Gluten Free Coconut Banana Bread

This Gluten Free Coconut Banana Bread might be my favorite variation of traditional banana bread. It blends the sweet, moist taste of ripe bananas with the rich, tropical flavor of coconut. The shredded coconut adds a delightful nutty texture, making this baked treat an irresistible combination of flavors. This recipe is made with solid coconut oil instead of butter. This not only gives it a lovely hint of coconut but also keeps it moist for days.

Recipe Ingredient Notes

Gluten Free Flour: I tested this coconut banana bread recipe with Bob’s Red Mill 1 – to 1 and King Arthur Measure for Measure Flour and both blends work great. This does not mean other brands will not work in this recipe. I just have not tested them in this application.

Coconut Oil: Coconut oil is the fat in this coconut banana bread recipe making it dairy free. You can either use unrefined (also known as virgin) or refined coconut oil. The oil needs to be solid since it is replacing the butter. Do not use melted coconut oil.

Coconut Yogurt: The coconut yogurt not only provides flavor but is also a binder that produces a thick batter. The thick quick bread batter tends to rise higher when baked. I use a greek style coconut yogurt. You may also use regular sour cream or greek yogurt. (low fat is okay)

Shredded Coconut: I use fine shredded, unsweetened coconut in this recipe. One still gets all the coconut flavor without the added sweetness and moistness. It also makes for cleaner slices of the finished baked gluten free coconut banana bread.

Bananas: For the best results use ripe bananas, with a lot of brown spots but aren’t mushy. You can also use frozen bananas for this recipe. To freeze bananas, just place them with their peel in the freezer. When ready to use them, place them in a bowl and allow for them to thaw at room temperature. Please be aware that they will release some liquid which you can discard.

How to make Coconut Banana Bread

I bake all my quick breads in an 8.4”x4.5”x4.1 Pullman Loaf Pan but a standard 8×4 loaf pan will work as well. The recommended baking times ARE for a Pullman Loaf Pan. A Pullman loaf pan is a rectangular pan with straight sides which allows cakes and breads, like this gluten free coconut bread, to rise taller without collapsing.

Step 1: Preheat the oven to 350F. Make sure the wire racks in the oven are arranged in the middle so the coconut banana bread will bake at an even temperature. Spray the Pullman Loaf Pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.

Step 2: In a small bowl stir together the gluten-free multi-purpose flour, unsweetened coconut, baking soda, and kosher salt. Set aside.

Step 3:  In a separate bowl mash the ripe bananas with a fork. Add the coconut yogurt, lime juice and pure vanilla extract to the mashed bananas. With a whisk, combine the wet ingredients. If you like you can replace the lime juice with equal amounts of dark rum or bourbon. Make sure to ZEST the limes before you juice them!

Step 4:  In the bowl of the stand mixer combine the granulated white sugar and the zest of 2-3 limes (about a generous tablespoon). Using your fingers or the back of a large spoon, rub the zest into the sugar. This will bring out the oils and lime flavor which pairs very well with the bananas and coconut used in this quick bread recipe.

Step 5:  Add the solid coconut oil to the sugar. Mix at a low speed until it resembles a mealy powder, and the big chunks of coconut oil are the size of lentils. It is okay if there are some visible small chunks of coconut oil.

Step 6: With the mixer running at a low speed, add the room temperature eggs, one by one. Mix until full incorporated.

Step 7: Add the wet ingredients (mashed banana mix) and mix at a medium-low speed until combined. Turn off the mixer and with a flexible spatula scrape down the sides of the bowl and the paddle attachment.

Step 8: Add the dry ingredient mixture to the wet ingredients. Mix until it has a smooth consistency. Don't overmix the coconut banana bread batter or you will end up with a denser bread. Using a flexible spatula, give the batter a few good stirs making sure there are no pockets of the flour mixture hiding at the bottom of the pan.

Step 9: Pour the batter into the prepared loaf pan and smooth out evenly with the back of a spoon or a flexible spatula. If you like, dip a butter knife in some neutral oil and make a "cut" around ¼ inch deep down the middle of the loaf batter. This will be a guide for the "middle crack" of your quick bread (which will happen anyways but this way you know where it will happen)

Step 10: Place the gluten free coconut banana bread in the preheated oven and bake at 350F for 65-75 minutes. Cook time and total time depends on the size of loaf pan you use and the oven. If you are worried your bread might turn too dark quickly, cover it with some aluminum foil after 45 mins of baking. The bread is done when it is golden brown, and a toothpick inserted in the center of the loaf comes out clean. The internal temperature should register between 200F and 205F. Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely and glaze.

Lime Glaze for Coconut Banana Bread

This gluten free coconut banana bread is finished with a simple lime glaze which is just made of two ingredients. Combine the powdered sugar and fresh-squeezed lime juice (the juice from about one medium lime) in a small bowl and whisk until smooth and creamy. I recommend adding little by little of the lime juice until you have the desired consistency.

The lime glaze should cover the back of a spoon. A properly thin glaze should have a smooth, flowing consistency. When you lift a spoonful of glaze and let it drizzle back into the bowl, it should flow off smoothly, forming a thin ribbon as it falls.

If it's too thick, it may clump or fall in uneven blobs. If your glaze is too thin, you can add more powdered sugar to thicken it. Again, add small amounts at a time and mix thoroughly before making further adjustments.

It's always a good idea to start with a slightly thicker glaze and gradually thin it out until you achieve the desired texture. This way, you have better control over the glazing process.

Place the cooled coconut banana bread on a wire rack, with a tray or parchment paper underneath to catch any excess glaze. Using a spoon, drizzle the glaze evenly over the top of the bread. Start in the center and move outward for more even coverage.

Sprinkle the lime glaze with some toasted coconut for decoration if you like. I use sweetened coconut flakes for this since the longer threads look nice as decorations. Chopped Macadamia nuts would make a pretty and delicious decoration as well.

Storage & Freezing

Store any leftover Gluten Free Coconut Banana Bread in an airtight container at room temperature for up to 3-4 days. While this banana bread is delicious the day it has been baked, personally I prefer it the day after. The flavors having more time to meld and develop.

If you plan on freezing the banana bread, you can either freeze the entire loaf (preferably unglazed) or freeze the individual slices. To freeze an entire loaf, make sure it cooled completely. Tightly wrap it with plastic wrap and place it in a freezer bag. Freeze up to 2 months. Allow for it to thaw in the fridge overnight or for several hours at room time, glaze as directed and serve.

To freeze the individual slices of coconut banana bread place the slices on a parchment-lined sheet tray. Place it in the freezer for at least 2hrs or until the slices are fully frozen. Once frozen wrap each slice in plastic wrap, place it in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature. Please be advised that the glaze may stick to the plastic wrap.

FAQ - Gluten Free Coconut Banana Bread

More Gluten Free Quick Bread Recipes to try