Are you ready to indulge in a slice of pure bliss? This Gluten Free Coconut Banana Bread with Walnuts is not just a treat; it’s a delightful experience that will have your taste buds dancing! Imagine the sweet aroma of ripe bananas mingling with the tropical essence of coconut, all wrapped up in a warm, nutty loaf that’s entirely gluten-free. Whether you’re looking for a healthy snack or a scrumptious breakfast option, this recipe is your ticket to a guilt-free indulgence. Get ready to impress your friends and family with this easy-to-make, mouthwatering banana bread that’s sure to become a household favorite!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the sides overhang for easy removal. Lightly grease the parchment with coconut oil.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until smooth and creamy. The bananas should be very soft with minimal lumps.
- Pour the melted coconut oil into the mashed bananas. Add honey (or maple syrup), eggs, and vanilla extract. Whisk the wet ingredients together until well combined and slightly frothy.
- In a separate bowl, sift together the gluten-free all-purpose flour, baking soda, and salt. This helps remove any clumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in the shredded coconut and chopped walnuts, reserving a small handful of walnuts for topping if desired.
- Transfer the batter to the prepared loaf pan, spreading it evenly. Sprinkle the reserved walnuts on top if using.
- Bake in the preheated oven for 55-60 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your bread will be! Look for bananas with plenty of brown spots for maximum flavor.
- Use Room Temperature Ingredients: For a smoother batter, let your eggs and coconut oil come to room temperature before mixing. This helps them combine better with the other ingredients.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle!
- Add Extra Texture: Feel free to customize your banana bread by adding in other mix-ins like chocolate chips, dried fruit, or seeds for added texture and flavor.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready!
- Cool Before Slicing: Allow the bread to cool completely before slicing. This helps the loaf set and makes for cleaner slices.
- Storage Tips: Keep your banana bread fresh by storing it in an airtight container at room temperature for up to 3 days, or refrigerate it for a week. You can also freeze slices for a quick snack later!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 35mg
