25+ Easy Gluten Free Rice Flour Banana Bread Recipes for Everyone

Banana bread is a beloved classic, cherished for its comforting flavors and moist texture.

However, for those following a gluten-free diet, finding a recipe that meets dietary needs without sacrificing taste can be a challenge.

Enter rice flour—an excellent gluten-free alternative that adds a delightful lightness to baked goods.

This article presents 25+ gluten-free rice flour banana bread recipes that cater to all taste buds, from the traditionalists to those seeking adventurous flavors.

Each recipe showcases the versatility of rice flour while elevating the humble banana bread with unique ingredients like nuts, fruits, spices, and sweeteners.

Whether you’re a seasoned baker or just starting, these recipes will inspire you to embrace the delicious world of gluten-free baking.

25+ Easy Gluten Free Rice Flour Banana Bread Recipes for Everyone

Incorporating rice flour into your banana bread recipes opens up a realm of possibilities for gluten-free baking.

The variety of flavors and textures you can achieve, from classic to exotic, makes it easy to find a favorite among the 25+ recipes presented here.

Whether you prefer a simple banana loaf or one enriched with fruits and spices, these recipes prove that gluten-free does not mean flavor-free.

As you embark on your gluten-free baking journey, don’t hesitate to experiment with your own twists on these recipes.

We hope these banana bread recipes inspire you to create delicious treats that can be enjoyed by everyone, regardless of dietary restrictions!

Gluten-Free Rice Flour Banana Bread with Walnuts

This gluten-free banana bread recipe incorporates rice flour and chopped walnuts, adding a delightful crunch and nuttiness to the sweet, moist banana base. Perfect for breakfast or as a snack, this bread is easy to make and freezes well, so you can enjoy it any time.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup almond flour
• 1/2 cup sugar (or maple syrup)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas, sugar, oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the rice flour, almond flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free rice flour banana bread with walnuts is a fantastic option for those seeking a delicious, gluten-free treat. The combination of rice flour and almond flour provides a unique texture that complements the natural sweetness of ripe bananas. Whether you serve it warm with a pat of butter or as a quick breakfast on the go, this banana bread is sure to satisfy your cravings. Plus, it freezes beautifully, so you can whip up a batch and have it on hand whenever you need a sweet snack.

Chocolate Chip Gluten-Free Rice Flour Banana Bread

Indulge in the rich, decadent flavors of chocolate with this gluten-free banana bread recipe featuring rice flour and chocolate chips. Perfect for dessert or a sweet breakfast, this bread is simple to prepare and delivers a delightful chocolatey twist to the classic banana bread.

Ingredients:

• 4 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup cocoa powder
• 1/2 cup sugar (or honey)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips (dairy-free if needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, sugar, melted coconut oil, eggs, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the rice flour, cocoa powder, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip gluten-free rice flour banana bread is a delightful treat for chocolate lovers and those avoiding gluten alike. The addition of cocoa powder and chocolate chips elevates the classic banana flavor, making it an irresistible dessert or snack. Enjoy it warm or at room temperature, and consider sharing it with friends and family—they may never guess it’s gluten-free! The recipe is also versatile; try adding nuts or other mix-ins to customize it to your taste.

Cinnamon Swirl Gluten-Free Rice Flour Banana Bread

Bring warmth and comfort to your kitchen with this cinnamon swirl gluten-free banana bread recipe. The delightful combination of sweet bananas, aromatic cinnamon, and rice flour creates a moist, flavorful loaf that is perfect for any occasion, from breakfast to dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup brown sugar
• 1/4 cup melted butter or coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon (divided)
• 1/4 cup sugar for the swirl (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the mashed bananas, brown sugar, melted butter (or oil), eggs, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the rice flour, baking soda, baking powder, salt, and 1 teaspoon of cinnamon.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. In a small bowl, mix the remaining cinnamon with the sugar to create the swirl mixture.
6. Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture on top. Pour the remaining batter over it and finish with the rest of the cinnamon-sugar mixture, swirling gently with a knife or toothpick.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon swirl gluten-free rice flour banana bread is a fantastic way to elevate the traditional recipe. The sweet, warm cinnamon adds a comforting twist that perfectly complements the natural sweetness of the bananas. Serve it for breakfast, with your afternoon tea, or as a dessert, and watch it disappear! The bread stays moist for several days and can be easily stored, making it a wonderful addition to your gluten-free baking repertoire. With its enticing aroma and delicious flavor, it’s sure to become a family favorite.

