This scrumptious and moist banana bread is gluten free, vegan, dairy free and eggless too!

The right way to make gluten free banana bread with rice flour

Description

This rice flour Banana Bread is the quickest banana bread you’ll ever make! Add every thing in a blender or meals processor jar, mix, and bake! This rice cake is gluten free, dairy free, vegan and eggless too! The banana bread is gentle, moist and delicious! Components

1 cup or 160g rice flour2 ripe bananas1/2 cup sugar1/2 cup oil1 tsp. baking powder1/four tsp. baking soda1 tsp. Cinnamon powder1/4 tsp. Nutmeg powder10-15 chopped cashew nuts10-15 chopped almonds2 tbsp. white vinegar or lime juice 1/four tsp. salt1/2 tsp. raisins

1. Preheat your oven at 300°F or 150°C2. Grease a bread pan (7.Seventy five x 3.Seventy five x 2.5 Inch) with some oil (on the underside and on the sides) and please a parchment paper. You may as well use a 6 inch circular cake pan instead3. In a blender jar or food processor jar add ripe bananas, sugar, oil, salt, baking powder, baking soda, white vinegar or lime juice, cinnamon powder, grated nutmeg or nutmeg powder and rice flour5. Mud the chopped nuts and raisins with some rice flour and set it aside4. Mix effectively till it forms a easy paste (rice flour has no gluten so you possibly can mix for a long time with out worrying that the cake will change into dense6. Combine within the chopped nuts and raisins (that we dusted with flour) into the batter7. Pour the batter in the cake pan, despite the fact that the surface with a spatula, and faucet it a few times to get rid of air bubbles8. Garnish with some extra chopped nuts all raisins in the event you wish9. Bake for 50 to 60 minutes until a toothpick inserted into the middle of the cake comes out clean10. Let the bread cool down fully before slicing it

Video

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