Gluten Free Coconut Banana Bread Recipe

I know.

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I’ve been holding out on you guys way too long not sharing this recipe. I’m very truly sorry for that because this has got to be my favorite banana bread I’ve ever made.

It’s deliciously sweet, coconutty, chocolatey, and super rich and moist. <—hate that word but I had to use it.

I’m a little bit obsessed with it. I froze a good amount and have been rationing it by eating a piece almost every day. I don’t want this banana bread to end you guys. When it does I know I’ll have to make another. Even though there’s about a thousand banana bread recipes I’ve been pinning lately. Those can wait.

I need this banana bread now.

Gluten Free Coconut Banana Bread
Adapted from How Sweet Eats. Makes one 9 x 5 loaf.

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Ingredients:

For the Bread

1 cup + 2 tbsp gluten-free all-purpose flour
Heaping 1/2 cup almond flour
1/2 tsp salt
1 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp cinnamon
2 eggs
1 cup brown sugar
1/3 cup canned coconut milk
1/2 cup coconut oil, melted
4 bananas, mashed
2 tsp vanilla extract
~1/2 cup chocolate chips

For the Streusel Topping

1/3 cup brown sugar
1/3 cup almond flour
1/4 cup coconut (I used sweetened)
1/4 tsp cinnamon
4 tbsp butter, room temperature

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Instructions:

1. Preheat oven to 325 degrees and spray a 9 x 5 loaf pan with nonstick spray. Set aside.
2. Combine gluten-free all-purpose flour, almond flour, baking soda, cinnamon, xanthan gum, and salt in a medium bowl. Whisk thoroughly and set aside.
3. In a large bowl, whisk together eggs and brown sugar until smooth. There should be very few lumps. Add in coconut milk and melted coconut oil, whisking until combined.
4. Stir in mashed bananas and vanilla extract.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and give it one final stir.
6. Pour batter in the greased loaf pan and spread the top out evenly.
7. Combine all of the streusel ingredients in a bowl and mix with your hands or a fork until butter is easily dispersed. The mixture should be crumbly. Sprinkle on top of the banana bread batter.
8. Place loaf pan on a baking sheet and set in the oven. Bake for 75-85 minutes, or until the center is set. If the streusel begins to brown, tent the bread with aluminum foil.
9. Remove and let cool for at least 1-2 hours before cutting.
10. Enjoy!

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A delicious banana bread recipe just in time for the weekend, right? Get to baking!

Have a great weekend everyone! Talk to you all soon! :)

24 thoughts on “Gluten Free Coconut Banana Bread Recipe

  1. Beth @ Mangoes and Miles

    This sounds so good! I’ve never heard of putting banana and coconut together in bread. And even though I can eat gluten, I may have to try this out over the weekend anyways. Have a great weekend, girlie! :)

    Reply
    1. aftertheivyleague Post author

      It’s one of those random, somewhat strange combinations that totally works! It was my first time trying it and I’m really glad I did, one of my new favorites for sure!

      Reply
  2. Amanda @ .running with spoons.

    Banana bread is, quite easily, one of my favorite things in the world. I just whipped up a loaf last night, actually, but mine didn’t have any fancy streusel topping :( That being said yours looks -amazing-, and I’m loving the fact that you use so many bananas… and chocolate chips ;)

    Reply
    1. aftertheivyleague Post author

      Oh my gosh, me too. Same page girl. The streusel topping was something I almost eliminated, but then thought eh why not try it? It’s delicious and crunchy but you could totally go without it too. The bread itself is so yummy!

      Reply
  3. Sam @ Better With Sprinkles

    So I’ve had almond flour sitting in my cupboard for ages now that I don’t know what to do with…clearly, I just found my solution. I love how you have a streusal topping! And chocolate chips are 100% necessary in banna bread, no question.

    Reply
    1. aftertheivyleague Post author

      Yes! Definitely! Almond flour is one of my favorites to use for gluten free recipes so I have a ton that I could suggest! It definitely works best when it’s mixed with other flours, I hope you get to try it out!

      Reply
  4. Megan @runningonjava

    Anything banana and coconut is right up my alley – and we have some extra ripe bananas just waiting to be made into bread! I wonder if I’d get the same results subbing the GF all-purpose flour for regular all-purpose? I have tons of almond flour so that one won’t be an issue. I’m ready to get baking this weekend!

    Reply
    1. aftertheivyleague Post author

      Yay! Sounds awesome! If you substitute regular all-purpose you would just want to lessen the xanthan gum. You could probably remove it entirely, but I can’t quite vouch for that since I’ve never made it that way. Hope you get to experiment and definitely let me know how it turns out!

      Reply
    1. aftertheivyleague Post author

      Hahah I always have a ridiculous supply of frozen bananas hanging around too. Good thing because I love baking with them and using them in smoothies, I could never have too many haha :)

      Reply
  5. Khushboo

    Ohh goodness, any kind of banana bread makes me drool- ladylike or not ;) ! Love the addition of coconut & chocolate chips- talk about banana bread on steroids…mmm!
    Khushboo recently posted…Turning 2-5My Profile

    Reply

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