Maple Pecan Gluten-Free Rice Flour Banana Bread

This gluten-free banana bread combines the rich flavors of maple syrup and toasted pecans with the moistness of ripe bananas. The result is a fragrant loaf that not only satisfies your sweet tooth but also offers a delightful crunch from the pecans. Perfect for breakfast or a mid-afternoon snack, this banana bread is a nourishing treat for everyone.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup pecans, toasted and chopped
• 1/4 cup maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas, maple syrup, oil, eggs, and vanilla extract until combined.
3. In another bowl, whisk together the rice flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the toasted pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This maple pecan gluten-free rice flour banana bread is a delightful addition to your breakfast table or snack repertoire. The use of maple syrup not only enhances the sweetness but also adds a unique flavor profile that pairs beautifully with the nuttiness of toasted pecans. Enjoy it plain, or spread a little butter for an extra treat. This banana bread also makes a fantastic gift for friends and family, showcasing the charm of homemade baked goods while catering to gluten-free dietary needs.

Orange Zest Gluten-Free Rice Flour Banana Bread

Brighten up your day with this zesty orange-infused gluten-free banana bread. Combining the tropical flavor of bananas with fresh orange zest, this recipe creates a refreshing loaf that’s perfect for breakfast or dessert. The vibrant citrus notes complement the sweetness of the bananas, making it a delightful treat any time of the year.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup sugar (or honey)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 tablespoon fresh orange juice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas, sugar, oil, eggs, vanilla extract, orange zest, and orange juice until well combined.
3. In another bowl, whisk together the rice flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This orange zest gluten-free rice flour banana bread offers a delightful twist on the classic recipe. The refreshing citrus flavor invigorates each bite, making it a great choice for those who enjoy a bit of brightness in their baked goods. Enjoy it as a light breakfast or a refreshing snack. This banana bread is sure to impress guests at brunch or serve as a wonderful accompaniment to tea or coffee. Its vibrant flavor profile makes it a must-try for anyone looking to explore new tastes while staying gluten-free.

Peanut Butter Chocolate Chip Gluten-Free Rice Flour Banana Bread

Indulge in the perfect marriage of flavors with this gluten-free banana bread that features creamy peanut butter and rich chocolate chips. This recipe is ideal for chocolate lovers and peanut butter aficionados alike, creating a decadent and satisfying loaf that can be enjoyed any time of day.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup creamy peanut butter
• 1/2 cup sugar (or maple syrup)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips (dairy-free if needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas, peanut butter, sugar, eggs, and vanilla extract until combined.
3. In another bowl, whisk together the rice flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter chocolate chip gluten-free rice flour banana bread is a deliciously indulgent treat that satisfies both your sweet cravings and your love for peanut butter. The combination of flavors creates a rich, moist loaf that’s perfect for breakfast, dessert, or a post-workout snack. Its comforting taste and texture make it an instant favorite among kids and adults alike. Whether you serve it warm or at room temperature, this banana bread will be a delightful addition to your gluten-free baking collection. Consider sharing it with friends, but be warned—it might just disappear before your eyes!

Coconut Flour Rice Flour Banana Bread

This gluten-free banana bread recipe combines the unique textures of rice flour and coconut flour, resulting in a moist, fluffy loaf with a subtle coconut flavor. The addition of shredded coconut adds a delightful chewiness, making this banana bread a tropical treat perfect for breakfast or a snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup rice flour
• 1/2 cup coconut flour
• 1/2 cup sugar (or honey)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded coconut (unsweetened)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas, sugar, melted coconut oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the rice flour, coconut flour, baking soda, baking powder, salt, and shredded coconut.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut flour rice flour banana bread is a delightful twist on the classic recipe, bringing a taste of the tropics to your kitchen. The combination of rice flour and coconut flour gives the bread a unique texture and flavor profile that is both satisfying and delicious. Enjoy it toasted with a bit of butter or as a standalone snack. This loaf also freezes well, making it a convenient treat to have on hand whenever you crave something sweet yet wholesome. Your friends and family will love this gluten-free option, and they won’t even realize it’s a healthier alternative!

