Things You'll Need:
- 2 ripe smashed bananas
- 3/4 cup Smart Balance margarine (NOT the light variety)
- 2/3 cup agave nectar (amber variety) or brown rice syrup
- 1/4 cup Egg Beaters (or similar 99% egg white product)
- the juice and grated rind of 1 lemon
- 1 tbsp vanilla
- 2 cups brown rice flour
- 1 tbsp baking powder
- 1/2 cup dried pineapple rings, cut into fourths
- 1/2 cup dried, pitted dates
- 2 tbsp poppy seeds
- 3/4 cup chopped nuts (any type) (optional)
- 2 tbsp brown rice flour
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Step 1
Preheat oven to 350 degrees F.
Spray a non-stick bundt or loaf pan with non-stick spray. If using a loaf pan, line the bottom with parchment. -
Step 2
CREAM WET INGREDIENTS. In a mixer, cream the margarine and agave nectar until well mixed and fluffy. It may have a tendency to separate if over mixed, but don't worry about it. Mix in the lemon juice, lemon rind, and bananas.
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Step 3
PREPARE THE DRY INGREDIENTS. In a separate bowl, sift together the brown rice flour and baking powder.
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Step 4
ADD DRY TO WET INGREDIENTS. Gradually mix in the flour mixture to the banana mixture, just until blended. Don't over mix.
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Step 5
ADD DRY FRUIT. Dump the pineapple, dates, and 2 tbsp of rice flour into a food processor, and pulse chop until you have small pieces. Do not over chop -- you don't want to end up with a paste. Add the chopped fruit, poppy seeds, and (optional) nuts to the batter and mix until well distributed. The batter should be thick.
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Step 6
BAKE. Pour the batter into the prepared bundt or loaf pan and bake on the center rack for 40 minutes. Insert a toothpick; if it comes out clean, it is done. If it's not done, bake in additional five minute increments until done.
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Step 7
COOL. Allow to cool in the pan for 10 minutes, and then turn it out on a rack to finish cooling. It can be sliced and eaten while still warm or cool. Enjoy.
Comments
Ladymarie said
on 10/24/2008 That's sounds great. I think I'll try it. Thanx
smilesatme1 said
on 9/2/2008 I love bananas raw or ripe! Thanks