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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (83g) Recipe makes 10 servings The following items or measurements are not included below: 1 cup coconut |
||
| Calories 307 | ||
| Calories from Fat 122 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 283mg | 11% | |
| Potassium 213mg | 6% | |
| Total Carbohydrate 43.4g | 14% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 16.4g | ||
| Protein 4.5g | 9% | |
Rice Flour Banana Bread (wheat Free)
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 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
1
Preheat the oven to 350 degrees.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.
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Featured Reviews for This Recipe
From: HoneyBcakegirl
On Sep 22, 2008
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!
From: Chef #326543
On Aug 3, 2007
My family was very surprised that this made with rice flour. We loved it.
From: Al Al
On Jan 20, 2007
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.
From: brithebaker
On Apr 22, 2007
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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