Banana Bread Mini-Loaves

Banana Bread Mini-Loaves

Source: Pulse Canada

Yield: Makes 12 servings

Nutrition (1/3 of mini loaf)

Calories 240 ;
Protein 3 g;
Fat 11 g;
Carbohydrates 35 g;
Sodium 172 mg;
Saturated Fat 1 g;
Potassium 104 mg;
Fibre 2 g;
3/4 cyellow pea flour*175 mL
3/4 cbrown rice flour blend*175 mL
2 tspbaking powder10 mL
1 tspxanthan gum5 mL
1 1/2 tspcinnamon7 mL
1/2 tspground mace (optional)2 mL
1/2 tsptable salt2 mL
1/2 tspground nutmeg2 mL
1/8 tspbaking sodadash
2large eggs, room temperature2
2/3 choney125 mL
1/2 ccanola oil125 mL
2large very ripe bananas, mashed2
1 tspvanilla5 mL
1/2 cchopped pecans (optional)125 mL

The pea flour can be replaced with white bean flour, or other flours.*

Brown rice flour blend *
1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.


1 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.

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

3. Add the 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.

4. 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.