Rice bread

Name: Rice bread
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Yield: 10
Cuisine: Sierra Leone
Ingredients: 400 g very ripe banana, peeled weight; 250 g fine white non-glutinous rice flour; 60 g sugar; 60 ml neutral oil including 5 ml for the tin; 120 ml drinking water, plus up to 30 ml if needed; ½ teaspoon ground nutmeg; A small pinch of salt

🍞 Dense banana and rice-flour loaf with nutmeg, no egg or milk, ten slices after cooling.

Ingredients

400 g very ripe banana, peeled weight
250 g fine white non-glutinous rice flour
60 g sugar
60 ml neutral oil including 5 ml for the tin
120 ml drinking water, plus up to 30 ml if needed
½ teaspoon ground nutmeg
A small pinch of salt

Preparation

Mash 400 g peeled banana finely. Mix sugar in, then gradually add rice flour, nutmeg and salt.

Reserve 5 ml from the 60 ml oil to grease a roughly 22 × 10 cm loaf tin. Mix remaining 55 ml oil and 120 ml water into batter. It must drop slowly; add up to 30 ml water only if needed.

Cover and rest thirty minutes in a cool place. Preheat the oven to 170 °C conventional during the end of the rest.

Pour into tin, smooth gently and bake about one hour. Cover loosely with foil if browning too fast.

Test centre with a skewer: no raw batter should remain. Loaf is dense and moist but set. Extend five to fifteen minutes if necessary.

Cool fifteen minutes in the tin, then at least fifteen on a rack before cutting ten slices. The stated hour of rest includes thirty minutes hydration and thirty cooling.