Gluten-Free Banana Bread Baked in Rice Cooker
I’ve never owned a rice cooker before and never really wanted to until I found out you could bake a cake in one. Panasonic has a microcomputer Fuzzy Logic Rice Cooker with a cake setting. I was more than skeptical, but had to try it.
Sarah was given the rice cooker for review, but I asked to borrow it to try out the feature. I made a gluten-free banana bread and it turned out perfectly. I thought it would keep too much moisture in the bread (especially because I forgot about it and left it in the warmer for a couple of hours), but the bread was exactly the right texture and perfectly cooked.
I made the batter the same way I usually do. First, combine 2 cups gluten-free flour*, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg in a bowl and set aside.
Then mash 3 bananas and whisk together with 2 eggs, 1 cup of sugar, 1/2 cup of canola oil, and 1 teaspoon vanilla.
Mix the wet and dry ingredients until fully combined. Spray pan with coconut oil or canola oil spray.
Spoon the mixture into the pan and place pan in the rice cooker. Press the cake setting and then the start button.
It wasn’t finished after the cake setting timer went off at 40 minutes so I added 25 more minutes. Then I unintentionally left it in the cooling cycle. Even after leaving it in the cooling cycle, the bread was great. (See full recipe below)
I had never even made rice in a rice cooker before! I was so pleased by how the banana bread turned out that I asked Sarah if I could keep the rice cooker. Before she let me borrow (have) it, here’s what she made.
And you can also make rice in the rice cooker.
Before I tried the rice cooker, I was reviewing the Panasonic FlashXpress™ Toaster Oven with Double Infrared Heating. I wanted to review it because I haven’t had a toaster oven since I was a kid. The toaster oven is retro-looking and works really well. I’ve used it every day since receiving it. It cooks great and I love that I don’t have to turn on our big oven as much. Or turn on the stove to fry up a quesadilla. The one I made below was done by lightly spraying the outer tortilla sides with olive oil and putting cheese in the middle. Five minutes later, my boys had a delicious lunch.
Here’s the full recipe for my gluten-free banana bread.
Gluten-Free Banana Bread
2 cups gluten-free flour*
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons xantham gum
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 beaten eggs
1 ½ cups mashed bananas (3 large bananas)
1 cup sugar
½ cup canola oil
1 teaspoon vanilla
Combine flours and dry ingredients in a medium-size bowl. Whisk eggs in a large bowl and set aside. Mash bananas with a fork until slightly lumpy. Add to eggs and whisk with sugar, oil, and vanilla. Add dry ingredients to wet ingredients and mix with a rubber spatula until fully combined.
Spray rice pan with coconut or canola oil and pour batter into pan. Cook on the cake setting until the timer beeps. I added 25 more minutes. The bread is done when a knife inserted in the middle comes out clean. Let cool on a wire rack.
*Gluten-Free Flour mix – Combine 6 cups brown rice flour, 2 cups potato starch, 1 cup tapioca flour and store in an airtight container or buy a bag of gluten-free flour mix from Trader Joe’s.
Disclosure: I was not compensated for this post, but was given (in a roundabout way) a rice cooker for review purposes and also a toaster oven. All opinions (and the recipe) are my own.
I was reviewing the