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.
If you love banana bread you might also like my Gluten-Free Banana Bread. If you are a fan of blueberries you’ll want to make my Gluten-Free Blueberry Banana Muffins.
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.
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 gluten free 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
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.
Gluten-Free Coconut Pecan Banana Bread
This delicious gluten-free coconut pecan banana bread brings traditional banana bread to a whole new level.
Ingredients
- 2 large over ripe bananas, mashed (1 cup worth)
- ¼ cup avocado oil (or oil of choice)
- ¼ cup dairy-free plain yogurt (or favorite plain yogurt)
- ¾ 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
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup shredded sweetened coconut
- ½ cup pecans, chopped
Instructions
- 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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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 131mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g
Shirley @ gfe & All Gluten-Free Desserts
Love these ingredients, Chrystal! Three of my faves, too. 🙂 Just featured this recipe on All Gluten-Free Desserts. I know folks will love your recipe!
Thanks,
Shirley
Shelly
This banana bread is one of my favorites! Sometimes I leave out the coconut and pecans, and it still tastes amazing.
Shelley
This banana bread is absolutely delicious. The coconut adds an amazing taste to the bread. I substituted maple syrup for the sugar. I added three extra tablespoons of flour to compensate for the extra liquid. I used walnuts since I didn’t have pecans on hand. I only have glass single loaf pans but I happened to have a mini metal loaf pan so I used that instead. The mini loaves came out perfect. I can’t wait to give some to my family to see if they like it as much as I do.
Lindsay
Hi Shelley! Thank you so much for the thoughtful review and for letting us know about your substitutions. I think your family is going to love it!
Jules Shepard
This recipe is absolutely amazing!
jenna urben
I just popped some banana bread in the oven, wish I would have added shredded coconut now 🙂
Sarah @ The Fit Cookie
Ooh yum, this looks so good! I love banana bread, but it sounds even better with coconut and pecans added to it
chrystal
Thank you Sarah! The spices also give it a little bit of a boost 🙂
Best,
Chrystal
Kelly
You got so many of my favorites in here - coconut, pecan, and banana. That's a winner!
chrystal
Thank you!
Kristen Wood
This looks like such a moist and delicious loaf!!
chrystal
Thank you Kristen!
Sharon @ What The Fork
Some of my favorite things in this banana bread!
Kristina
some great baking tips here, and this bread sounds and looks AMAAAAAAZING. 🙂
Kortney
Good tip about letting it cool. I always want a warm slice so the butter melts, but that comes at the cost of an ugly slice.
Kaila (The Wanderlust Celiac)
Love how you explained the key parts of the recipe and filled this post with lots of helpful tips. It looks delicious as well. The perfect breakfast treat!
Stphen
What can I use instead of sugar
chrystal
You can use coconut sugar in this recipe.
Best,
Chrystal
Stphen
Is coconut sugar one to one with sugar
chrystal
Yes, it is in this recipe 🙂
Best,
Chrystal
Sarah
This is seriously the best banana bread I have had! Thank you for the recipe.
Therese
I used dairy-free yogurt and it came out perfect!
Judy
I make regular banana bread that calls for 1-1/2 cups of mashed bananas. What is the exact measurement, instead of "2 ripe bananas" for this g/f recipe??
chrystal
Hi Judy,
It's approximately 1 cup mashed. I've updated the recipe card to reflect it.
Best,
Chrystal
Cindy
What size loaf pan is recommended?
chrystal
Hi Cindy,
My loaf pan is 9 X 5 🙂
Best,
Chrystal
Terry
I made this bread today and it is excellent!! A keeper for sure. I love the addition of coconut to traditional banana bread!!! It made 4 mini loaves!!! Great for gifts!!!
chrystal
So glad you liked it. Thank you for stopping back by and letting me know 🙂
Best,
Chrystal
Lela
This bread is amazing!! Thank you so much.
chrystal
I'm so glad you like it! Thank you for letting me know.
Best,
Chrystal
Krys
I made your banana bread today and omg it’s so delicious! I used 3 bananas instead of 2, only 1/2 cup sugar instead of 3/4 cup and I used 1 tsp of pumpkin pie spice instead of cinnamon and nutmeg separately. I used 1/2 cup of pecans but did not use any coconut. I will be making this recipe all the time now, thank you!
chrystal
HI Krys,
Thank you for taking time to stop by and let me know you liked it! I will have to try pumpkin spice in it next time I make it 🙂
All my best,
Chrystal
Jill
Have you tried toasting the nuts and coconut before mixing in?
chrystal
Hi Jill,
Yes! It's scrumptious. 🙂 Let me know how it turns out!
Best,
Chrystal
Angela
Has anyone tried making these into muffins? I did today and they collapsed a little on top. This is my favorite gf banana bread recipe so I was hoping it would make muffins, too. Any suggestions on how I can tweak it for standard size muffin tin (12).
chrystal
Hi Angela,
I haven't tried making these into muffins. Try reducing the sugar from 3/4 cup to 2/3 and see if that does the trick.
Best,
Chrystal
Raegan
Thank you so much for providing such wonderful recipes! I love this Banana Bread Recipe so much! I use coconut oil instead of the avocado oil and it adds a really nice coconut flavor. Love love love!
chrystal
Hi Raegan,
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal