How to make the best Gluten-Free Banana Bread with 100% rice

Absolutely Delicious! Even better than the Best wheat and sugar go-to recipe I have made all the 61 years of my life! No Lies! 

These are the Worlds BEST Gluten and Sugar-Free Banana bread/Muffins/Cupcakes! You will be making them every day - guaranteed!

But be warned, this is extremely filling and fattening and addictive because when you have one, you will have another and another and so it will go on...

And Extremely Nutritious to boot! No more sugar hitting your stomach like a brick. There are more than enough overripe sweet bananas to meet your sugar needs as rice is highly absorbent.

Great for breakfast, teatime, and for school or work lunchboxes. You are going to love these.

And the bonus? It's cheap to make using plain old regular rice.

Best served cool. Store refrigerated/frozen in a sealed bag. To serve, simply cut open and butter or eat it just as is for a breakfast treat on the run.

Makes: 46 cupcakes     Calories per cupcake: 85   

Calories if buttering both halves: 87        Total Calories in Recipe: 3,885                  

NOTES:

• Make sure your bananas are overripe as then they are at their sweetest best. If you're out of time just toss them into your freezer until you are ready to bake.
• If you don't have a scale, weigh your bananas in the store where you buy them - You will need 1.42 kg.
• Grind your rice ahead of time and take your time as you don't want to burn out your coffee/spice grinder.
• I've used the Ottimo cupcake maker - or - you may use their Pie maker to make these. You may also use an Ottme pie maker, or you may bake them in the oven at 180 C / 356 F

INGREDIENTS:

348 g rice, ground

10 ml salt

812 g bananas out of the skin, mashed (In skins 1.42 kg)

116 g coconut oil

5 eggs, large

10 ml bicarbonate of soda

25 ml apple cider vinegar

Nutmeg - three-quarters or a whole nutmeg, finely grated

METHOD:

1. In a coffee/spice grinder, grind your rice four times, then repeat the same process. Take your time. Do not allow your machine to burn out.
2. To a bowl, large enough to blend the above, weigh your pre-ground rice flour. Reset your scale, and add your salt.
3. Peel your bananas and weigh them on top of your ground rice. 
4. Mash your bananas well with your unclipped stick/immersion blender - you may use a potato masher.
5. Melt your coconut oil. Add your melted coconut oil, and continue mashing until all your coconut oil has been absorbed.
6. Add your baking soda and vinegar.
7. Crack in your eggs. 
8. Clip in your stick to your immersion blender or if you prefer, use an electric beater. 
9. Blend the mixture while incorporating air as you do so. Taste, and if you are salty, you may add an extra pinch or two of salt to taste.
10. Switch on your cupcake maker or preheat your oven to 180 C / 356 F - no need to grease. 
11. Fill each section two-thirds of the way and bake until done. The mixture should spring back when a finger is gently pressed to the top center of each cupcake and the mixture pulls slightly away from the walls of the pan.
12. Remove and allow cooling.

Serve and enjoy!

My own creation.

Nutritional values from happyforks.com