1/3 cup Margarine or Butter, softened (Use Nucoa or another Dairy-Free margarine for Milk-Free)
2 Eggs
4-5 medium, over-ripe bananas, mashed
1/3 cup water
1 2/3 cups Flour or Rice Flour Blend (For Gluten-Free) (see below)*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon xanthum gum per loaf
1/2 cup chocolate chips or chopped nuts (optional)
- Heat oven to 350 degrees.
- Grease bottom only of loaf pan (8 1/2x4 1/2x2 1/2 or 9x5x3 inches)
- Mix sugar and margarine in 2 1/2 quart bowl.
- Stir in eggs until blended.
- Add bananas and water; beat 30 seconds.
- Stir in remaining ingredients (except nuts or chocolate chips) just until moistened.
- Stir in chocolate chips or nuts.
- Pour into pan
- Bake until pick inserted in center comes out clean (8 inch loaf 1 1/4 hours; 9 inch loaf 55-60 minutes.)
- Cool 5 minutes.
- Loosen sides of loaf from pan.
- Remove from pan.
- Cool completely before slicing.
Makes one loaf.
*Rice Flour Blend: (Substituted for flour)
6 cups rice flour
2 cups potato starch
1 cup tapioca flour
1 teaspoon xanthum gum
- Mix then put the correct amount called for in the recipe.
Rice Flour Blend from Bette Hagman's recipes
From Betty Crocker's Cookbook
