Coconut Banana Bread was my wonderful friend Julie's favorite banana bread recipe. She asked me to modify it, since she's missed it since going gluten-free. And, we have success! It is fantastic!  You will love the mix of flavors that takes it from being plain old banana bread into something even better!  I always find myself with over-ripe bananas in the freezer, so this is a great way to use them up that the whole family will love! Enjoy!

Fresh out of the oven and glazed. Yum!

Coconut Banana Bread w/ Lemon Glaze

Makes 2 mini loaves

 

Butter 2 mini loaf pans (or 1 bread loaf pan)

Preheat oven to 350F.

 

Mix the following dry ingredients in a bowl, then set aside:

¾ cup Kristin’s gluten free flour mix (*see note below)

¾ tsp xanthan gum

½ tsp baking soda

¼ tsp salt

 

Whisk in a large bowl:

¾ cup mashed ripe banana (2 small bananas  - ** see note below)

2 Tbsp oil

1 ½ Tbsp orange juice (fresh-squeezed is best)

2 Tbsp plain yogurt (lactose-free works well)

½ cup sugar

¼ - ½ tsp vanilla extract

1 egg

 

Add dry ingredients to wet ingredients, stirring until combined. 

Then add:

¼ cup sweetened flaked coconut

 

Pour into prepared pans, dividing evenly.

Sprinkle over top of batter:

½ Tbsp sweetened flaked coconut

Bake at 350F for 30-35 minutes for mini loaves, 45-50 for single loaf. 

Remove from oven and place pan on cooling rack for 10 minutes. 

While resting, mix together the following to glaze the bread:

½ Tbsp sweetened flaked coconut

¼ cup powdered sugar

2 tsp fresh lemon (or lime) juice

 

After 10 minutes, remove loaves from pan and place loaves on cooling rack.  (place a bit of foil under the cooling rack)  Spread the glaze evenly on top of loaves. 

 

Let cool, slice and enjoy!!!

 

* Flour note: to make 1 cup Kristin’s GF flour mix (this recipe calls for ¾ cup), you can mix the following for a close approximation that will work very well:

½ cup brown rice flour

¼ cup sorghum flour (or extra brown rice, if you don’t have sorghum)

¼ cup cornstarch (or scant ¼ cup of arrowroot)

1 Tbsp potato starch

1 Tbsp tapioca starch

1/3 tsp xanthan gum (aka, between ¼ and ½ tsp)

 

** Banana note: I freeze old bananas peeled, and in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread.  Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.

Coconut Banana Bread w/ Lemon Glaze Recipe by Successfully Gluten Free!