New Recipe: Banana Coconut Bread {gluten free}

This recipe is perfect for a change on the traditional banana bread. It uses coconut oil and has very little sugar. Hope you enjoy!! I may try making this again and add chocolate chips!


½ Cup Coconut Oil

¾ Cup Sugar

2 Eggs

1 tsp Vanilla Extract

½ tsp Almond Extract

1½ Cups Gluten Free AP Flour

1 tsp Baking Soda

½ tsp Sea Salt

½ Cup Greek Yogurt (plain)

½ Cup Coconut, shredded and sweetened, plus more for garnish

3 Ripe Bananas, smashed


  1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan with coconut oil.
  2. In a separate bowl, mash together the bananas, sugar, greek yogurt, and coconut oil.
  3. Add the vanilla extract, almond extract, and eggs to the banana mixture (above), whisking to combine.
  4. In a separate bowl, sift together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients, whisking to combine.
  6. Fold in the coconut.
  7. Spread evenly into the pan and garnish with coconut. Lightly cover the top with a piece of tinfoil so the coconut doesn’t burn, but don’t seal down the sides so the bread has room to rise.
  8. Bake for 75 minutes or until the bread springs back to the touch and is firm at the top, golden brown on the sides.

One Comment Add yours

  1. Stefani says:

    Sounds delicious, looks moist, and for people like me who are reducing their sugar intake, a good recipe.


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