Imagine sinking your teeth into a slice of moist, decadent banana bread that's not only gluten-free but bursting with tropical coconut flavor. This isn't just another boring bread recipe – it's a game-changing, health-conscious treat that will transform your breakfast or snack time into a culinary adventure. Packed with ripe bananas, rich coconut oil, and a perfect blend of gluten-free ingredients, this bread promises to be your new obsession that satisfies both your sweet tooth and your dietary needs.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup coconut oil
- 1/2 cup honey or maple syrup
- 1 cup gluten free flour
- 1/2 cup shredded coconut
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy. Ensure no large banana chunks remain.
- Melt the coconut oil in a small saucepan or microwave. Once melted, add to the mashed bananas.
- Pour in the honey or maple syrup and mix well until all wet ingredients are completely combined and smooth.
- In a separate bowl, whisk together the gluten-free flour, shredded coconut, baking soda, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. Sprinkle additional shredded coconut on top if desired.
- Bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes. Then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black spots.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense, tough bread.
- Check for Freshness: Ensure your gluten-free flour and baking soda are fresh for the best rising and texture.
- Customize Your Toppings: Try adding chopped nuts, chocolate chips, or a sprinkle of cinnamon for extra flavor.
- Cool Completely: Allow the bread to cool entirely before slicing to prevent crumbling and help it set properly.
- Storage Hack: Wrap tightly in plastic wrap or store in an airtight container to maintain moisture for up to 3 days.
- Make It Ahead: This bread freezes beautifully for up to 2 months, making it perfect for meal prep!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
