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Banana Bread has always been one of my absolute favorite things! It is also really easy to put together and smells wonderful. I will probably be posting a couple different versions of banana bread since there are many combinations that work with flours and sugars etc.
This particular recipe was found online from the skinny twinkie site. I had a TON of bananas going ripe and needed to use them, so I looked through a ton of recipes to determine which was the best. I found this one and what really set it apart was that it has no sugar additives…only bananas and honey! Not only is it Gluten Free, its also Dairy Free. Hooray! Keep in mind that because this recipe is lower in sugar its not quite as sweet as your typical banana bread. Also, the original seemed to be lacking a bit with salt (only 1/4 teaspoon didnt taste salty enough to me.) I just recently updated this to reflect my salt revision. I use coconut oil in this instead of butter. If I used salted butter I probably wouldn’t need to increase the salt amount.
Here is the recipe:
Banana Bread (no sugar additives):
- 2½ cups Brown Rice Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
- 1½ teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon ground Nutmeg
- ½ cup chopped walnuts
- 2 Eggs, beaten
- 6 ripe Bananas, mashed
- ⅓ cup Raw Honey
- 1 teaspoon Vanilla Extract
- ½ cup melted Coconut Oil
- Preheat oven to 350 degrees and spray bread pan with coconut oil spray.
- Mix rice flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans together.
- In separate bowl, mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.
- Add banana mixture to dry mix.
- Pour batter into your bread pan.
- Bake for 50 minutes, or until a toothpick comes out clean.
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Is it super crumbly? Where’s the xanthan gum?! Looks yummy thou. Is it grainy? It just doesn’t seem like there is enuf liquid in there to keep it from having a grainy texture.
Hey Jill!
To answer your question it actually is very very moist. After the 3rd day it started to dry out and get a little crumbly but it could have been because I let it sit out over night. And no, definitely not grainy at all. I was surprised since I didnt use the fine brown rice flour. No xanthan gum needed!
Give it a chance and it may surprise you! (Even my mom who doesnt eat GF foods enjoyed it).
[...] Banana Bread I | Confessions of a Gluten Free Mom [...]
OMG looks delicious so trying this!!!!
What a BEAUTIFUL loaf of banana bread! Can you wrap up some and send it my way? : ) Super photography, too!
Making this asap thanks!
can you suggest a different flour to use if the brown rice left an after taste?
do you have to use coconut oil or is vegetable oil fine? where do you find coconut oil? Also, in your recipe you list walnuts, but in directions you say pecans!! ; ) I’m guessing you can use either!
I tried this today and it was nice! I used 1.5 cups of millet flour and 1 cup of brown rice flour, there was still a slight aftertaste, but maybe it was the baking powder??? Next time I might use a bit less….. Great texture/moistness though.
Recipe is delicious! I used Bob’ red Mill pancake mix an it is great! I love your blog!
This recipe is fantastic! I made it last night and was skeptical because I have a gluten free baking book that always uses a gluten free flour mix of potato starch etc. Once I saw how much it had risen and the way it sliced I was amazed! I sub’d in chocolate chunks for walnuts which is a nice treat to every slice. I can’t believe there’s no butter in it! In fact, neither can my butter and sugar loving partner! thanks!
This sounds delicious! Do you have nutrition facts for this? Would love to calculate my Weight Watchers points if I had the Fat, Carb, Protein, Fiber info. Thanks!
I’ve just gone gluten and dairy free and, desperate for something sweet, I gave this recipe a go.
The resulting banana bread was tasty and moist. I honestly wouldn’t have known this was GFDF if I hadn’t made it myself!
I just popped this in the oven..I took 1 cup out of the bread mixture and added it to 1/2 of good chocolate, that I melted, mixed it up, and then layered, one plain layer, then 1/4 cup of chocolate, and then did it again for two layers of each, then with a knife swirled it..I hope it tastes as good as it is looking..
PS..this made 2 loaves.
I’ve been looking for banana bread recipes using brown rice flour and stumbled across your site. The pictures are beautiful and have sold it to me: it’s your recipe that I will try! Lovely looking site, thank you
Made this receipe last evening and baked about 70 minutes and its just
fantastic! I use glass loaf pan. After sitting out for a day, it was even better tonight! Great receipe!
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Looks amazing! Can’t wait to try it! Do you think this could be made with Gluten Free All Purpose flower? The kind that contains the xanthan gum? It’s all I have on-hand right now. Thanks!
I would love to try this, but I am also egg-free. Any ideas on substitutions?
if you mix about a tablespoon of flax in a small cup, with water, judging the consistency until it is like an egg white, you can use that as a substitute for an egg, learnt that from my mom
This is amazing ! The taste and texture are great – I used canola oil instead of coconut oil and it came out perfect, many many thanks !
I made a half recipe for 12 muffins and they turned out great in 40 min. Subbed raisins for nuts (didn’t have any). They’re a little dense but one of the better GF recipes I’ve tried. I’ll be making this again!
This looks delicious! My son is very picky with the bread I have made, so I’m really excited to make this! But I have a question.. How would I make this for the bread machine? What setting? Etc? Thanks
What about substituting white rice flour or half white and half brown?
Did u try the white rice flour or half and half? I’m going to make one for my granddaughter.
my dad’s wife just linked me to this recipe this morning. i happened to have thought to myself earlier in the morning that i needed to make something out of my aging bananas. so as i write, this recipe is in my oven!! can’t wait to taste it. having to live GF is sometimes such a bummer — i feel like i miss out on so much good stuff. but seeing that you address all kinds of those yummy things here, i will be certainly be checking in.
I need to make this eggs free, can you PLEASE tell my what would be best to use?
These just came out the oven. Followed the recipe exactly , but added one cup of blueberries and made them into muffins as advised. DEEEEELICIOUS!!!!!!!!
This was the best banana bread I’ve ever made. Only change I made was I used spiced, creamed honey and it turned out amazing! Thanks for the recipe!
I love this recipe!!! I am making it this weekend. Check out my blog…I love using brown rice flour in my breads.
Thanks for sharing this banana bread recipe
Yum! Defiantly going to make this! How many calories are in each slice?
[...] adapted from this recipe [...]