A friend suggested that I start posting my recipes here. Here's the first:
1 cup rice flour
1 cup buckwheat flour (I used millet flour -- didn't have buckwheat)
3 tsp baking powder
1/2 tsp salt
1 cup margarine or butter (I used margarine)
1 1/4 cups sugar
1 lb peeled bananas (I used 4 average sized ones)
4 large eggs
3/4 cup chopped nuts. The original recipe didn't call for nuts. I used walnuts. Pecans would also work.
Preheat oven to 350
Sift flours with baking powder and salt. (you'll need a separate sifter to avoid cross contamination. I didn't sift and it came out fine)
Beat the butter, sugar and bananas together until smooth (this was a bit odd because the butter was not melted so it was a bit lumpy.) and then briefly stir in the eggs.
Stir this into the flour mixture until blended. Add nuts and stir in.
Pour into a large loaf pan and bake for about 1 - 1 1/4 hours or until a skewer comes out clean and the bread is just firm.
I used a tapered bread pan that measured a little more than 8" x a little more than 4" at the top and it was too small -- the batter, which was very wet, overflowed and dripped. I'm more familiar with yeast breads that are more dough than batter. Anyway, fill a pan about 2/3 full to avoid the overflow. Also, the top was too browned. Probably should cover with foil after it has set, maybe 45 minutes in to the bake.
This recipe would work well as a muffin. We all tried it tonight and enjoyed it. Matthew had a second slice.
Also, this recipe had a lemon frosting that I omitted. 1 tbls lemon juice mixed with 4 tbls of confectioners sugar then drizzled over the loaf.
1/2 tsp salt
1 cup margarine or butter (I used margarine)
1 1/4 cups sugar
1 lb peeled bananas (I used 4 average sized ones)
4 large eggs
3/4 cup chopped nuts. The original recipe didn't call for nuts. I used walnuts. Pecans would also work.
Preheat oven to 350
Sift flours with baking powder and salt. (you'll need a separate sifter to avoid cross contamination. I didn't sift and it came out fine)
Beat the butter, sugar and bananas together until smooth (this was a bit odd because the butter was not melted so it was a bit lumpy.) and then briefly stir in the eggs.
Stir this into the flour mixture until blended. Add nuts and stir in.
Pour into a large loaf pan and bake for about 1 - 1 1/4 hours or until a skewer comes out clean and the bread is just firm.
I used a tapered bread pan that measured a little more than 8" x a little more than 4" at the top and it was too small -- the batter, which was very wet, overflowed and dripped. I'm more familiar with yeast breads that are more dough than batter. Anyway, fill a pan about 2/3 full to avoid the overflow. Also, the top was too browned. Probably should cover with foil after it has set, maybe 45 minutes in to the bake.
This recipe would work well as a muffin. We all tried it tonight and enjoyed it. Matthew had a second slice.
Also, this recipe had a lemon frosting that I omitted. 1 tbls lemon juice mixed with 4 tbls of confectioners sugar then drizzled over the loaf.
