Rice Cooker Banana Bread Recipe 385

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RICE COOKER BANANA BREAD RECIPE - (3.8/5)



Rice Cooker Banana Bread Recipe - (3.8/5) image

Provided by á-46045

Number Of Ingredients 9

3 bananas, soft brown ones
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt

Steps:

  • Put bananas, butter and sugar in a mixer and mix until smooth. Add in eggs and vanilla and mix. Sift together dry ingredients then slowly mix with wet mixture. Grease the inside of a rice cooker with butter, add batter and start. Cooking time depends on brand of rice cooker but it should bake around 90 minutes. For some rice cookers will be about two cycles. When banana bread has completed cooking, let cool in rice cooker and then turn out onto a plate and serve.

RICE COOKER BANANA BREAD



Rice Cooker Banana Bread image

Banana bread is a favorite everywhere apparently! So if you have some old ripe banana's and a rice cooker you are on your way to a great treat. This recipe was adapted from one I saw in Japan. Asian banana's are much sweeter and smaller than the commercial ones found in North America or Europe so the sugar has been turned down in this recipe. If you like yours a bit sweeter substitute brown sugar for white sugar. Your banana's need to be very soft to touch, with black skins or very spotted to make this taste the best. If you do not have access to baking soda you may omit or substitute with 1/2 teaspoon more baking powder. Powdered milk is ok for this recipe if fresh milk is not available.

Provided by circle3

Categories     Breads

Time 1h40m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 13

1 1/2 cups flour (white or whole wheat works ok)
1/2 cup sugar (white or brown)
2 teaspoons double-acting baking powder (non aluminum if possible)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups bananas (5 small asian or ladyfinger banana's or 2 big ones, mash them inside a freezer bag to keep your mess)
1 large egg
1/2 teaspoon vanilla
1/4 cup milk
1/3 cup sunflower oil (any oil will work)
1/2 cup walnuts (chopped) (optional)
1/8 cup powdered sugar (optional)

Steps:

  • Combine dry ingredients (except powdered sugar) and mix well.
  • Add the wet materials from recipe on top of the dry mixture and mix until lumpy smooth.
  • Add nuts to mixture if desired and stir to distribute through batter.
  • Lightly oil or spray inside of cooker bowl with oil.
  • Pour batter into cooker bowl.
  • Set cooker for slow (if yours allow this) and press start.
  • Cooker will normally shut off after a few minutes, just wait about 5 minutes an restart it.
  • Cook for about 90 minutes or 2 normal rice cycles ( your time may vary).
  • Check bread after 60 minutes for status.
  • Bread is finished when tooth pick comes out clean from center and mid center of bread.
  • Take pan out of cooker and let cool for 20 minutes.
  • Put plate over top of cooker bowl and invert quickly to transfer cake to plate.
  • Dust top of bread with powdered sugar when cooled to finish the bread.
  • Serve slightly warm or cold.

BANANA RICE BREAD (LIBERIA)



Banana Rice Bread (Liberia) image

From: "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson.

Provided by Engrossed

Categories     Quick Breads

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 9

1 1/2 cups rice flour or 1 1/2 cups cream of rice
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup currants or 1/4 cup raisins
2 eggs
3/4 cup milk
2 ripe bananas, mashed
1/2 cup vegetable oil

Steps:

  • Preheat oven to 325. Grease a 9-inch loaf or round cake pan.
  • Mix rice flour, sugar, baking powder, salt and raisins in a large bowl.
  • Whisk together eggs, milk, mashed bananas, and oil in a separate bowl.
  • Add wet ingredients to dry ingredients, mixing batter thoroughly.
  • Pour batter into prepared pan.
  • Bake for 50 minutes, or until a knife inserted in the center comes out clean.
  • Cool in pan 5 minutes, before turning out on rack to finish cooling.

Nutrition Facts : Calories 325.9, Fat 16.2, SaturatedFat 2.8, Cholesterol 56.1, Sodium 310.9, Carbohydrate 41.6, Fiber 1.8, Sugar 13, Protein 4.6

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