Gluten-free Banana Bread Cake – Made in the Rice Cooker!



If this was, the headlines for this post would read something like this…

You won’t believe what this woman does with a rice cooker!

The one kitchen trick guaranteed to blow your mind!

This food blogger has created a recipe that will change your life!


You get it. This recipe is ahhh-mazing.

It’s summer time, you don’t want to turn on your oven, but you want baked goods. What are you going to do? Plug in your rice cooker and mix up this bad boy.

I got the idea from some Singaporean bloggers on facebook. They were making all types of cakes in their rice cookers as part of a challenge. I like a challenge.

Of course, I was not satisfied to follow an existing recipe. I wanted to make something using my imagination. The first cake I made was a gluten-free, lemon and olive oil pound cake. It was good, but it needs some tweaking.

This gluten-free banana bread cake was the second attempt…and boy am I glad I tried it. It was perfect on the first try. It was eaten so quickly, I didn’t get a chance to photograph it. I was forced to make it again, so I could share it with all of you! If you don’t have a rice cooker, you can still make this in the oven at 350, but you will have to determine the cooking time through trial and error. My guess is about 30 minutes in the oven…but don’t quote me on that!

I didn’t use the Vitamix for this one, but it could very easily be used on a low speed. I would start by mixing the dry ingredients, then add the wet ingredients and at the very end stir in the chocolate chips. I’m going to try it that way next time. This time, I used a bowl!

Dry ingredients first…


Eggs and bananas added…


Mixed it up…


Added milk, butter and chocolate chips…


This is how it looks when it comes out of the rice cooker…


Care for a slice?



Gluten-free Banana Bread

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings


  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 to 1/2 cup granular sweetener of choice*
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/8 tsp salt
  • 2 eggs
  • 2 ripe bananas (mashed)
  • 1/3 cup melted butter or coconut oil
  • 1/3 cup milk or non-dairy milk
  • 3/4 cup chocolate chips or chopped walnuts**


  1. In a medium bowl, mix the dry ingredients.
  2. Add the bananas and eggs to the bowl and mix with a fork until incorporated.
  3. Add the melted butter and milk and mix until incorporated.
  4. Stir in the chocolate chips.
  5. Put the batter in to your rice cooker.
  6. Set the timer for one white rice cycle.
  7. When the timer goes off, check to see if it’s cooked.
  8. It takes me 3 cycles on my rice cooker, that is approximately 1 hour.
  9. Times may very from cooker to cooker.
  10. It is finished when you can stick a chopstick in and it comes out clean. It will be brown around the edges.
  11. Let it cool before removing from rice cooker by inverting the bowl on to a plate.


*I used 1/2 cup coconut sugar. For a lower carb option, substitute with your preferred granular sweetener.

**Lily’s makes chocolate chips made with stevia, if you want a sugar-free option.

  1. I heard before that several things could make by rice cooker but never imagine about gluten-free banana bread cake! I think taste is awesome of this food, going to make a try as soon as possible.

  2. Kristina

    I have been looking and looking for a GF version of the well known Banana Bread Rice Cooker Cake. Thank you!!

  3. Can this be done dairy free? Do you recommend any particular alternative milks for this as well as health wise in general?

  4. Any chance you’ll share the lemon cake recipe you made in the rice cooker too?

    • Jasmine Lukuku

      I’m afraid I don’t remember the recipe, it was quite some time ago!

  5. Two things about this recipe: First, it’s delicious. I had to modify it a bit since I had no almond flour, so I used 1/4 c. coconut flour and 3/4 c. mixture brown rice flour, cassava flour, and banana flour. I also didn’t have any chocolate chips so I just left it plain. It turned out delicious with a very moist texture. However! My second point is: I absolutely could not cook this in my rice cooker. But oh how I tried. I blame my rice cooker for this though, not the recipe. I have a cheap rice cooker with only a “cook’ or “warm” feature, and it would pop (quit cooking) after about 2 minutes no matter what. So after 4 or 5 button presses I just transfered the batter to an oven safe dish and baked it normally.
    Still turned out delicious. 🙂

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