Teff Banana Bread
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
40
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Canola Oil1 cup
Sugar2 large
Egg1 tsps
Pure Vanilla Extract1 cup
Rice Flour1 cup
Potato Starch1 tsps
Xanthan Gum1 tsps
Baking SodaDirections:
1
PREHEAT the oven 350° F
2
Lightly grease a 9" by 4" loaf pan with nonstick cooking spray
3
IN the bowl of a standing mixer with a paddle attachment or with an electric mixer, puree the bananas on medium speed
4
Add the oil and blend on low speed for 30 seconds
5
Add the eggs and vanilla extract and blend on medium for 1 minute
6
STIR together the remaining ingredients in a large bowl
7
Add the wet ingredients to the dry ingredients, working the batter with a large whisk to combine and make a slightly elastic batter, 3 minutes
8
POUR the batter into the prepared pan and bake until the cake pulls away from the sides of the pan and a tester inserted into the center comes out clean, about 55 minutes
9
LET the bread cool in the pan for 15 minutes, and then turn out onto a wire rack to finish cooling before slicing
10
Serve warm or at room temperature
11
PREHEAT the oven 350° F
12
Lightly grease a 9" by 4" loaf pan with nonstick cooking spray
13
IN the bowl of a standing mixer with a paddle attachment or with an electric mixer, puree the bananas on medium speed
14
Add the oil and blend on low speed for 30 seconds
15
Add the eggs and vanilla extract and blend on medium for 1 minute
16
STIR together the remaining ingredients in a large bowl
17
Add the wet ingredients to the dry ingredients, working the batter with a large whisk to combine and make a slightly elastic batter, 3 minutes
18
POUR the batter into the prepared pan and bake until the cake pulls away from the sides of the pan and a tester inserted into the center comes out clean, about 55 minutes
19
LET the bread cool in the pan for 15 minutes, and then turn out onto a wire rack to finish cooling before slicing
20
Serve warm or at room temperature