Recipe: Gluten-Free Brown Rice Banana Bread

Enjoy this gluten-free hearty bread for breakfast, morning, or afternoon tea. But be warned — you may or may not accidentally eat the whole thing!

The magic ingredient in this scrumptious (and nutritious!) banana bread is the incredible Japanese brown rice flour. I absolutely adore baking with brown rice flour and was first introduced to it in a Japanese inaka Japanese supermarket. Not only is it entirely gluten-free, but also high in protein, fiber, magnesium, B vitamins and my favorite: manganese – an important mineral that helps our bodies digest fat! Given all those reasons, back in my days in Japan, this recipe was my go-to cake-craving alternative — and I justified eating it throughout the day.

Here is how to make it, if you — like me — are in a constant search of #guiltfreebaking ideas!

Ingredients:

[A]: Wet ingredients

• 2 eggs
• 3 medium ripe bananas
• 1/3 cup oil (I used rice bran oil)
• ¼ cup natural yogurt
• 1 tsp vanilla essence
• 1 tbsp runny honey
  

[B]: Dry ingredients 

• 1 ½ cups brown rice or rice flour
  
• 1 tsp baking soda
  
• 1 tsp cinnamon
  
• 1/2 cup chopped walnuts
  
• 1/3 cup chopped dried fruit (I used dates)
  
• A handful of pumpkin seeds for topping (optional)

Instructions:

1. Preheat oven to 180C
   
2. Mix [A] wet ingredients in a medium bowl
3. Mix [B] dry ingredients in a large bowl
4. Add the wet mixture to the dry and stir until just combined
5. Pour mixture into a greased loaf tin
   
6. Bake for 20-30 minutes or until an inserted fork comes out clean
7. Cool on a drying rack
8. Keep refrigerated in an airtight container
   

Using this recipe? Share your photos with us via Facebook or Instagram with a hashtag #savvytokyorecipe . Enjoy! Xx