- 3 ripe bananas
- 1 cup (200 grams) sugar
- 1/2 cup (125 grams) butter
- 3 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 2 cups (250 grams) rice flour (or any gluten-free flour)
- 1/2 cup (60 grams) chopped pecans (optional) Chocolate chips are a good substitute!
In a food processor, blend bananas, sugar, butter, eggs and vanilla. Add remaining ingredients and process until smooth.
Pour into desired baking pans and bake at 350 degrees F (180 C) until firm – mini muffins [6 minutes], regular muffin tins [10-15 minutes], mini loaves [15 minutes], bread loaf [60 minutes]. Serves 12.
Dairy-free Variation: use margarine
Egg-free Variation: omit eggs and add 1 extra banana
Low-sugar Variation: omit sugar or add 1/4 cup (85 grams) honey or sugar substitute
Nut-free Variation: omit pecans if a nut allergy exists.