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Gluten-Free Banana Bread with Coconut and Flax

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Trage

Gluten-Free Banana Bread with Coconut and Flax Recipe Gluten-Free Banana Bread with Coconut and Flax Recipe

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!

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At a glance

Prep
Bake
Total
Yield
1 loaf, 16 servings
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.