Rice Flour Banana Bread (Wheat Free)
Description
If you ever find yourself with an abundance of rice flour—perhaps leftover from a delightful Vietnamese or Thai culinary adventure—this Rice Flour Banana Bread is a perfect solution. Adapted from the cherished cookbook “Great Whole Grain Breads” by Beatrice Ojakangas, this recipe results in a moist and flavorful bread that showcases the delightful sweetness of ripe bananas and the tropical essence of coconut. While the recipe traditionally calls for small loaf pans, feel free to experiment with larger pans, though baking times may need adjustment. This delicious quick bread is not only a delightful treat but also caters to those seeking wheat-free options, making it a versatile addition to any recipe collection.
Nutritional Information
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | 307.4 |
| Total Fat | 13.6 g |
| Saturated Fat | 9.3 g |
| Cholesterol | 53.6 mg |
| Sodium | 294.4 mg |
| Total Carbohydrates | 43.4 g |
| Dietary Fiber | 3.2 g |
| Sugars | 16.3 g |
| Protein | 4.5 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/3 cup | Butter |
| 2/3 cup | Sugar |
| 2 | Eggs |
| 3/4 cup | Buttermilk |
| 1 | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1 | Banana (mashed) |
| 1 cup | Shredded coconut |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step ensures that your bread bakes evenly and rises beautifully.
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Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until the mixture is creamy and light in color. This usually takes about 2 to 3 minutes, and the key here is to incorporate air into the mixture for a lighter texture.
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Incorporate Eggs: Add the eggs one at a time, beating well after each addition. This gradual incorporation helps to emulsify the mixture, resulting in a smooth batter.
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Mix in Buttermilk: Stir in the buttermilk and lemon extract, ensuring everything is well combined. The acidity of the buttermilk adds a delightful tang and moisture to the bread.
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Combine Dry Ingredients: In a separate bowl, whisk together the rice flour, baking powder, baking soda, and salt. This step is crucial as it ensures even distribution of the leavening agents throughout the flour.
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Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine as they will resolve during baking.
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Add Bananas and Coconut: Fold in the mashed bananas and shredded coconut, which will add natural sweetness and texture to your bread. Ensure they are evenly distributed throughout the batter.
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Prepare Loaf Pans: Spoon the batter into two greased mini loaf pans (approximately 5 1/2 by 3 inches), filling each about three-quarters full to allow room for rising.
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Bake: Place the loaf pans in the preheated oven and bake for 50 to 55 minutes, or until a wooden pick or toothpick inserted into the center of the bread comes out clean. The baking time may vary slightly depending on your oven and the size of the pans used.
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Cool the Bread: Once baked, remove the pans from the oven and let them cool in the pans for about 2 minutes. This brief cooling period helps to firm up the edges before turning them out.
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Turn Out and Serve: Carefully turn the loaves out onto a wire rack to cool completely. This final cooling step is essential for achieving the right texture before slicing.
Enjoyment
This Rice Flour Banana Bread is perfect as a breakfast treat, a snack, or even as a dessert option, and it can be served plain or toasted with a pat of butter. Its lovely texture and flavor profile make it an excellent choice for both special occasions and everyday enjoyment. Plus, with its delightful balance of sweetness and a hint of coconut, it’s bound to be a hit among family and friends. Enjoy your baking adventure with this wonderful recipe, and revel in the joy of sharing your delicious creation!
