans on a wire rack for 10 minutes, then remove bread from pans and cool completely on the wire rack.