The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Kids Make Rice Flour Banana Bread

December 4th, 2009 · No Comments · Posted in kids, Recipes

Use very ripe bananas for banana bread

Use very ripe bananas for banana bread

Our local African market sells all kinds of unusual flours in bulk: yam flour, manioc flour, rice flour. The rice flour is used in this West African version of banana bread, giving the finished bread an interesting little crunch on the tooth, vaguely similar to corn bread, and a worthy alternative to anyone who is intolerant to wheat products.

As I explained to the kids in my food appreciation classes, the secret to any good banana bread, of course, is to use really ripe bananas. In our house, we save bananas until they’ve gone completely black and want to ooze out of their skins. At this point they can be placed in the freezer for use later. They give the bread a potent sweetness and banana flavor.

This particular banana bread contains raisins, but you could use other dried fruit as well. And if you like nuts in your banana bread, or chocolate nibs, by all means have fun with it. Otherwise, the recipe is fairly straightforward.

Preheat oven to 325 degrees. In a mixing bowl, smash two bananas until they are near liquid. Whisk in two eggs, along with 3/4 cup milk and 1/2 cup canola oil.

In a separate bowl, whisk together 1 1/2 cups rice flour, 1/4 cup sugar, 1 tablespoon baking powder. 1/2 teaspoon salt and 1/4 cup raisins. Add the wet ingredients to the dry ingredients and mix well. Pour the mix into a greased, 9-inch by 5-inch loaf pan and place in the oven for about 60 minutes, or until the of the bread is golden and a toothpick inserted into the loaf comes out clean.

Note: You may be able to find rice flour at your local supermarket. Our Whole Foods carries it under the Arrowhead Mills brand.

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