Rice Cooker Banana Bread Recipe 385

RICE COOKER BANANA BREAD RECIPE - (3.8/5)

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

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)

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.

BANANA BREAD (LIGHTER RECIPE)

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.