Carrot, Banana and Ginger Bread (Gluten Free)
Ready In: 1 hr
Yields: 2 loaves
Ingredients
- 1 cup sunflower oil
- 5 eggs
- 1 ripe banana, finely chopped
- 2⁄3 cup turbinado sugar (raw, can sub brown sugar if turbinado unavailable)
- 2⁄3 cup shredded carrot, finely grated (1 medium-large carrot)
- 3⁄4 cup plus 3 tablespoons white rice flour (I finely ground jasmine rice in a spice mill)
- 1⁄2 cup cornmeal
- 2 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1 tablespoon minced fresh ginger
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl or KitchenAid stand up mixer, combine oil, eggs, and banana, blending until smooth. Add sugar and carrot; mix.
- In a separate bowl, combine rice flour, cornmeal, baking powder, salt, and ginger.
- Add flour-ginger mixture to egg mixture and stir just until combined.
- Lightly grease two 8 x 4 x 2–inch loaf pans or about 16 muffin cups.
- For loaves, fill 2/3 of each pan with batter; for muffins, scoop about 1/3 cup batter into each cup.
- Bake until an inserted toothpick comes out clean, 25–30 minutes for muffins, 40–45 minutes for loaves.
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