Carrot Banana Bread with Rice Flour

Combine the sweetness of ripe bananas with the earthy flavors of carrots in this gluten-free banana bread recipe. This nutritious loaf is not only delicious but also packed with vitamins, making it a great choice for breakfast or a wholesome snack. The addition of warm spices gives it a cozy, comforting flavor.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rice flour
• 1 cup finely grated carrots
• 1/2 cup sugar (or maple syrup)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas, grated carrots, sugar, oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the rice flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This carrot banana bread with rice flour is a nutritious and flavorful option that beautifully combines two beloved ingredients. The sweetness of the bananas pairs wonderfully with the earthiness of the carrots, making it a delicious way to sneak in some extra vegetables. The warm spices add a comforting touch, perfect for cozy mornings or as a midday snack. Enjoy it plain, or with a spread of cream cheese for an extra indulgent treat. This recipe not only satisfies your taste buds but also helps you incorporate more healthy ingredients into your diet, making it a guilt-free pleasure!

Zucchini Banana Bread with Rice Flour

This gluten-free zucchini banana bread is a moist and delicious way to use up those summer zucchinis. Combining the natural sweetness of ripe bananas with the subtle flavor of zucchini, this recipe results in a flavorful loaf that’s perfect for breakfast, lunch, or an afternoon snack. It’s a fantastic way to add veggies to your diet without sacrificing taste!

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rice flour
• 1 cup grated zucchini (excess moisture squeezed out)
• 1/2 cup sugar (or maple syrup)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas, grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the rice flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chocolate chips for an added treat.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini banana bread with rice flour is a wonderful way to make use of fresh summer produce while creating a delicious and satisfying snack. The combination of bananas and zucchini not only adds moisture but also a unique flavor profile that is both subtle and delightful. Perfect for breakfast, this bread can be enjoyed plain or topped with your favorite spreads. It’s an excellent way to sneak in vegetables for kids and adults alike, making it a wholesome addition to your gluten-free baking collection. Store it in an airtight container to keep it fresh, or freeze slices for later enjoyment—this banana bread is sure to become a family favorite!

Chocolate Chip Banana Bread with Rice Flour

Indulge your sweet tooth with this decadent chocolate chip banana bread made with rice flour. The combination of ripe bananas and rich chocolate chips creates a delightful treat that is both gluten-free and incredibly moist. This recipe is perfect for breakfast, dessert, or a midday snack, satisfying chocolate cravings while remaining healthy.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup sugar (or brown sugar)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/2 cup semi-sweet chocolate chips (or dark chocolate)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, sugar, oil, eggs, and vanilla extract, mixing well.
3. In a separate bowl, whisk together the rice flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip banana bread is a delicious way to enjoy the classic flavors of banana bread while satisfying your sweet tooth. The rice flour keeps it gluten-free, making it accessible for those with dietary restrictions. Each bite is filled with chocolatey goodness, and the moist texture makes it hard to resist. Whether served warm or at room temperature, this banana bread is a hit with both kids and adults. It’s perfect for brunch, a snack on the go, or even as a dessert after dinner. Store it in an airtight container to keep it fresh, or slice and freeze for later enjoyment!

Peanut Butter Banana Bread with Rice Flour

This peanut butter banana bread is a rich and nutty twist on the traditional recipe. Combining the sweetness of ripe bananas with the creamy goodness of peanut butter, this gluten-free banana bread is perfect for peanut butter lovers. It’s a satisfying snack that packs a protein punch, making it an excellent choice for breakfast or post-workout fuel.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup honey or sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, peanut butter, honey (or sugar), eggs, and vanilla extract, mixing until smooth.
3. In another bowl, whisk together the rice flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter banana bread is a delightful way to enjoy a gluten-free treat packed with flavor and nutrients. The creamy peanut butter adds richness, while the bananas provide natural sweetness and moisture. This recipe is ideal for breakfast or as a pre- or post-workout snack, offering a perfect balance of carbohydrates and protein. Savor it plain, or enjoy it with a spread of your favorite nut butter for an extra treat. Its easy preparation and satisfying taste make it a go-to recipe for busy mornings or anytime you crave a delicious snack!

