Banana Rice Bread

(Gluten free)

Another from the classic “The New York Times Natural Foods Cookbook”.

This loaf keeps a little better than many gluten free products. A handful of walnuts make a nice addition…


  • 2 cups rice flour
  • 1/2 tsp salt
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 3 eggs, separated
  • 1 cup buttermilk
  • 1 cup mashed bananas (2 to 3)


  1. Preheat oven to 325F.
  2. Sift the rice flour, salt, baking powder, and baking soda together.
  3. In a separate bowl beat together the honey, oil, and egg yolks and stir the flour mixture alternately with the buttermilk into the oil mixture.
  4. Stir in the banana.
  5. Beat the egg whites until stiff but not dry and fold into the batter.
  6. Pour into an oiled 9 × 5 × 3 inch loaf pan and bake for 40 – 50 minutes until lightly browned. Cool on wire rack.

Don’t even try to slice this one thinly!

Posted on September 9, 2015 and filed under breads, muffins & scones.