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Banana Rice Bread Recipe

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Banana Rice Bread (Gluten Free)
Banana Rice Bread (Gluten Free) from www.bigoven.com

Description

This banana rice bread recipe is the perfect treat for anyone looking for a healthy, gluten-free alternative to traditional banana bread. Made with brown rice flour, ripe bananas, and a touch of honey, this bread is moist, tender, and packed with flavor. It’s perfect for breakfast, as a snack, or even as a dessert.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 50 minutes.

Ingredients

  • 2 cups brown rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

Equipment

  • Loaf pan
  • Mixing bowl
  • Whisk
  • Spatula

Method

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil.
  2. In a mixing bowl, whisk together the brown rice flour, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, mix together the mashed bananas, honey, melted coconut oil, eggs, and vanilla extract until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until well combined.
  5. Pour the batter into the greased loaf pan and smooth out the top with a spatula.
  6. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for about 10 minutes before removing it and letting it cool completely on a wire rack.
  8. Slice and serve!

Notes

This banana rice bread recipe can be made vegan by substituting the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and using maple syrup instead of honey.

Nutrition Info

This recipe makes about 12 servings. Each serving contains approximately:
  • Calories: 183
  • Carbohydrates: 29g
  • Fat: 6g
  • Protein: 3g
  • Sugar: 10g
  • Fiber: 2g

Recipe Tips

  • Make sure your bananas are ripe – the riper the better! They should be mostly brown with some yellow spots.
  • Don’t overmix the batter or your bread may become tough.
  • If your bread is browning too quickly on top, cover it with foil for the last 10-15 minutes of baking.
  • Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Enjoy your delicious and healthy banana rice bread!


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