Tender Gluten-Free Banana Bread loaded with ripe bananas, coconut, and pecans. This delicious gluten-free coconut pecan banana bread brings traditional banana bread to a whole new level. Use your overripe bananas to bake up this quick and simple gluten-free banana bread that has a delicious and nutritious twist.
For more recipes check out my Gluten-Free Breads and Muffins.
This post is sponsored by Bob’s Red Mill. I was compensated for this post. Opinions are my own.
Gluten-Free Coconut Pecan Banana Bread
I think everyone knows by now that coconut, pecans, and bananas are three of my favorite ingredients to work with. All three have very distinct flavors and textures. Each one provides extra nutrition and enhances the quality of the baked good it is partnered with.
This recipe takes your classic gluten-free banana bread to the next level by adding in some additional spices, coconut, and pecans. The combination of textures and flavors produces a wonderful and perfectly balanced loaf of bread. It’s quick, simple, and freezes well.
I often get questions about gluten-free banana bread recipes. I tried to answer a few for you below so that you can product a delicious gluten-free banana bread without any fuss. If you have additional questions please leave a comment and I will get back to you.
Can I use baking powder instead of baking soda to make banana bread?
Yes! I’s not a 1 to 1 but if you’re in a pinch you can use baking powder to help your gluten-free banana bread rise. To substitute the baking soda with baking powder, use 4 teaspoons for every teaspoon of baking soda called for in a recipe. For example, in this recipe it calls for 1 teaspoon of baking soda, simply use 4 teaspoons of baking powder (unless you are at a high altitude, then this substitution may not work well for you).
How do you know when your banana bread is done?
I always recommend that you start testing your banana bread for doneness about 5-7 minutes before the recipe calls for. Oven temperatures may vary and this can effect your actual baking time. Insert a cake tester or long toothpick into the center of the loaf. If it comes out clean, it’s done.
What happens when you forget to put baking soda in a recipe?
Baking soda is an important leavening agent in recipes. If you forget it, your gluten-free banana bread will not rise. It’ll still taste good, but it will be hard and dense. If you leave the baking soda out of this gluten-free coconut pecan bread consider making it into french toast.
How long should the gluten-free banana bread cool before removing from pan?
Let your gluten-free banana bread cool in the pan for at least ten minutes. Remember, most cakes, cupcakes, and quick breads continue to cook some after being removed from the oven. Allowing it time to cool will help it set up, and help keep it from falling apart in a steamy mess when you remove it from the pan.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don’t have the ingredient weights for all my recipes yet.
I love experimenting with gluten-free banana bread recipes and my family loves test tasting every loaf we bake up.
I love experimenting with gluten-free banana bread recipes and my family loves test tasting every loaf we bake up. I’ve made everything from Gluten-Free Chocolate Banana Bread to Gluten-Free Blueberry Banana Bread.
Interested in another recipe that uses banana? How about Gluten-Free Banana Everything Bars? They are scrumptious.
If you make this gluten-free coconut pecan banana bread please stop back by and let me know if the tips helped and what you thought of the recipe.
- 2 large over ripe bananas, mashed (1 cup worth)
- 1/4 cup avocado oil (or oil of choice)
- 1/4 cup dairy-free plain yogurt (or favorite plain yogurt)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon gluten-free vanilla extract
- 1 cup Bob's Red Mill 1-to-1 gluten-free flour blend
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup shredded sweetened coconut
- 1/2 cup pecans, chopped
- Preheat the oven to 350°F (180°C). Grease a 9X5 metal loaf pan; set aside.
- In a large mixing bowl mix mashed banana, oil, yogurt, sugar, eggs, and vanilla and whisk until smooth.
- Add flour, baking soda, salt, cinnamon and nutmeg. Stir until combined.
- Fold in chopped pecans and shredded coconut.
- Pour batter into the prepared loaf pan and tap it on the counter a few times until it's level.
- Bake for 45-55 minutes or until cooked through and a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
- Store in an airtight container at room temperature for up to three days.
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Serving Size:1 slice
Amount Per Serving: Calories: 165 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 23mg Sodium: 131mg Carbohydrates: 22g Fiber: 1g Sugar: 13g Protein: 2g