Rice Flour Banana Bread (Wheat Free)

65 mins (prep 10, cooking 55)
11 ingredients
10 servings
I always seem to have rice flour on hand (for Vietnamese and Thai food), and am always looking for ways to use it up. This recipe is from the incomparable Beatrice Ojakangas' "Great Whole Grain Breads" (Simon & Schuster, 1984,1993). The recipe calls for small loaf pans, probably to reduce the baking time. Might be possible to use a large pan, but I haven't tried.

Categories:  quick-breads , gluten-free , oven , free-of... , breads , equipment , <-4-hours , time-to-make ,
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Serving Size (53.53 g)
Servings 10
Amount per Serving
Calories 179.8 Calories from Fat 5.4
% Daily Value *
Total Fat 0.6g 9.18%
Saturated Fat 0.21g 10.32%
Trans Fat 0.0g %
Cholesterol 0.49mg 1.63%
Sodium 232.78mg 96.99%
Total Carbohydrate 41.47g 138.23%
Dietary Fiber 0.76 g 30.43%
Sugars 16.01 g %
Protein 2.02g 40.49%
Vitamin A 7.35IU% Vitamin C 0.19mg%
Calcium 35.55mg% Iron 0.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
softened butter, mashed ripe banana, toasted coconut