Baking

Sierra Leonean Rice Bread

Name: Sierra Leonean Rice Bread
Total time: 1h 30m
Yield: 8 servings
Cuisine: Sierra Leone
Ingredients: 400g rice flour; 2 ripe bananas, mashed; 150g sugar; 120 ml palm or vegetable oil; 250 ml coconut milk; 1 tsp baking powder; 1/2 tsp nutmeg; 1/2 tsp salt; Banana leaves or parchment

Dense, sweet Krio quick-bread made with rice flour, ripe banana and nutmeg — sold wrapped in banana leaf.

1h 30m 8 servings Medium

Ingredients

• 400g rice flour
• 2 ripe bananas, mashed
• 150g sugar
• 120 ml palm or vegetable oil
• 250 ml coconut milk
• 1 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp salt
• Banana leaves or parchment

Method

Step 1 of 520%

Preheat oven to 180°C; line a loaf tin with banana leaf or parchment.

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1
Preheat oven to 180°C; line a loaf tin with banana leaf or parchment.
2
Whisk rice flour, sugar, baking powder, nutmeg and salt.
3
Stir in banana, oil and coconut milk to a thick batter.
4
Pour into tin; bake 55-65 min until firm and golden.
5
Cool fully before slicing thick.