Rice Flour Banana Bread (Wheat Free)
photo by cat_ashwood
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 1⁄3 cup softened butter
- 2⁄3 cup sugar
- 2 eggs
- 3 tablespoons buttermilk
- 1 teaspoon lemon extract
- 2 cups brown rice flour or 2 cups rice flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup mashed ripe banana
- 1 cup toasted coconut
directions
- Preheat the oven to 350°F.
- In a large bowl, beat the butter and sugar until creamy.
- Beat in eggs, one at a time.
- Stir in buttermilk and lemon extract and mix well.
- Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
- Stir in bananas and coconut and mix well.
- Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches).
- Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
- Cool in pans 2 minutes, then turn out and cool completely.
Reviews
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Excellent, simple recipe, and every bit as good as traditional wheat flour loaf breads. Unlike some gluten free recipes, this one has the same texture everyone's familiar with. It's basically non-discernable; your guests won't even know the difference. <br/><br/>Coconut lends a tropical flavor, and adds a level of complexity not found in the usual ho-hum recipes. I'm thinking about adding a little crushed pineaple next time - well drained, of course.<br/><br/>All too often, gluten free recipes require tons of specialty ingredients; this one doesn't. I made due with what I had. I adapted the recipe by adding 1/3 cup chopped walnuts, and made 2 substitutions: vanilla extract instead of lemon extract, and greek-style yogurt mixed with a couple tablespoons of water instead of buttermilk. <br/><br/>Don't underestimate the importance of baking the batter in 2 pans. If you don't, the end product will be considerably more dense.
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This is excellent!<br/>My only complaint is that the banana flavor was weaker than some banana breads, but I think it's because I left out the lemon extract and coconut. I used frozen bananas and the texture was fine. I also added dark chocolate chips, which worked very very well. Next time, I'll add extra banana chunks as well, and maybe a little psyllium fiber for moisture. And there WILL be a next time.
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Delicious! I made this tonight for my two kids that are gluten free. I had to alter it a little according to what I had in the cupboard. I omitted the coconut since I didn't have any, used butter flavoring instead of lemon extract, added an extra overly ripe banana and used a round cake pan instead of a bread pan. My family loved it!
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I made this today. I did not have mini loaf tins so I made muffins instead. I followed the recipe and I even had a bit more banana than 1 cup. However I was disappointed at how dry they turned out. I added some Nutella to the batter for the second batch but still dry. I am not sure why because others said they were moist. But too try dry for me. I have not used rice flour before and a little afraid to use again.
see 14 more reviews
Tweaks
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Great recipe! I used six bananas and made half without sugar (for my son who is avoiding sugar) and half with sugar (1/3 cup brown sugar, 1/3 cup white sugar), added 1 teaspoon vanilla, 1 teaspoon cinnamon, 1 teaspoon orange rind (omitting lemon extract) and an extra 2/3 cup coconut (I used sweetened) and left out the buttermilk due to the added moisture of the bananas. I made into cupcakes, baking about 20 minutes at 350. They came out perfect!
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Excellent, simple recipe, and every bit as good as traditional wheat flour loaf breads. Unlike some gluten free recipes, this one has the same texture everyone's familiar with. It's basically non-discernable; your guests won't even know the difference. <br/><br/>Coconut lends a tropical flavor, and adds a level of complexity not found in the usual ho-hum recipes. I'm thinking about adding a little crushed pineaple next time - well drained, of course.<br/><br/>All too often, gluten free recipes require tons of specialty ingredients; this one doesn't. I made due with what I had. I adapted the recipe by adding 1/3 cup chopped walnuts, and made 2 substitutions: vanilla extract instead of lemon extract, and greek-style yogurt mixed with a couple tablespoons of water instead of buttermilk. <br/><br/>Don't underestimate the importance of baking the batter in 2 pans. If you don't, the end product will be considerably more dense.
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I made little muffins out of these (but can't remember how long they took to bake--sorry). They were light and tasty. I substituted plain lowfat yogurt for the buttermilk and didn't have lemon extract, so I just used a couple teaspoons of lemon juice. I really liked the addition of the coconut (though I burned a batch trying to toast it. :)) Thanks for posting! LATER: I made this again yesterday as a loaf. I 1 1/2ed the recipe to fit a 9x5 pan and it fit perfectly. the taste was amazing, but for some reason it turned out a little more crumbly this time. I think I baked it for 60 minutes... not too much longer than the mini loaf pan! Thanks again.. my husband is requesting that I make this again soon. :)
RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.