Gluten Free Coconut Banana Bread -

5 from 1 vote

Gluten Free Coconut Banana Bread

This recipe for gluten free coconut banana bread produces a beautiful loaf with a dense, moist crumb that's swirled with shredded coconut.

Prep Time10

Cook Time50

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 290kcal

Butter a 9×5-inch loaf pan and add a parchment paper sling.
In a large bowl, whisk the 3 large eggs, ½ cup olive oil, 1 cup granulated sugar, 2 cups mashed bananas, and 1 teaspoon pure vanilla extractuntil combined. Stir in the 2 teaspoons baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon, and 2 ¼ cups gluten free flour, giving them a stir and a whisk a few times to make sure they are all incorporated into the batter and no dry pockets remain. Fold in the 1 cup shredded coconut.
Pour the batter into the prepared pan and smooth the top. Preheat the oven to 350℉. Let the batter rest while the oven heats. Place the bread in the oven and bake for about 50-60 minutes, until a tester comes out clean. Cool in the pan, then turn out to cool completely on a rack before cutting.

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.