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    You are in: Home / Recipes / Rice Flour Banana Bread (Wheat Free) Recipe
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    Rice Flour Banana Bread (Wheat Free)

    Rice Flour Banana Bread (Wheat Free). Photo by reaumegirl

    1/1 Photo of Rice Flour Banana Bread (Wheat Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    fluffernutter's Note:

    I always seem to have rice flour on hand (for Vietnamese and Thai food), and am always looking for ways to use it up. This recipe is from the incomparable Beatrice Ojakangas' "Great Whole Grain Breads" (Simon & Schuster, 1984,1993). The recipe calls for small loaf pans, probably to reduce the baking time. Might be possible to use a large pan, but I haven't tried.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F.
    2. 2
      In a large bowl, beat the butter and sugar until creamy.
    3. 3
      Beat in eggs, one at a time.
    4. 4
      Stir in buttermilk and lemon extract and mix well.
    5. 5
      Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
    6. 6
      Stir in bananas and coconut and mix well.
    7. 7
      Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches).
    8. 8
      Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
    9. 9
      Cool in pans 2 minutes, then turn out and cool completely.

    Ratings & Reviews:

    • on July 17, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2012

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2012


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Rice Flour Banana Bread (Wheat Free)

    Serving Size: 1 (91 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 307.4
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 9.2 g
    Cholesterol 53.6 mg
    Sodium 294.3 mg
    Total Carbohydrate 43.3 g
    Dietary Fiber 3.2 g
    Sugars 16.3 g
    Protein 4.5 g

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