The Man With No Name's co-worker directed him to the BEST gluten free recipe for banana bread. It was perfectly dense, moist and delicious.
I was directed to a divine sounding* recipe for coconut banana bread with lime glaze.
*sounding - because I will never actually make the recipe to know if it tastes as good as it sounds.
And so I used both to make our own Gluten Free Coconut Banana Bread with Lime Glaze recipe. And our version makes two loaves!
And so I used both to make our own Gluten Free Coconut Banana Bread with Lime Glaze recipe. And our version makes two loaves!
Yes, there was only half of one loaf left to take a picture of.
We really did consume it that quickly.
Gluten Free Coconut Banana Bread with Lime Glaze
adapted from Gluten Free Mommy and Our Best Bites
Ingredients
1/4 C Quick-Cooking Oats (I just ground some old fashioned oats a little)
1/4 C Almond Flour (I used the pulp left over from making almond milk, dried it and ground it down to powder)
1/2 C Sweet Rice Flour (aka glutinous rice flour - which contains no gluten)
1 C Tapioca Flour/Starch
1 C Rice Flour
2 Tbs Flax Meal
3/4 C Brown Sugar
3/4 C Sugar
1 1/2 tsp Xanthum Gum
1 1/2 tsp Baking Soda
1 tsp Salt
6 Tbs Butter, melted and slightly cooled (to avoid cooking the eggs)
2 Eggs, whisked
1/2 C Yogurt, Plain or Lime flavoured
1/4 C Milk or Lime Juice
1 1/2 tsp Vanilla
3-4 Bananas, mashed
3/4 C Shredded Coconut
Topping
4 Tbs Shredded Coconut
Glaze
3/4 C Powdered Sugar
2 1/2 Tbs Lime Juice
Directions
Preheat oven to 350 degrees.
Mix together dry ingredients. In a separate bowl, mix together wet ingredients. Add wet mixture to dry mixture until just combined. Stir in the 3/4 c coconut.
Pour into two (2) greased/sprayed 9 x 5 loaf pans. Sprinkle each with 2 Tbs of coconut for topping. Bake for 55-60 minutes, covering after 40 minutes when the coconut topping is toasty. Cool the bread for 10 minutes in the pan than remove.
Whisk together powdered sugar and lime juice and drizzle/pour over both loaves. Cool another 15 minutes. Slice and devour!
adapted from Gluten Free Mommy and Our Best Bites
Ingredients
1/4 C Quick-Cooking Oats (I just ground some old fashioned oats a little)
1/4 C Almond Flour (I used the pulp left over from making almond milk, dried it and ground it down to powder)
1/2 C Sweet Rice Flour (aka glutinous rice flour - which contains no gluten)
1 C Tapioca Flour/Starch
1 C Rice Flour
2 Tbs Flax Meal
3/4 C Brown Sugar
3/4 C Sugar
1 1/2 tsp Xanthum Gum
1 1/2 tsp Baking Soda
1 tsp Salt
6 Tbs Butter, melted and slightly cooled (to avoid cooking the eggs)
2 Eggs, whisked
1/2 C Yogurt, Plain or Lime flavoured
1/4 C Milk or Lime Juice
1 1/2 tsp Vanilla
3-4 Bananas, mashed
3/4 C Shredded Coconut
Topping
4 Tbs Shredded Coconut
Glaze
3/4 C Powdered Sugar
2 1/2 Tbs Lime Juice
Directions
Preheat oven to 350 degrees.
Mix together dry ingredients. In a separate bowl, mix together wet ingredients. Add wet mixture to dry mixture until just combined. Stir in the 3/4 c coconut.
Pour into two (2) greased/sprayed 9 x 5 loaf pans. Sprinkle each with 2 Tbs of coconut for topping. Bake for 55-60 minutes, covering after 40 minutes when the coconut topping is toasty. Cool the bread for 10 minutes in the pan than remove.
Whisk together powdered sugar and lime juice and drizzle/pour over both loaves. Cool another 15 minutes. Slice and devour!
