Banana Bread Mini-Loaves
Source: Pulse Canada
Yield: Makes 12 servings
Nutrition (1/3 of mini loaf)
|3/4 c||yellow pea flour*||175 mL|
|3/4 c||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||dash|
|2||large eggs, room temperature||2|
|2/3 c||honey||125 mL|
|1/2 c||canola oil||125 mL|
|2||large very ripe bananas, mashed||2|
|1 tsp||vanilla||5 mL|
|1/2 c||chopped 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.
PREPARATION TIME: 10 MIN. / BAKING TIME: 35 TO 40 MIN
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.