June 21, 2010

Traveling is fun but it’s definitely hard to stay gluten-free while away. Thank goodness I remembered to pack some Gluten-free Mini Banana Bread for not only my sweet tooth but also for Dick’s.

Gluten Free Mini Banana Bread

Preparation Time: 10 minutes

Total: 45 minutes

Makes 12 muffins

Ingredients

2 cups of organic, gluten free, pure white rice flour

1 cup of organic sugar cane

1 1/2 teaspoons of baking powder (I prefer Hain Pure Foods Baking Powder, Sodium Free and Gluten Free)

1/2 teaspoon of baking soda (I prefer 365)

1/4 teaspoon of kosher salt

1/2 teaspoon of organic ground cinnamon

2 large organic eggs

4-5 large organic bananas that are starting to brown

1/2 cup of organic extra virgin olive oil

1 cup of organic raw walnuts (optional)

Directions

Preheat oven to 350 degrees

Drizzle a bit of olive oil onto a piece of paper towel and rub it into each muffin cup. Set aside.
Place all of the bananas into a bowl and mash up using a large fork. Set aside.
Put the cup of walnuts into a zip lock and break up using a cooking mallot. Set aside.
In a large bowl mix together all of the dry ingredients which include 2 cups of rice flour, 1 cup of sugar cane, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 1/2 teaspoon of ground cinnamon.
In a medium bowl beat the two eggs.
Add the mashed up bananas and 1/2 cup of extra virgin olive oil to the eggs and mix together.
Add the egg/banana/olive oil mixture to the large bowl of dry ingredients. Mix well.
Add the walnuts to the blended mixture. Mix well.
Using a medium spoon, fill each muffin cup full.
Place the muffin tray into the oven for 30 minutes.
Let the muffins cool for at least 5 minutes ontop of a cooking rack.