Simple Gluten Free Banana-Coconut Bread {Made With Rice Flour}
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Recipe type: Bread,Dessert,Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
This simple beginner's recipe for a moist gluten-free banana bread uses regular rice flour. Coconut flakes add interest and texture to the bread. A great recipe using simple everyday pantry essentials.
You will need:
  • Eggs – 2, large
  • Oil – ½ cup
  • Buttermilk – ⅓ cup (or substitute with a spoonful of yogurt mixed with regular milk to make up ⅓ cup)
  • Brown sugar – ¾ - 1 cup, lightly packed
  • Ripe bananas – 1 cup, mashed (from 3 bananas)
  • Vanilla extract – 1 tsp
  • Rice flour – 1¾ cup
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Cardamom powder - ¼ tsp (optional, but highly recommended)
  • Coconut flakes (unsweetened) – ½ cup, divided
How to:
  1. Pre-heat the oven to 350 deg.F and line a 9×5 loaf pan with foil or parchment paper. Set aside.
  2. Beat the eggs, oil and buttermilk together till creamy.
  3. Add the mashed bananas, vanilla extract and brown sugar and beat till combined.
  4. Sift the dry ingredients together and add to the batter. Mix till just combined. Mix in the coconut flakes, reserving 2 tbsp to sprinkle on top.
  5. Pour batter into the loaf pan and smooth the top. Sprinkle a couple of tablespoons of coconut flakes on top.
  6. Bake for 50-60 minutes till the top is nicely browned and it passes the toothpick test. If your bread is taking too long to bake and the top is browning too rapidly, tent with foil and bake till done.
Notes:
1. Feel free to sub the coconut flakes with your favorite chopped nuts or chocolate chips.
2. If the batter seems too thick to mix properly, add more milk, a tablespoon at a time, till it comes together.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/06/20/simple-gluten-free-banana-coconut-bread-made-with-rice-flour/