Banana Rice Bread Recipe
Ingredients
| Rice flour/Null | 2 Cup (32 tbs) (NULL) | |
| Salt/Null | 1⁄2 Teaspoon (NULL) | |
| Baking powder/Null | 2 Tablespoon (NULL) | |
| Baking soda/Null | 1⁄2 Teaspoon (NULL) | |
| Honey/Null | 1⁄3 Cup (5.33 tbs) (NULL) | |
| Vegetable oil/Null | 1⁄2 Cup (8 tbs) (NULL) | |
| Eggs/Null | 3 , separated (NULL) | |
| Buttermilk/Null | 1 Cup (16 tbs) (NULL) | |
| Banana/Null | 1 Cup (16 tbs), mashed (2 to 3) |
Nutrition Facts
Serving size: Complete recipe
Calories 2905 Calories from Fat 1164
% Daily Value*
Total Fat 132 g202.5%
Saturated Fat 20.4 g101.8%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 4237.1 mg176.5%
Total Carbohydrates 393 g130.9%
Dietary Fiber 13.3 g53.2%
Sugars 111.2 g
Protein 49 g97.1%
Vitamin A 17.5% Vitamin C 33.5%
Calcium 233.6% Iron 45.5%
*Based on a 2000 Calorie diet
Directions
2. Sift the rice flour, salt, baking powder, and baking soda together. Beat together the honey, oil, and egg yolks and stir the flour mixture alternately with the buttermilk into the oil mixture.
3. Stir in the banana. Beat the egg whites until stiff but not dry and fold into the batter. Pour into an oiled 9 by 5 by 3 inch loaf pan and bake for 50 minutes. Cool on a wire rack.
Chef
