8 Reviews of Rice Flour Banana Bread (Wheat Free)

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!

From: Chef #326543

On Aug 3, 2007

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

From: Ladyli

On Jun 12, 2007

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.

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 #1307216

On Jun 26, 2009

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

From: deb4178

On Jul 29, 2009

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.

From: Wild Thyme Flour

On Jun 20, 2009

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