Gluten-Free Banana Bread with Coconut and Flax

star rating (15) rate this recipe »
dairy free, gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 servings

Recipe photo

Would you like a banana bread recipe that's healthy, nutty, lower in sugar, AND gluten-free? You'll love this moist, flavorful loaf studded with coconut and flax meal. Go gluten-free AND bananas at the same time!

Gluten-Free Banana Bread with Coconut and Flax

star rating (15) rate this recipe »
dairy free, gluten free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 servings
Published: 01/16/2013

Ingredients

Tips from our bakers

  • It's often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.
  • To make this bread using coconut flour: Reduce the gluten-free flour to 1 1/2 cups; and add 1/2 cup coconut flour along with the flax. Reduce the vegetable oil to 1/4 cup; and substitute 1 teaspoon vanilla extract for the 1/2 teaspoon vanilla and 1/4 teaspoon banana flavor. Bake the bread for 55 to 60 minutes, until its internal temperature reaches at least 200°F.

Directions

see this recipe's blog »

1) Grease a 9" x 5" loaf pan and preheat your oven to 350°F.

2) In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside.

3) In a separate bowl, combine the brown sugar and oil until well-blended. Add the eggs one at a time, beating until well-incorporated.

4) Stir the dry ingredients into the wet ingredients, and beat on medium speed for about 30 seconds, until well combined.

5) Stir in the banana, coconut, and flavors, and blend well.

6) Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread's internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting.

7) Yield: 1 loaf, 16 servings.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 16 servings Amount Per Serving: Calories: 227 Calories from Fat: 104 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 35mg Sodium: 172mg Total Carbohydrate: 29g Dietary Fiber: 2g Sugars: 11g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2  All  
  • star rating 03/22/2015
  • lkevghas297 from KAF Community
  • This banana bread was a HUGE hit at church this morning. I had some overripe bananas that I couldn't bear to waste, so I got up early and baked this before church. It took longer to cook than expected - about one hour and 5 minutes. But it was beautiful and smelled awesome. The texture, as some have commented, was really interesting - I used small unsweetened flaked coconut, and you could see that texture in the bread. Now, I will admit that I don't even like banana bread, but in our little church, the whole loaf was devoured very quickly!
  • star rating 03/09/2015
  • Lori from San Diego, CA
  • l am thoroughly enjoying the flavor(s) of this bread but have a question: My loaf came out under-cooked/sticky in center even though I cooked it until it reached 210 deg. I think it was in the oven between 50 - 55 minutes. I substituted 1/2 coco flour but I used the g.f. whole grain flour blend instead of the g.f. multi-purpose flour that's called for in the recipe. Would that have made the difference in cooking time/texture?

    Any of the changes you make will alter the final product. Cocoa will also add a bit more fat and starch to the recipe, and can make the bread a bit heavier. Happy experimenting! Laurie@KAF

  • star rating 12/30/2014
  • Amanda from Vermont
  • WOW. This is--hands-down--the best banana bread I've ever had! No joke. It took longer to bake than 55 minutes, so i covered it with foil for the last bit to keep it from burning...and my slices look mich more interesting than the photo here (i see chunks of banana and coconut (I used sweetened flakes, by the way)). The texture is incredible. This is different than any other banana bread but in a very good way. Thank you, KAF, for this awesome recipe!
  • star rating 08/31/2014
  • Erin from Colorado Springs, CO
  • High altitude adjustments and substituted coconut oil for canola. A little crumbly, of course, but tastes very good.
  • star rating 11/02/2013
  • Lexi'sMommy from KAF Community
  • Excellent - I substituted coconut sugar and melted coconut oil for sugar and oil. I measured by grams, not volume, and used a 9 x 4 x 4 pan!
  • star rating 09/20/2013
  • from
  • star rating 09/20/2013
  • from
  • star rating 08/27/2013
  • Jill from Holdrege, NE
  • Tasted wonderful! My husband even liked it!
  • star rating 06/07/2013
  • simpkinsv from KAF Community
  • This was easy to prepare and tasted great. I made mine into muffins. Filling each well to just about half full, it made 24 nicely domed muffins. Checked the internal temperature at 20 minutes and they were perfect. Will definitely make these again, maybe next time with the addition of nuts and/or chocolate chips.
1 2  All  
bakershotline

Related recipes