Wednesday, February 19, 2014

Natty's Pumpkin Banana Bread with a Gluten-free twist

Preheat oven to 350.

In blender, mix:
3 eggs
3/4 cup olive oil
1 15 oz. can (1 3/4 cup) pumpkin
1.5-2 bananas
1 cup agave nectar
5 T. orange juice
1 t. vanilla

Mix together, then add:
2 3/4 cups rice flour
1 1/2 t. salt
1 1/2 t. baking soda
1/2 t. nutmeg
1 heaping t. cinnamon

Optional, fold in:
1 cup semi-sweet chocolate chips

Pour into 2-3 oiled bread pans. Bake for 55 minutes or until done.

No comments:

Post a Comment