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Gluten-Free Banana Bread Baked in Rice Cooker

July 22nd, 2014 by Yvonne Condes

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.

rice-cooker

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.

gluten-free Banana-Bread-Rice-Cooker-Yvonne-Condes

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.

gluten-free-flour-photo-by-yvonne-condes

Then mash 3 bananas and whisk together with 2 eggs, 1 cup of sugar, 1/2 cup of canola oil, and 1 teaspoon vanilla.

BananaEggSugar

Mix the wet and dry ingredients until fully combined. Spray pan with coconut oil or canola oil spray.

Gluten-free-banana-bread-batter-rice-pan

Spoon the mixture into the pan and place pan in the rice cooker. Press the cake setting and then the start button.

Gluten-free-banana-bread-BatterInCooker

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)

gluten-free-banana-bread-rice-cooker

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.

Soup-Rice-Cooker-Sarah-Auerswald

And you can also make rice in the rice cooker.

Fuzzy-Logic-Rice-Cooker-Sarah-Auerswald

Before I tried the rice cooker, I was reviewing the Panasonic FlashXpress™ Toaster Oven with Double Infrared HeatingI 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.

Panasonic-Toaster-Oven-Quesadillas


Here’s the full recipe for my gluten-free banana bread.

Gluten-Free Banana Bread

Ingredients:

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.

Enjoy!

*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.

This recipe first appeared on YvonneInLA. 

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

 

Yvonne Condes (448 Posts)

Yvonne Condes is the Editor and Co-Founder of MomsLA.com. She is a Los Angeles Mom of 2, former newspaper reporter, and occasional marathoner. Also find her at her personal Latina blog YvonneInLA.com and @YvonneInLA and MomsLA.


2 comments

  1. Such an amazing article! Im going to have to try make this

  2. As simple and great recipe this is, I know im gonna make a mess! Yvonee can i just hire you =)

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