Gluten-free banana and coconut bread
Savor the delightful flavors of this gluten-free banana and coconut bread. Made with all-purpose white wheat flour, dried coconut, and naturally sweetened with bananas and brown sugar, this recipe promises a moist and aromatic loaf. Perfect for breakfast or a snack, this healthier twist on classic banana bread combines the richness of olive oil and a hint of buttery goodness. Easy to make and irresistibly tasty!
- 18 Mar 2025
- Cook time 60 min
- Prep time 45 min
- 12 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 3.47g | 2% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 2.05g | 5% |
| Sugar 18g | 17% |
| Fat | |
| Fat 18g | 22% |
| Saturated 6g | 19% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 33mg | 6% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.08ug | 4% |
| Vitamin C 2.46mg | 3% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 0.15ug | 0% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.09mg | 11% |
| Iron, Fe 0.63mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 160mg | 5% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 0.41mg | 4% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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