Gimme Some of That Brown Rice Bananabread
This is the kind of banana bread two people end up eating in six huge "slices" over three hours and I wouldn't change a thing. Feel free to throw in walnuts, chocolate chips, dried currants or all three if you're hoping to gain entrance to banana bread heaven. You could probably make muffins out of this recipe successfully as well.
2 cups brown rice flour
2 tablespoons arrowroot starch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup canola oil
1/4 cup sucanat (find it in the sugar section at many health food stores, or replace with another sweetener)
2 tablespoons molasses
3 big bananas, very spotted, mashed plus one banana put to the side for decoration
2 teaspoons vanilla extract
* Combine dry ingredients (except sugar) in a big bowl. * Combine wet ingredients and sugar in a smaller big bowl than your other big bowl. * Pour everything from the smaller big bowl into the bigger big bowl. * Wonder why all of life isn't as simple as this banana bread, but be kinda glad it isn't, too. * Mix well, remembering that with gluten free baking we don't have to worry about too much stirring. * Pour into a well oiled loaf pan. * Decorate the top of your rectangular beauty with iconic round banana slices. * Bake at 375 C for 40-45 minutes or so depending on your oven, until a knife inserted into the middle (don't burn yourself!) comes out clean. * Let cool in the pan. * Eat with tea at 4:22pm on a rainy Sunday while waiting for your laundry to dry.