Recipe: Gluten-Free Brown Rice Banana Bread

The Perfect Guilt-Free Afternoon Treat

By Anisa Kazemi
April 22, 2018
Food & Drink, Recipes

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!


[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)


  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

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