This deliciously moist, sugar-free, fat-free, gluten-free, protein-loaded banana bread is perfect for afternoon tea, picnics and packed lunches. Soft ripe bananas are best for the recipe. The batter can be baked in the individual muffin cups too.
Gluten Free Brown Rice Banana Bread
Ingriden :
- 150 g Organic brown rice, ground into flour
- 40 g Whey protein powder
- 15 g Psyllium powder
- 7 g Baking powder
- 5 g Baking soda
- 2 g Salt
- 160 g Applesauce
- 2 Egg whites
- 3 Ripe bananas, mashed
- 100 g 0.1% Buttermilk
- 50 g Hazelnuts
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- In a large mixing bowl, whisk together the brown rice flour, protein powder, psyllium powder, baking powder, baking soda and salt.
- Make a well in the center and add in applesauce, egg whites, mashed bananas, and buttermilk. Stir until just incorporated. Now stir in the hazelnuts.
- Spoon the batter into a parchment paper lined loaf pan. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 55 minutes or until a tester inserted in the center comes out clean. Remove the bread from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
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