Rice Flour Banana Bread Wheat Free
Indulge in the simple pleasure of this Rice Flour Banana Bread, a wheat-free twist on the classic favorite that’s perfect for those avoiding gluten. Made with tender rice flour and naturally sweetened with coconut sugar, this recipe highlights ripe bananas for a moist, flavorful loaf. Subtly spiced with a hint of cinnamon and enriched with almond milk and melted coconut oil, this banana bread is as comforting as it is wholesome. Customize it with mix-ins like chopped nuts, chocolate chips, or dried fruit to make it uniquely yours. Quick to prepare and baked to golden perfection, this delightfully moist banana bread is a crowd-pleaser for breakfast, snacks, or dessert! Perfect for gluten-free baking enthusiasts or anyone craving a healthier homemade treat.
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Recipe Information
Ingredients
- 2 cups Rice flour
- 3 medium Ripe bananas
- 0.75 cup Coconut sugar (or brown sugar)
- 2 Eggs
- 0.25 cup Unsweetened almond milk (or any milk alternative)
- 0.25 cup Coconut oil (melted) or neutral oil
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon (optional)
- 0.5 cup Chopped nuts, chocolate chips, or dried fruit (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with oil or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the eggs, coconut sugar, melted coconut oil, almond milk, and vanilla extract. Whisk until well combined.
In a medium bowl, sift together the rice flour, baking powder, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon until just combined. Do not overmix.
If desired, fold in the chopped nuts, chocolate chips, or dried fruit for extra texture and flavor.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing. Enjoy!
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2111 mg | 92% | |
| Total Carbohydrate | 530.3 g | 193% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 225.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 336 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
