The best thing about buying bananas, is knowing that inevitably some will be left, and go brown. And making banana bread, cake or muffins is the only responsible non wasteful thing to do (I also peel and freeze them for smoothies).
I must say the cream cheese icing that goes alongside a banana cake is one my all time favourites, however, this recipe for gluten free coconut and banana bread is much healthier and arguably just as yummy without feeling ridiculously indulgent. I have switched up some of the naughtier ingredients, using coconut oil instead of butter, plain flour alternatives and maple syrup instead of sugar. I’ve also thrown in some extra goodies, specifically chia seeds and cinnamon.
I use maple syrup as a sweetener, but you could use the same quantity of honey – or if you don’t have either, some brown or caster sugar of course works. In terms of flour, I like to use a blend of coconut and buckwheat, however, using a plain gluten free flour mix is totally fine. Additionally, if you are coeliac / strictly gluten free, make sure to use gluten free baking powder.
Some optional additional ingredients that work well: pecans, walnuts, lemon zest, chocolate chips, dried fruit etc. The loaf will keep (unsliced) in an airtight container for up to 5 days. It also freezes well pre-sliced and warmed up in the toaster.
I might substitute butter for coconut oil in the batter, but you must eat the final product with lovely salted butter. I’ve hustled to get this coconut and banana bread recipe up as it was requested by my cutie pie little friend Aimee Cox.
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 3 overripe bananas
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 cup dedicated coconut
- 1/4 cup chia seeds
- 3 organic eggs
- 1/2 tsp salt
- 1 cup gluten free flour (plain, coconut or buckwheat or a blend)
- 1 tsp baking powder
Preheat the oven to 180°C. Grease and/or line a loaf tin.
Gently melt honey and coconut oil together in a small pot.
Use a fork to mash the bananas. In a large bowl, mix the bananas with vanilla, cinnamon, desiccated coconut, chia seeds, eggs and salt until combined. Add the melted coconut oil and maple syrup mixture.
Mix the flour/s in last with the baking powder (then add any extras like nuts or chocolate). Don't over mix the batter.
Pour into the greased loaf tin sprinkle lightly with a little more cinnamon. Bake for 50 minutes or until a skewer inserted into the middle comes out clean.
Once finished, let the bread cool in the loaf tin for 10 minutes, then transfer to a wire rack to cool for 20.