Gluten Free Coconut Banana Bread

Another recipe for the banana bread files, this gluten free coconut banana bread has a bit of a tropical flair from shredded coconut and a hefty pinch of cinnamon. Ripe bananas add their natural sweetness to this dense, moist bread that's similar to my gluten free coconut loaf cake, but this is more of a breakfast treat than a dessert.

I used all-purpose gluten-free flour here (my homemade blend), but oat flour works well, too, or try brown rice flour. I love olive oil for a hint of buttery richness that's dairy-free. It's so easy to whip the batter together - literally, just minutes are needed and only 1 bowl - so you'll have a delicious loaf of banana bread ready to slice and spread with melty butter in about an hour.

Coconut in Banana Bread?

I looooove a banana bread, as evidenced by the many (many) recipes on this site, from gluten free rhubarb banana bread to gluten free blueberry banana bread to oat flour banana bread -- all worthy contenders for an afternoon baking session. So I'm always looking for ways to make a new version of a classic. Shredded coconut (unsweetened, please) adds a lovely little variation of a theme, playing so nicely with ripe bananas and a hint of smoky vanilla. If you're in the mood for something a bit different, you will definitely enjoy this one! So, why make it? This recipe is:

• A one-bowler. Yep. I am of the opinion that banana breads should be unfussy and homey, and never, ever complicated. Welcome to the beauty that is a one-bowl recipe - you need just one 1 bowl and the batter comes together in like 1 minute.
• Soooo sweet and cozy. The ripe bananas bring their gorgeous natural sweetness, then a little bit of regular sugar seals the deal. Add a good teaspoon of ground cinnamon to make this a super cozy treat.
• Nice and sturdy. Pack this baby up for lunch or take it in the car for school drop-off! The loaf's sturdy slices won't make a mess, and they keep beautifully.

Ingredients Needed

Simplicity is the key to happiness - I firmly believe this. Here's the easy ingredients list for this recipe, with the full ingredient amounts and instructions in the recipe card at the end of this post.

• Olive oil - I love extra virgin olive oil in banana breads for depth of flavor. Feel free to substitute canola, vegetable, or coconut oil.
• Granulated sugar - Swap light brown sugar or coconut sugar.
• Bananas - You'll need a good amount of bananas here, about 2 cups mashed.
• Vanilla - I use pure vanilla extract or
• Eggs - Large eggs are best and medium also work.
• Baking powder
• Salt - I always use fine sea salt, and table salt is fine.
• Cinnamon - For a little flavor difference, substitute ground ginger for the cinnamon.
• Gluten-free flour - I used my homemade gluten free flour blend to perfection as always. Another 1:1 gluten-free blend will also work.
• Shredded coconut - I really prefer unsweetened shredded coconut (I buy the Let's Do Organic! shredded coconut, which is shredded pretty small) here, but you can use any shredded coconut you have. If you do use sweetened coconut, note that the loaf may be a bit sweeter, so if that is a bother, adjust the amount of granulated sugar.

Add-Ins to Try

• Chocolate - Semisweet chips or shaved chocolate is a wonderful complement to both the bananas and the coconut.
• Nuts - Chopped walnuts are always welcome in banana bread to add a bit of crunch, and pecans are also nice.
• Fresh ginger - Instead of or in addition to the cinnamon, 1 tablespoon of peeled and finely grated ginger adds a hint of spice.
• Citrus zest - For citrus sweetness and flavor, stir the zest of a lemon or an orange into the batter.

Tips & Recipe Notes

• Using frozen bananas. I often make banana bread with bananas I've chucked in the fridge at their ripest. A tip is to thaw the bananas in a bowl, then drain off any water before adding them to the batter.
• Puree or mash? Either works. Sometimes I'llI puree my bananas using a blender or food processor so that they are ultra smooth. Otherwise, I mash them well with a fork, which is just fine, too.
• Rest the batter. Don't turn the oven on until you have assembled the batter. While the oven is preheating, the gluten free flour will have time to hydrate (soak up the moisture in the batter), making for that gorgeously soft crumb.
• Try other spices. Instead of cinnamon, use ground ginger or cardamom. Add a pinch of nutmeg for a slightly different flavor note.
• Make it refined sugar-free. Substitute coconut sugar or maple syrup for the sugar.
• Cool completely. This is a moist loaf, so for the crumb to fully set, make sure to cool the bread for about 1 hour before slicing it.
• Make it richer. For a hint of buttery richness, substitute melted butter for the oil. For a dairy-free version, use dairy-free butter.

Proper Storage

Always make sure to cool quick breads and muffins completely before placing them in a storage container - they may get soggy if they are still warm! Here are some options for storing this bread:

• Counter - Wrap the banana bread in plastic or foil, or place it in a sealable bag, and keep it on the counter for up to 3 days.
• Fridge - Place the wrapped bread in the fridge or transfer it to an airtight container or sealable bag and store it for up to 5 days in the refrigerator. You can eat it straight from the fridge, let it warm to room temperature, or give it a little toast in a toaster or oven.
• Freezer - Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Or, wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw the bread in the fridge before serving.