Memphis Banana Bread

Banana bread is a classic in anyone’s book. This slow-cooked gluten-free recipe uses rice flour and flaxseed meal to help the dough bind together, while the applesauce adds moisture to the bread and means it can be stored for a longer period without going stale.

Prep time: 15 minutes | Cooking time: 4½ hours | Servings: 12

Image: ljguitar/flickr.com

Ingredients

  • 2½ cups (250g) rice flour
  • 3 eggs, beaten
  • 3 medium-size bananas, mashed
  • ¾ cup (185ml) applesauce
  • 1 cup (100g) flaxseed meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (125ml) coconut oil
  • 1 teaspoon vanilla extract

Directions

  1. In a bowl, mix your rice flour, flaxseed meal, baking powder, baking soda and salt.
  2. In a separate bowl, combine your eggs, bananas, applesauce, coconut oil and vanilla and give it a good mix.
  3. Pour your wet ingredients (from step 2) over the dry ones (from step 1) and mix quickly, until they have combined together.
  4. Brush your crockpot with coconut oil and pour your batter into the pot.
  5. Cook the batter on ‘high’ for 4½ hours.
  6. Allow your bread to cool completely before slicing and serving.

Calories: 298 | Fat: 13.7g | Protein: 5.4g | Carbohydrates: 37.8g | Fiber: 4.3g | Sugar: 5.4g

(per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-free… 101 Crockpots!, which is available below!

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