Rice Flour Banana Bread (Wheat Free) Recipe

Name: Rice Flour Banana Bread (Wheat Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350u00b0F.
2
In a large bowl, beat the butter and sugar until creamy.
3
Beat in eggs, one at a time.
4
Stir in buttermilk and lemon extract and mix well.
5
Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
6
Stir in bananas and coconut and mix well.
7
Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches).
8
Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
9
Cool in pans 2 minutes, then turn out and cool completely.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup softened butter, 2/3 cup sugar, 2 eggs, 3 tablespoons buttermilk, and more.

Yes, Rice Flour Banana Bread (Wheat Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Flour Banana Bread (Wheat Free)

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