Maple Walnut Banana Bread with Rice Flour

This maple walnut banana bread is a delightful blend of sweet and nutty flavors, making it a perfect addition to your breakfast table or as an afternoon snack. The natural sweetness of maple syrup enhances the flavor of the ripe bananas, while the toasted walnuts add a satisfying crunch. This gluten-free recipe is not only delicious but also packed with wholesome ingredients.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup maple syrup (or honey)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped walnuts (toasted, if desired)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, maple syrup, oil, eggs, and vanilla extract, mixing until well blended.
3. In a separate bowl, whisk together the rice flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This maple walnut banana bread is a perfect way to enjoy a gluten-free treat that’s both delicious and nutritious. The maple syrup brings a unique sweetness that complements the bananas beautifully, while the walnuts add a delightful crunch. This bread is ideal for breakfast, served warm with a pat of butter, or as a mid-afternoon snack. Its wonderful flavor and texture make it a crowd-pleaser, perfect for sharing with family and friends. Enjoy it fresh, or store it in an airtight container for later; it also freezes well, ensuring you always have a tasty snack on hand!

Coconut Flour Banana Bread with Rice Flour

This coconut flour banana bread combines the tropical sweetness of coconut with the rich flavor of bananas, creating a delightful gluten-free treat. The addition of coconut flour adds a unique texture and nutritional benefits, including fiber and healthy fats. This recipe is perfect for those seeking a flavorful twist on the classic banana bread, making it an excellent choice for breakfast or as a snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup coconut flour
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shredded coconut (sweetened or unsweetened, as preferred)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract, mixing until well combined.
3. In another bowl, whisk together the rice flour, coconut flour, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the shredded coconut.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This coconut flour banana bread is a delightful blend of tropical flavors and nutritious ingredients. The coconut flour adds a unique texture, while the shredded coconut enhances the overall coconut taste. Perfect for breakfast, this banana bread pairs beautifully with a cup of coffee or tea. It also makes a great snack any time of day, satisfying your sweet tooth without the guilt. Store any leftovers in an airtight container or freeze slices for a quick treat whenever you need it!

Lemon Blueberry Banana Bread with Rice Flour

This refreshing lemon blueberry banana bread is a delightful fusion of flavors that brightens up the classic banana bread recipe. The tartness of fresh lemon and the sweetness of blueberries create a deliciously moist bread that’s perfect for brunch or as a snack. With the added benefit of rice flour, this recipe is gluten-free, making it accessible for everyone to enjoy.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup sugar or honey
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, sugar (or honey), oil, eggs, vanilla extract, lemon zest, and lemon juice, mixing until well blended.
3. In a separate bowl, whisk together the rice flour, baking soda, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This lemon blueberry banana bread is a delightful and refreshing take on the classic recipe. The bright lemon flavor paired with juicy blueberries creates a moist and flavorful bread that is perfect for any occasion. Serve it at brunch, or enjoy it as a healthy snack throughout the day. This gluten-free banana bread can be stored at room temperature for a few days or frozen for longer shelf life. It’s a wonderful way to incorporate fresh fruits into your diet while enjoying a sweet treat!

Spiced Apple Banana Bread with Rice Flour

This spiced apple banana bread combines the comforting flavors of cinnamon and nutmeg with the sweetness of ripe bananas and apples. This gluten-free recipe is perfect for fall or any time you crave a warm, comforting slice of bread. It’s an excellent way to use up overripe bananas and fresh apples, creating a moist and delicious loaf that everyone will love.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup rice flour
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup grated apple (about 1 medium apple)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, brown sugar (or coconut sugar), oil, eggs, and vanilla extract, mixing until smooth.
3. In another bowl, whisk together the rice flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the grated apple and nuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This spiced apple banana bread is a warm and inviting treat that combines the best flavors of fall into a gluten-free loaf. The combination of ripe bananas and fresh apples creates a moist texture, while the spices provide a cozy aroma that will fill your kitchen. Enjoy this bread warm or at room temperature as a delicious breakfast or snack. It also makes a wonderful addition to holiday gatherings and potlucks. Store leftovers in an airtight container, or freeze slices for an easy treat any time you need a little comfort!

Note: More recipes are coming soon!