From the kitchen
Gluten-Free Banana Coconut Bread
A rich, dense banana loaf that relies on the density of coconut milk for structure in place of gluten.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 cups Gluten-Free 1:1 Baking Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 very ripe Bananas, mashed
- 1/2 cup Canned Coconut Milk, well shaken
- 2 large Eggs
- 1/3 cup Melted Coconut Oil
- 1/2 cup Brown Sugar
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk the gluten-free flour, baking soda, and salt together.
- In a separate bowl, mix the mashed bananas, coconut milk, eggs, melted coconut oil, and brown sugar until smooth.
- Fold the wet ingredients into the dry just until combined.
- Pour into the prepared pan and bake 55 to 65 minutes, tenting with foil if the top browns too quickly, until a toothpick comes out clean.
Kitchen note
Gluten-free flour blends need all the structural help they can get, and coconut milk's fat content is doing real work here — don't substitute a lighter milk in this particular recipe, or the loaf may fall apart when sliced.
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