Breakfast Baking (Season 6, Episode 13)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used for a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Preheat the oven to 350°F (175°C).

Grease a loaf pan with butter or oil.

Mash ripe bananas in a large bowl until smooth.

Mix in cooked rice until well combined.

Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.

Add the dry ingredients to the banana-rice mixture and stir until just combined.

In another bowl, whisk together eggs, sugar, vanilla extract, and coconut milk.

Pour the wet mixture into the banana-rice mixture and fold gently until incorporated.

Add chopped nuts and raisins, mixing until evenly distributed.

Pour the batter into the prepared loaf pan.

Bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cooking Techniques

Spice Level:

Allergens