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Gluten Free Coconut-Ginger Banana Bread

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  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 1
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Classic, gluten free banana quick bread made with coconut and crystallized ginger.
by: Girl vs Dough
Updated Nov 9, 2014
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Ingredients

  • 1 1/4 cups granulated sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 cups mashed very ripe bananas (about 3 medium)
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups gluten free all-purpose baking flour
  • 1 3/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup chopped crystallized ginger

Steps

  • 1
    Preheat oven to 350°F. Grease the bottom only of a 9-by-5-inch loaf pan and set aside.
  • 2
    Cream together sugar and butter in a large bowl or bowl of a stand mixer for 2 minutes. Stir in eggs until combined.
  • 3
    Add bananas, buttermilk and vanilla extract and stir until smooth. Add flour, xantham gum, baking soda and salt and stir until just moistened. Stir in coconut flakes and ginger and pour batter into prepared pan.
  • 4
    Bake loaf for 1 hour 15 minutes, covering lightly with aluminum foil if the top or sides turn brown too quickly. The loaf is done when a toothpick inserted in the center comes out clean.
  • 5
    Remove pan from oven and place on a cooling rack for 10 minutes before removing loaf from pan. Allow loaf to cool completely before slicing or serving.
  • 6
    NOTE: For those who don’t need to go gluten free, just use 2 1/2 cups regular all-purpose flour and omit the xantham gum.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Let’s play a game. It’s called, “Can You Tell It’s Gluten Free?” Get excited, people!

    First up: Gluten Free Coconut-Ginger Banana Bread. Take a good look…can you tell it’s gluten free?

    The answer is no. No, you cannot. Game over. (Applause!)

    OK, now that we’re done playing the lamest game ever, let’s talk about this supercalifragilisticexpialidocious banana bread (and the fact that I just spelled supercalifragilisticexpialidocious correctly on the first try! I did, I really did!). It’s sweet, it’s coconut-y, it’s gingery, it’s banana-y, it’s everything you dream about in a scrumptious quick bread…but without all the gluten.

    And it’s true, folks – you really can’t tell it’s gluten free. The texture is just like a regular quick bread, with a moist, light and cakey crumb. The taste is just like a classic banana bread, but with the added tropical, fruity flavors of sweet coconut flakes and sugary, crystallized ginger. And survey from my trusted blind taste testers (a.k.a., friends and family) said before they knew it was gluten free, that it was undetectable. Ladies and gentlemen, we have a winner. (Applause!) This gluten free bread recipe is one everyone can enjoy.

    A few notes:

    1)    For those who don’t need to go gluten free, you can make this bread with regular all-purpose baking flour and just omit the xanthan gum (which often is used in GF baking as a binding agent).

    2)    For those who are baking this for a friend or family member who is allergic to gluten, be sure to use gluten free baking powder and keep all surfaces and utensils free of gluten while making this recipe.

    3)    Finally, do not fear the gluten free baking. Just be sure to use a high-quality gluten free all-purpose baking flour, and this quick bread recipe will be easy as pie… er, quick bread.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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