Rice Cooker Banana Bread — Yes, you read that right. Most, if not almost all household kitchens in Europe and North America are equipped with ovens. In Asia, however, that is not the case. Having an oven in your home in Asia is a luxury item.

4 overripe bananas were desperately asking me not to throw them away today. I thought to myself, “Why not try baking in the cooker?” When I bought my rice cooker I remember seeing that you could bake cakes inside although I needed to see it to believe it. Let’s just say it’s the best banana bread I’ve ever made. It’s sugar free, gluten free and deliciously moist. The recipe is below. I use the 5000 series.

Enjoy your first day of Fall baking a naturally sweet treat.

Peace ☮️ Love ❤️ Coconut 🥥

Eliza Anne

Ingredients

4 overripe bananas, peeled
2 flax eggs (or 2 eggs)
60 ml cashew milk (or any milk)
120 ml coconut oil (or light olive oil)
Pinch of sea salt
1 tsp ground cinnamon
3 tbs coconut yoghurt (or Greek yoghurt)
2 tsp bicarbonate of soda
50g rolled oats (plus extra for sprinkling)
230g oat flour

Instructions

1. Mash and mix: Mash the very ripe bananas in a large bowl. Add the eggs, olive oil, and milk, then whisk well.

2. Add dry ingredients: Stir in the salt, cinnamon, baking powder, baking soda, rolled oats, and oat flour. Mix until just combined.

3. Prep the cooker: Spray your rice cooker bowl thoroughly with oil. Pour in the batter and sprinkle extra rolled oats on top.

4. Cook: Place the bowl in the rice cooker and run it for one normal cooking cycle. (standard rice function,30min).

5. Rest and test: When the cycle finishes, let the banana bread rest inside the rice cooker for 10 minutes. Check with a skewer; if it needs a little more time, run a short extra cycle.