The magic ingredient in this scrumptious (and nutritious!) banana bread is the incredible Japanese brown rice flour. I absolutely adore baking with brown rice flour and was first introduced to it in a Japanese inaka Japanese supermarket.
Not only is it entirely gluten-free, but also high in protein, fiber, magnesium, B vitamins and my favorite: manganese – an important mineral that helps our bodies digest fat! Given all those reasons, back in my days in Japan, this recipe was my go-to cake-craving alternative — and I justified eating it throughout the day.
Here is how to make it, if you — like me — are in a constant search of #guiltfreebaking ideas!
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