Gluten-Free Coconut Banana Bread with Honey
A naturally sweetened banana bread featuring coconut oil and shredded coconut for tropical flavor and moist texture. This gluten-free version uses honey or maple syrup instead of refined sugar, making it perfect for breakfast, snacks, or dessert. The combination of ripe bananas and coconut creates a subtly sweet loaf with tender crumb and light coconut fragrance that appeals to both gluten-free and traditional bread lovers.
Ingredients
- 3 ripe bananas, mashed
- ⅓ cup coconut oil, melted
- ½ cup honey or maple syrup
- 2 eggsflax eggs2 flax eggs for 2 regularveganegg-freeeggs-free
Mix 2 tbsp ground flax with 6 tbsp water
Full guide → - 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 ¾ cup gluten-free flour blendall-purpose flour1:1gluten-freeadds gluten
Use regular flour if gluten tolerance
- ½ cup unsweetened shredded coconut
Instructions
- 1
Preheat oven and grease a loaf pan
- 2
Combine mashed bananas, melted coconut oil, and honey in large bowl
- 3
Add eggs and vanilla extract, stir until well combined
- 4
Whisk together flour blend, baking soda, salt, and cinnamon in separate bowl
- 5
Gradually add dry ingredients to wet ingredients, mixing until just combined
- 6
Fold in shredded coconut
- 7
Pour batter into prepared loaf pan and bake until toothpick comes out clean
- 8
Cool in pan for 10 minutes, then transfer to wire rack to cool completely
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Don't overmix the batter after adding flour to keep the bread tender
Test doneness with a toothpick - it should come out with just a few moist crumbs
Good to Know
Store covered at room temperature for 3 days or refrigerate for 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature, optionally toasted with butter
Common Mistakes
Don't overmix batter to avoid tough bread
Use very ripe bananas to avoid bland flavor
Cool completely before slicing to prevent crumbling
Substitutions
Vegan Options
Mix 2 tbsp ground flax with 6 tbsp water
Full guide →Gluten-Free Swaps
Use regular flour if gluten tolerance
General Alternatives
FAQ
Can I freeze this banana bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
What if I don't have gluten-free flour?
Regular all-purpose flour works perfectly as a 1:1 substitute if you don't need the bread to be gluten-free.
How do I know when the bread is done?
Insert a toothpick into the center - it should come out with just a few moist crumbs, not wet batter.