Tropical Rice Flour Banana Bread
This delightful Tropical Rice Flour Banana Bread is a unique take on the classic banana bread, incorporating the nutty flavor of brown rice flour and the tropical sweetness of toasted coconut. Perfect for breakfast, as a snack, or a delightful dessert, this loaf is naturally wheat-free, making it suitable for those with dietary restrictions. The combination of ripe bananas and a hint of lemon extract not only enhances the flavor but also adds a charming aroma to your kitchen. Simple to prepare and baked in mini loaf pans, this bread is a great way to use up overripe bananas while satisfying your craving for a moist and delicious treat. Enjoy it fresh or toasted with a pat of butter for an irresistible experience.
N/A
Servings
185
Calories
11
Ingredients
Ingredients
Softened butter
1/3 cup (soften at room temperature)
Sugar
2/3 cup
Eggs
2 (large)
Buttermilk
3 tablespoons
Lemon extract
1 teaspoon
Brown rice flour or rice flour
2 cups (use whichever is available)
Baking powder
1 teaspoon
Baking soda
1/2 teaspoon
Salt
1/2 teaspoon
Mashed ripe banana
1 cup (approximately 2-3 ripe bananas)
Toasted coconut
1 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or whisk until the mixture is light and fluffy.
3
Add the eggs to the butter mixture, one at a time, ensuring each egg is well incorporated before adding the next.
4
Gently mix in the buttermilk and lemon extract until combined.
5
In a separate bowl, whisk together the rice flour, baking powder, baking soda, and salt to create a dry mix.
6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
7
Fold in the mashed ripe bananas and toasted coconut, ensuring they are evenly distributed throughout the batter.
8
Lightly grease two mini loaf pans (5-1/2 inches by 3 inches) with butter or non-stick spray.
9
Evenly distribute the batter between the two loaf pans, smoothing the top with a spatula.
10
Bake in the preheated oven for 50 to 55 minutes, or until a wooden pick inserted into the center of each loaf comes out clean.
11
Allow the breads to cool in the pans for 2 minutes before carefully turning them out onto a wire rack to cool completely.
Nutrition Information
8.5g
Fat
24.5g
Carbs
1.9g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Rice Flour Banana Bread?
It is a wheat-free banana bread made with rice flour, toasted coconut, and a hint of lemon extract.
Is this banana bread gluten-free?
The recipe is naturally wheat-free as it uses brown rice flour or rice flour.
What type of rice flour should I use?
You can use either brown rice flour or regular rice flour for this recipe.
How many bananas do I need?
You will need approximately 2 to 3 ripe bananas to yield 1 cup of mashed banana.
What is the secret ingredient for the tropical flavor?
The tropical flavor comes from the combination of toasted coconut and lemon extract.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long does it take to bake?
The loaves should bake for 50 to 55 minutes.
What size loaf pans are needed?
This recipe requires two mini loaf pans, specifically 5-1/2 inches by 3 inches.
How many calories are in a serving?
Each serving contains approximately 185 calories.
How much fat is in this banana bread?
There are 8.5 grams of fat per serving.
What are the carbohydrate and protein counts?
There are 24.5 grams of carbohydrates and 1.9 grams of protein per serving.
Can I use a hand mixer for this recipe?
Yes, a hand mixer or a whisk can be used to cream the butter and sugar.
How do I test if the bread is done?
Insert a wooden pick into the center of the loaf; it should come out clean when the bread is finished baking.
What kind of coconut should I use?
The recipe calls for 1 cup of toasted coconut.
How long should the bread cool in the pan?
Allow the breads to cool in the pans for 2 minutes before turning them out onto a wire rack.
What is the role of buttermilk in this recipe?
Buttermilk adds moisture and reacts with the baking soda to help the bread rise.
Do I need to grease the loaf pans?
Yes, lightly grease the pans with butter or a non-stick spray before adding the batter.
Should I use large or medium eggs?
The recipe specifies using 2 large eggs.
How much sugar is in the recipe?
The recipe uses 2/3 cup of sugar.
Can I use lemon juice instead of lemon extract?
The recipe calls for 1 teaspoon of lemon extract specifically for its concentrated flavor and aroma.
Is there fiber in this bread?
Yes, each serving provides approximately 1 gram of fiber.
How should the butter be prepared?
The butter should be softened at room temperature before mixing.
Can I serve this bread toasted?
Yes, it is delicious served fresh or toasted with a pat of butter.
Is this a quick bread recipe?
Yes, it is categorized as a quick bread and does not require yeast.
Should I mix the dry and wet ingredients separately?
Yes, whisk the rice flour, baking powder, baking soda, and salt in a separate bowl before adding to the wet mix.
When should I add the coconut and bananas?
Fold them in at the end, after the wet and dry ingredients are just combined.
Why shouldn't I over-mix the batter?
Over-mixing can result in a tougher texture; mix until just combined.
How many ingredients are in this recipe?
There are 11 total ingredients in this Tropical Rice Flour Banana Bread recipe.
Is this recipe good for overripe bananas?
Yes, it is a great way to use up overripe bananas for extra sweetness and moisture.
What tags describe this recipe?
Tags include quick bread, banana bread, wheat-free, rice flour, toasted coconut, breakfast, snack, and dessert.