Gluten-free banana and coconut bread
This gluten-free banana and coconut bread combines the sweetness of ripe bananas with the tropical flavor of coconut for a moist and flavorful loaf. It's easy to prepare and perfect for breakfast or an afternoon snack.
Cook time 60 min
Prep time 45 min
Ingredients:
1.50 cups all-purpose white wheat flour1 cup dried coconut meat
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
2 bananas
2/3 cup olive oil
2 eggs
2 tsp butter
Gluten-free banana and coconut bread is a delightful recipe that caters to those with gluten sensitivities without compromising on flavor or texture. This bread brings together the sweetness of bananas and the tropical flavor of coconut, creating a moist and delicious loaf that's perfect for breakfast or as an afternoon snack.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan with a bit of butter or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose gluten-free flour, dried shredded coconut, brown sugar, baking powder, and baking soda. Mix well until all the dry ingredients are evenly distributed.
- In a separate bowl, mash the bananas until smooth. You can use a fork or a potato masher for this.
- Add the olive oil, eggs, and melted butter to the mashed bananas. Beat together until well blended.
- Gradually add the wet banana mixture to the dry ingredients. Stir until just combined. Avoid over-mixing to ensure the bread remains tender.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Place in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve as desired. This bread pairs wonderfully with a touch of butter or a drizzle of honey.
This gluten-free banana and coconut bread is not only easy to make but also a crowd-pleaser. The combination of banana and coconut provides a unique and delightful taste, making it perfect for any occasion. Try this recipe out and enjoy a nutritious, delicious treat anytime!
Gluten-free banana and coconut bread FAQ:
Use a 9x5 inch loaf pan for baking this gluten-free banana and coconut bread. This size is ideal for ensuring even baking and proper loaf structure.
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking typically takes 50–60 minutes at 350°F (175°C).
You can substitute the olive oil with melted coconut oil or vegetable oil if preferred. These alternatives will maintain the bread's moisture and flavor.
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for about a week or freeze it for up to 3 months.
While you can use fresh coconut, it will alter the moisture content, potentially making the bread denser. If using fresh coconut, reduce the amount of liquid slightly to maintain the desired texture.
Tips:
- Ensure your bananas are very ripe for the best sweetness and flavor.
- If you prefer less sweetness, consider reducing the amount of brown sugar or using a sugar substitute.
- Measure the flour accurately to maintain the correct texture. Too much flour can make the bread dense.
- Let the bread cool completely before slicing to ensure it holds together well.
- You can add nuts or chocolate chips for extra texture and flavor.
Nutrition per serving
12 ServingsCalories 190kcal
Protein 3.47g
Carbohydrates 33g
Fiber 2.05g
Sugar 18g
Fat 18g
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