Carrot, Banana And Ginger Bread (gluten Free)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup sunflower oil
• 5 eggs
• 1 ripe banana, finely chopped
• 2/3 cup turbinado sugar (raw, can sub brown sugar if turbinado unavailable)
• 2/3 cup shredded carrot, finely grated (1 medium-large carrot)
• 3/4 cup plus 3 tablespoons rice flour (i finely ground jasmine rice in a spice mill)
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 tablespoon minced fresh ginger

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large mixing bowl or kitchenaid stand up mixer, combine oil, eggs, and banana, blending until smooth. add sugar and carrot; mix.
• 3 in a separate bowl, combine rice flour, cornmeal, baking powder, salt, and ginger.
• 4 add flour-ginger mixture to egg mixture and stir just until combined.
• 5 lightly grease two 8 x 4 x 2–inch loaf pans or about 16 muffin cups.
• 6 for loaves, fill 2/3 of each pan with batter; for muffins, scoop about 1/3 cup batter into each cup.
• 7 bake until an inserted toothpick comes out clean, 25–30 minutes for muffins, 40–45 minutes for loaves.