On a constant search for healthy breakfast options for my breakfast-averse kids, I tinkered with a couple of recipes to come up with this really delicious, moist breakfast cake. Except for a slight denseness you would never notice the ingredient substitutions. Brown rice flour, tapioca starch and xantham gum can be found in almost any health food store. If you are dealing with a severe gluten allergy, you will to get gluten free baking soda as well.
Make sure not to over mix this batter, or you will end up with a blueberry banana brick.
Blueberry Banana Loaf
I cup brown rice flour
1 cup tapioca starch
1 tsp baking soda
1/2 tsp xantham gum
1/8 tsp salt
1 stick unsalted butter
1 cup sugar
3 tsp egg replacer mixed well with 4 Tbsp warm water OR 2 eggs
3 very ripe bananas, mashed
Preheat the oven to 350 degrees F.
Grease and flour a 9 x 5 inch loaf pan.
In a medium bowl, combine rice flour, tapioca starch, baking soda and salt. Set side.
Cream butter until pale yellow.
Gradually add sugar, beating until light and fluffy.
Beat in egg replacer or eggs (if eggs, one at a time) and bananas.
Add flour mixture stirring just until incorporated.
Carefully fold in blueberries.
Spoon batter into prepared pan (batter will be very thick, and somewhat grainy.)
Bake for an hour, or until a tester inserted in the center comes out basically clean.