Carrot, Banana and Ginger Bread (Gluten Free)

• 1 cup sunflower oil
• 5 eggs
• 1 ripe banana, finely chopped
• 23 cup turbinado sugar (raw, can sub brown sugar if turbinado unavailable)
• 23 cup shredded carrot, finely grated (1 medium-large carrot)
• 34 cup plus 3 tablespoons white rice flour (I finely ground jasmine rice in a spice mill)
• 12 cup cornmeal
• 2 teaspoons baking powder
• 18 teaspoon salt
• 1 tablespoon minced fresh ginger

1. Preheat oven to 350 degrees.
2. In a large mixing bowl or KitchenAid stand up mixer, combine oil, eggs, and banana, blending until smooth.
3. Add sugar and carrot; mix.
4. In a separate bowl, combine rice flour, cornmeal, baking powder, salt, and ginger.
5. Add flour-ginger mixture to egg mixture and stir just until combined.
6. Lightly grease two 8 x 4 x 2inch loaf pans or about 16 muffin cups.
7. For loaves, fill 2/3 of each pan with batter; for muffins, scoop about 1/3 cup batter into each cup.
8. Bake until an inserted toothpick comes out clean, 2530 minutes for muffins, 4045 minutes for loaves.

sunflower oil, eggs, banana, turbinado sugar, carrot, white rice, cornmeal, baking powder, salt, fresh ginger

Taken from www.food.com/recipe/carrot-banana-and-ginger-bread-gluten-free-437553 (may not work)