This Coconut Banana Bread is gluten free. The majority of the recipes here, are gluten free, not intentionally, but just because of what we cook, and eat. I realized, though,that this website was needing more gluten free baking recipes, so I've have been experimenting with some alternative flours.
I used coconut flour in this loaf. And then, just to up the coconut ante, I also used coconut sugar, and flaked coconut, too. The result is a deliciously tropical, moist loaf. What I love about it? It's pretty guilt free! No oil, minimal sugar, high in fibre, protein, and heart healthy fats. It's low in calories, too, but high in the good carbs that give that good energy.
Banana bread is, of course, a tasty way to use up overly ripe bananas. It's also very quick to mix up a loaf of this quick bread and pop it in the oven.
As with most baking, it makes your house smell wonderful. And it's a perfect snack for a packed lunch or afternoon coffee break. Or just when you want something just a little bit sweet. A whole loaf freezes very well, but you can also wrap the slices individually for convenient lunch packing.
About Coconut Flour
Coconut flour is made from solid coconut that is ground into a fine powder. As a result, it has a slight coconut taste and fragrance, so it works well when that is desirable, like this banana bread, or these Coconut Shrimp Tacos.
Coconut flour is pretty wonderful, nutrition wise. It's gluten free, yes, but it's also high in fibre, protein, and the beneficial fats that coconuts are known for.
However, this is a flour can be a little tricky to work with until you get used to it. It's a very absorbent flour, because it is very dry. For this reason you will need much less of it in recipes as compared to wheat flour. You also will need more eggs, and this recipe has five. That many eggs make the loaf even higher in protein, and eliminates the need for any oil or added fat.
About Coconut Sugar
Coconut sugar is made from the sap of the flour buds of coconut palm trees. It's brown in colour and similar in flavour to brown sugar. It doesn't taste like coconut. There is no real nutritional benefit to using coconut sugar versus cane sugar. It's a refined sugar and you can easily use brown or white sugar in it's place, in equal quantities. I like using coconut or brown sugar just because I like a darker loaf and a touch of caramel flavour. This coconut banana bread doesn't contain a lot of sugar, just a quarter of a cup.
Want to try another delicious Banana Bread? Check out this recipe for Maui Banana Bread.
How To Make Coconut Banana Bread
- 2 cups very ripe peeled banana mashed. (about 5 bananas)
- 3/4 cup coconut flour
- 1/2 cup unsweetened coconut flakes
- 5 eggs beaten
- 1/4 cup coconut sugar. or brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
Preheat oven to 350°
Line a 9 x 5 loaf pan with parchment, leaving an overhang over each end
Put all ingredients in a large bowl and beat with a spoon until smooth.
Spread batter in prepared pan
Bake in center of oven 50-60 minutes, or unlit center is firm
Cool in pan on a rack
Remove cooled loaf from pan by loosening the sides with a knife, then using the parchment overhangs to lift out.
Slice and serve
You may be tempted to cut right into this loaf while it's still hot, but try to have patience and allow it it cool first. It will slice much more nicely, and believe it or not, it will taste best when cooled. Keep in fridge for up to 4 days, or freeze