There are a few foods that nearly make me lose all self-control.. and one of them is definitely banana bread. It’s almost like I smell it and go into a frenzy and could eat the whole loaf in one sitting. (Just want to put it out there that as a dietitian I totally don’t condone that…)
The first time I made this recipe was in my food science lab (essentially just a glorified cooking class) in undergrad and we had to modify a recipe to make it healthier and more cost efficient. So my cooking buddy (Sam) and I adapted a typical banana bread recipe to be gluten free. Then this time I went a little bit further and made it vegan too. Bananas and applesauce both are great egg replacers, so the bread comes out very moist and fluffy- exactly how banana bread should be!
Banana Coconut Bread
- 2 cups ripe mashed bananas about 3 large bananas
- 1/3 cup coconut oil melted
- 1/2 cup coconut sugar
- 2 cups gluten free flour blend
- 1/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1/4 tsp Himalayan sea salt
- 1 tsp pumpkin spice or cinnamon/nutmeg combo
- 1/2 cup shredded unsweetened coconut
- Optional: chocolate chips or crushed walnuts
- Preheat the oven to 350°F (175°C)
- In a large bowl, mash bananas well
- Add sugar, coconut oil, applesauce, vanilla, and pumpkin spice. Mix well with a wooden spoon.
- In another bowl, combine gluten-free flour, baking soda and salt and mix well
- Add half of dry ingredients to wet ingredients and mix, then add the rest and stir until mixed and a dough
- Transfer to one 8-in. x 4-in. loaf pan coated with cooking spray.
- Top with thinly sliced bananas (optional, but delicious)
- Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.