Using rice flour means this family favourite is suitable for everyone, even the gluten intolerant. You can also add chocolate chips if you want to, but this bread is a hit without it.

Makes: 1 loaf

Prep time: 30 minutes

Baking time: 55–60 minutes


Dry ingredients:

  • 140g brown rice flour
  • 80g tapioca starch
  • 1½ tsp baking soda
  • ½ tsp sea salt

Wet ingredients:

  • ½ cup butter, at room temperature
  • ¼ cup maple syrup
  • 2 eggs
  • 1 tsp vanilla
  • 3 ripe medium-sized bananas, mashed (300–350g in weight after peel is removed)
  • ¼ cup full-fat plain Greek yoghurt


  1. Preheat oven to 180°C.
  2. Line a loaf tin with parchment paper.
  3. Combine all the dry ingredients in a bowl and whisk together. Set aside.
  4. In another large bowl, cream the room-temperature butter and maple syrup using a mixer or whisk (it’s okay if the mixture is lumpy).
  5. Add the eggs and vanilla to the butter mixture and beat well.
  6. Add the dry ingredients and mix well.
  7. Add the mashed bananas and Greek yoghurt and mix well.
  8. Pour the batter into the prepared tin.
  9. Bake for 55–60 minutes, or until a toothpick inserted in the middle of the loaf comes out dry.
  10. Let cool in the tin for 5 minutes. Using the parchment paper edges, lift the loaf out of the tin and transfer to a cooling rack to cool completely before slicing.

Recipe notes:

  • I have made this recipe using either a mixer or a whisk and it worked out perfectly every time!
  • If you don’t have a gluten sensitivity and want to make this with plain flour, simply use the equivalent amount of plain flour in place of the brown rice flour and tapioca starch combined – this means 220g of plain flour.
  • Don’t be concerned if, after creaming the butter and maple syrup, the mixture looks more lumpy than creamy. This is totally okay and will all work out once blended with the other ingredients.
  • If you want a chocolate chip version of this banana bread, simply add 2–3 tbsp of chocolate chips to the batter before baking or sprinkle some chocolate chips on top.
  • I used full-fat Greek yoghurt in this recipe. You could use low-fat or non-fat Greek yoghurt, but I’m not sure how this would affect the final product.

For more awesome recipes like this, like Foodie on Facebook and visit my blog, A Day in the Kitchen

My recipes are big on healthy eating, real food, and international flavors. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be! It's a great day to cook.

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