My new recipe for banana bread turned out really yummy, but it ended up being too moist and seemed undercooked to me. I sliced it into 1/2″ strips, placed it on parchment paper over a cookie sheet, and cooked it at 350 degrees for 15 minutes (Cooking time will depend on how moist your quick bread is).
It created a type of soft biscotti without having to roll dough. I really like it!
The EnerG pure rice flour is a bit finer grind than Bob’s Red Mill white rice flour (I have both in my aStore). I may try Bob’s Red Mill next time I make banana bread…
Following is the new recipe I used. I suggest that you reduce the amount of liquids used if you want a dryer cake:
Corn-Free, Wheat-Free, & No Oil Banana Bread
1 Cup EnerG pure rice flour
1 Cup blanched almond flour
¼ Cup amaranth flour
1 tsp. baking soda
1 ½ tsp. Hain featherweight baking powder
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. powdered ginger
1 tsp. guar gum
2 large eggs
1 tsp. vanilla (Non-alcohol)
½ cup applesauce – unsweetened
1/2 cup warm water
¾ cup almond milk – unsweetened
3 extra ripe bananas
½ cup honey
1 cup walnuts if desired
Preheat the oven to 350 degrees and grease a sheet cake pan. In a large bowl, mix all dry ingredients together making sure to crush the clumps of almond flour. In a small bowl scramble eggs, vanilla, and almond milk together; add the sugar, water, and applesauce. In a second small bowl smash the banana and cream it with a fork. Add the egg mixture and the bananas to the dry ingredients a little at a time and mix thoroughly with a spoon. Batter will be quite wet. Add nuts if desired. Pour into the 13 x 9 baking pan and cook for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. The edges will pull away from the pan and it will be quite brown, but it will be very moist.
© Lyn Watson