Friday 21 March 2014

Banana Coconut Bread using Coconut Flour

I always love things to be simple when it comes to food preparation for the family. So whenever the recipe calls for "one pot dish" or "one pot cake" I would be most delighted to try it out because I get to wash lesser utensils as well as time spent in the kitchen. So here I have a quick recipe which only requires stir and mix after which you could sit back and relax while waiting for the cake to be out from the oven.

This quick Banana Coconut Bread has a lovely moist texture plus coconut scent from coconut flour used and I also love the extract dose of walnuts which gives the bread an extra crunch and nutty flavour.

Gluten Free Coconut Flour and Extra Virgin Coconut Oil
Recently I found two lovely ingredients while doing my weekly grocery trip with mum and these two gems are Organic Coconut Oil and Gluten Free Coconut Flour. Just to share Organic Coconut Oil is known for it's anti-viral and its benefits include healthier skin and hair, lower cholesterol levels, weight loss, increased levels of immunity, proper digestion and etc. And there many ways which you could incorporate coconut oil in your daily life such as use it for cooking, baking, add it into your beverages (smoothie or fruit juice) or even apply it to your hair, face and skin.

Whereas on the other hand Coconut Flour is popular on shelf which is gluten free and low-carb baking as well as they are high is fiber too. On top of that, it also has a lovely coconut scent that add bonus to coconut fans.

More detail on these products can be found in our kitchen tips post here.


From what I Google, coconut flour is quite different when compared to some other gluten flours like oat flour, brown rice flour, ground almond and etc because it absorbs more liquid as compared to the rest making it a bit difficult to substitute into regular recipes. Beside that recipes using coconut flour also tends to use more eggs so for a start perhaps you might consider working with small amount of coconut flour (10 - 20%) onto the standard recipes to experiment the end result first.

(Make: 1 Loaf Tin | Preparation: 10 minutes | Cooking: 35 minutes)

  • 3 Eggs (55g each)
  • 120g Ripe Banana, mashed
  • 1 Tablespoon Honey
  • 40ml Extra Virgin Coconut Oil
  • 1/4 cup Gluten Free Coconut Flour
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Cup Chopped Walnut
  • Some walnut whole as topping

1. Preheat oven to 180°C (or 356 degrees Fahrenheit) , grease and flour the loaf pan. Set aside.

2. In a mixing bowl, whisk together eggs, honey, vanilla extract and coconut oil till combine.

3. Stir in sieved flour mixture (coconut flour + salt + baking soda) till no trace of lumps.

4. Fold in mashed banana till mix through then add in the chopped walnuts and give it a quick stir.

5. Pour batter into prepare loaf tin (17cm x 8cm x 6cm) and topped with walnut whole.

6. Bake in preheated oven for 30-35 minutes or until a skewer inserted in the centre and comes out clean.

This is indeed a very healthy and gluten free banana loaf that is loaded with goodness and natural sweetness from the ripe banana. You can either eat it on it's own or with some good butter and a nice cup of tea to perfect your breakfast or teatime. Will try to share more recipes using coconut flour or coconut oil in other posts soon, do stay tune.


  1. oh yum!!! i love gluten free bakes, especially coconut flour! the aroma and texture is simply marvellous

  2. Thank you for this post! I can't have gluten or I break out in a really bad rash. It would be awesome if you posted more GF recipes! :) I'm trying to figure out how I can make dumplings, manapuas, and other asian fare GF. Born, raised, and still living in's hard to think I'll never be able to eat those things again! My mouth waters when I see some of you amazing posts! I know it's a mission, but I feel that one day I/we can somehow figure it out. ;) Aloha, K


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