Gluten-free banana walnut bread

Sorry, I ate most of it before getting around to taking a picture like, two seconds ago.

 50-en bananas at the grocery store? Well, I know what to do with those! Modified from a recipe at HubPages.



Ingredients:

-1 cup rice flour
-1 cup buckwheat flour
-3 tsp baking powder
-1/2 tsp salt
-3/4 cup margarine or butter
-1 cup brown sugar
-3 bananas
-3 large eggs
-handful of walnuts (chopped)

Mix the first four ingredients together in a bowl and set aside. In a second bowl, combine the next three ingredients, and stir until they're as mixed together as you can make them (the bananas in mine refused to puree under the power of my fork, but I didn't mind so much). Briefly stir the eggs in to the wet mixture, then combine the wet and dry. Fold in the walnuts.

Fire up your rice cooker for a good two minutes before pouring the mixture into the bowl and closing the lid; again, just the simple "cook rice" function should do it!

Now, I tried to do half of this mixture in the toaster oven, using one of my nifty new tin loaf pans, but the toaster oven heats up hellishly fast, and thus I had a finished crust on top of a whole pan full of uncooked dough.

Looks good though, eh?

 Not to worry; I took the top off and added the uncooked dough to the stuff in the rice cooker (a little messy, but it worked!), then used a frying pan to fry up the underside of the already-baked top and had myself a little snack while I was waiting for the rice cooker. Mmm.

So sweet, just plain! I might try banana pancakes next...

 This recipe is very, very moist; I put it in for two "cook rice" cycles and let it sit on on the auto-warm for about fifteen more minutes afterwards just to make sure. But oh man, is it ever delicious, and filling, too! I've been eating this loaf for the last week, and I may just make another one next week.