Rice Flour Banana Bread (Wheat Free)

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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This is delicious! I used lemon peel because I didn't have lemon extract. Also, I baked it in an 8 x 4 loaf pan. Thanks so much.

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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.

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.

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.

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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Really delicious bread! I bake a lot of quick bread, and this may be the best gluten free recipe I have tried.

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I made this for some gluten free relatives (nieces and nephews) and the loved it. I did not use the coconut but used 1 and 1/2 cups bananas. I used the small loaf pans and it made three loaves. It was suprisingly moist since most rice flour breads tend to be a little dry. This one is a keeper. I will make for them again.

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AWESOME! my husband didn't even reognize the difference between this and my riginal bread recipe.

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We loved this even more than normal banana bread. Thanks so much

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OH MY GOODNESS!! This bread is fantastic! It's better than my traditional banana bread recipe. It's moist and doesn't taste "gluten-free". You'd never know the difference. I loooove the addition of lemon extract and coconut, they give it a tropical flavor. I baked this bread in a 9x5 pan for 50 minutes and it was perfect! Awesome recipe!

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My family was very surprised that this made with rice flour. We loved it.

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I served this bread at a dinner party to a guest who is wheat-sensitive. He loved it and so did the other ten guests. Surprisingly, it wasn't crumbly maybe because I used frozen bananas rather than fresh ones. Next time I'll try vanilla extract instead of the lemon which was a little bitter. Thanks for a real winner. It's always hard to find good gluten-free bread and cake recipes.

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we also loved it, the flavor is so good! instead of lemon extract, i used the zest of a half of a lemon. i tried to counteract the crumbliness by baking at 400 for about 40 minutes. it kind of worked. next time i would add more oil to try to get it less crumbly. this made a beeeaaautiful loaf and i was so pleased to see a gf recipe without one million types of flours and gums!

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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. :)

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