(based on a recipe from theroastedroot.net)
3 very ripe bananas, mashed
2 eggs
3 very ripe bananas, mashed
2 eggs
¼ cup olive oil (or coconut oil)
2 T. honey
1 t. vanilla
1 1/3 cup brown rice flour
2 t. baking powder
1 ½ t. cinnamon
1/3 cup mini chocolate chips*
Preheat oven to 350F.
In medium mixing bowl, beat eggs with fork. Add oil, honey, vanilla and mashed bananas and combine thoroughly. Stir in dry ingredients and chocolate chips until just moistened.
For Loaf: Pour into 5 x 9 prepared loaf pan (I sprayed and wiped my silicon loaf pan and it never stuck)
Bake for 45 – 50 minutes or until knife comes out clean.
For Muffins: Use muffin cups and fill ¾ full (mini or large size)
Bake for 24 – 30 minutes or until knife comes out clean.
Cool.
Divide into 8 servings.
*Original recipe called for ¾ cup walnuts instead of chocolate chips. You could use both nuts and chips, but I would adjust the nuts to ½ cup if using both. Pecans are also an option if desired.
2 T. honey
1 t. vanilla
1 1/3 cup brown rice flour
2 t. baking powder
1 ½ t. cinnamon
1/3 cup mini chocolate chips*
Preheat oven to 350F.
In medium mixing bowl, beat eggs with fork. Add oil, honey, vanilla and mashed bananas and combine thoroughly. Stir in dry ingredients and chocolate chips until just moistened.
For Loaf: Pour into 5 x 9 prepared loaf pan (I sprayed and wiped my silicon loaf pan and it never stuck)
Bake for 45 – 50 minutes or until knife comes out clean.
For Muffins: Use muffin cups and fill ¾ full (mini or large size)
Bake for 24 – 30 minutes or until knife comes out clean.
Cool.
Divide into 8 servings.
*Original recipe called for ¾ cup walnuts instead of chocolate chips. You could use both nuts and chips, but I would adjust the nuts to ½ cup if using both. Pecans are also an option if desired.
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