Gluten-Free Maiʻa Bread
Gluten-Free Maiʻa Bread
Rated 4 stars by 15 users
Category
Breakfast, Dessert
Servings
10
Prep Time
15 minutes
Cook Time
50 minutes
Bake moist banana bread with our ʻUlu Flour All-Purpose Baking Mix using this recipe developed by students at Kamehameha Schools Hawaiʻi Campus!
Kumu DJ High, Kamehameha Schools Hawaiʻi Campus
Ingredients
-
3 small maiʻa - ripe
- ⅓ cup melted, unsalted butter
-
1 tsp baking soda
-
1 ½ cups All Purpose ʻUlu Flour Baking Mix
- Pinch of salt
- ¾ cup granulated sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- Coconut oil
Directions
Preheat the oven to 350 ℉ and coat a loaf pan with coconut oil.
- In a mixing bowl, mash maiʻa until smooth and add baking soda.
- Stir in butter, mix and then add sugar, salt, eggs, and vanilla extract.
Mix in flour and stir until combined.
Pour into a baking pan and bake for 50 minutes to an hour, or until an inserted toothpick comes out clean.
- Cool completely before slicing.
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