2015-07-15 news

Banana Bread with Rice Dream Original with Calcium

The moist, almost gooey texture of this "bread" comes from the use of very ripe bananas. Perfect for breakfast or a tea time snack, one could say it is a cross between a cake and a muffin. It’s   very simple to prepare, easy to carry, and a great way to use overripe bananas! A hit for young and old.

For 12 servings:

Preparation: 20 minutes

Rest time: 10 min

Cooking time: 30 min

Easy

 

125 ml Rice Dream® Original Calcium

1 tbs apple cider vinegar

2 eggs

220 g flour (50% wheat flour, 50% spelt flour)

2 ts baking powder

1 ts baking soda

1 pinch salt

½ tsp ground cinnamon

2 tbs pecans, chopped

125 g rice syrup

125 g vegetable margarine

1 or 2 ripe bananas, mashed

grated zest of 1 lemon

juice of 1/2 lemon

1 ts oil

 

1. Preheat the oven to 175 ° C. Mix the rice drink with the apple cider vinegar. Set aside for 10 minutes. In a small bowl, beat the eggs with the rice drink mixture and set aside. Combine the flour, baking powder, baking soda, salt and cinnamon in a bowl of a food processor. Add the rice syrup and the margarine and mix at low speed, then slowly add the egg mixture. Continue to let the food processor run at medium speed for 1 ½ minutes.
2. Add the bananas with the lemon zest and lemon juice. Let the food processor run for 30 seconds.
3. Butter the walls and the bottom of a rectangular baking pan (29 cm x 19 cm x 4 cm) and fill with the dough. Bake 30 to 35 minutes in the oven. Insert the tip of a knife in the middle of the banana bread. When the tip comes out clean, the banana bread is cooked. Let cool on a wire rack. Cut the banana bread into squares.

 

Delicious with peanut butter.

 

Substitution:

Replace Rice Dream® Original Calcium with Oat Dream®.