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Gluten-free Tropical Banana Nut Bread

Be Well with Liza
Tropical Banana Nut Bread is a new twist on a classic favorite! Tropical Banana Nut Bread has shredded coconut to give it a tropical flair along with chocolate chips and ground walnuts to give it a rich flavor. This recipe is gluten-free and dairy-free and is simple to make. It's perfect with a pat of grass-fed butter and a cup of coffee.
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Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 307 kcal

Equipment

  • Mixer (Stand Mixer or Hand Mixer)
  • Whisk
  • Mixing Bowls
  • Standard Size Loaf Pan (8 ½ X 4 ½ X 2 ½), greased
  • Measuring Cups and Spoons
  • Rubber Scraper
  • Oven heated to 350°

Ingredients
  

Dry Ingredients

  • 2 cups Gluten Free Flour I like Bob's Red Mill 1:1 Gluten Free Flour.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Salt

Wet Ingredients

  • ½ cup Unsalted Butter Softened
  • ½ cup Granulated Cane Sugar I use organic cane sugar so it is not bleached
  • 2 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1-2 tbsp Almond Milk Or non-dairy milk of your choice
  • 4-5 Very Ripe Bananas (4 large or 5 small)
  • cup Walnuts, ground or finely chopped I use my coffee grinder for this step
  • cup Shredded Coconut
  • ½ cup Chocolate Chips

Instructions
 

  • Pre-heat oven to 350°. Gather all your ingredients. Add flour, baking powder, baking soda, and salt to a small bowl and whisk well to combine. Set bowl aside.
    Ingredients for Tropical Banana Bread
  • In a stand mixer or with hand mixer in a separate bowl, beat softened butter until creamy.
  • Add sugar to bowl with butter and beat for 1-2 minutes until incorporated into the butter.
  • Add eggs and beat until mixed well into the butter/sugar mixture.
  • Add vanilla and almond milk and beat until incorporated.
  • Add the VERY ripe bananas one at a time and beat until the bananas are broken into very small pieces.
  • Add dry ingredients that were combined and set aside in the first step and mix well with mixer.
  • By hand, mix in coconut, ground walnuts, and chocolate chips and mix until fully combined.
  • Pour/scrape batter into a greased standard size loaf pan.
  • Bake for 50 - 60 minutes in a 350° oven. Oven times may vary so start checking at 50 minutes. My bread is done at 55 minutes. The bread should be golden to light brown on top.
  • Allow to cool in pan for 15 minutes on cooling rack and then turn out of pan to allow to cool 20 - 30 minutes more before cutting.
  • This bread is excellent warm or toasted in a toaster oven with a pat of grass fed butter. Yum!
    Slice of tropical banana bread with butter

Notes

I use Bob's Red Mill One to One Baking flour because it substitutes exactly 1:1 for regular flour for recipes like this one.  If you use a different brand of gluten-free flour, make sure that the flour has xanthan gum added, or you will need to add it.  Your flour packaging should give guidelines for adding xanthan gum specific to your brand. 
If you are not gluten-free, you could substitute regular all-purpose flour.  
If you are allergic to nuts, you can eliminate the ground walnuts and the almond milk and use another non-dairy milk instead.  
If you aren't dairy-free, you could use regular milk instead of almond milk.
I use ground walnuts because my family does not like the texture of the nuts in the bread, but I like the nutty flavor the walnuts give it, along with the protein and omega -3's, so I sneak them in by grinding the walnuts up.  You can chop the nuts if you prefer, and you can also toast them to enhance the nutty flavor in a 400-degree oven for about 10 minutes.  
I hope you enjoy this tropical banana bread as much as my family and I do! 

Nutrition

Serving: 1sliceSodium: 234mgCalcium: 56mgVitamin C: 5mgVitamin A: 369IUSugar: 20gFiber: 4gPotassium: 251mgCholesterol: 57mgCalories: 307kcalSaturated Fat: 7gFat: 15gProtein: 5gCarbohydrates: 43gIron: 1mg
Keyword banana bread, bread, quick breads, snack breads
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