Monday 8 June 2015

[Gluten + Dairy Free] Banana Bread With Raspberry And Coconut

Recently I have an obsession for Banana Bread and I have being trying different combination of ingredients and methods to get the best recipe for my family. And for those who do gluten free bakes you will realize most of the time the bakes tend to be dry and crumbly due to the use of ingredients. But for this super easy one bowl "gluten + dairy free" Banana Bread recipe; the end result is amazing with super moist and hearty texture all thanks to the over-ripe bananas. Furthermore together with the raspberry the combination of banana and coconut are a match made in heaven that adds bonus points to this bake too.

(with raspberry and coconut)

Gluten Free Banana Bread with Raspberry and Coconut
As a diary free recipe you can use alternative such as almond milk, quinoa milk, rice milk, coconut milk and etc to replace normal fresh milk. And the same goes to raspberry where you can substitute it with diced apple or pear; chopped nuts or even leave it plain on its own.

This banana bread (cut into 1" thick slice) also freeze well up to 3 months in airtight container. To serve just pop the serving portion(s) into an oven toaster and reheat it before with butter or honey.

Ingredients for making gluten free banana bread

(Yield: 14 x 21cm loaf pan | Preparation: 10 mins | Baking: 50 mins)

170g Self-raising Flour (gluten free)
120g Brown Sugar
1/4 Teaspoon Baking Soda
40g Desiccated Coconut
80g Fresh/Frozen Raspberries

180g Banana, mashed
60ml Soy Milk
60ml Extra Virgin Coconut Oil/Grapeseed oil

[Wet Ingredient] Mashed banana, coconut oil and soy milk.
1. Preheat oven to 180°C (356°F). Grease and floured a 14 x 21cm loaf pan.

2. In a large mixing bowl, sieved in flour and baking soda then stir in brown sugar and dedicated coconut.

3. Mix mashed banana, oil and soya milk in a bowl.

4. Next stir banana mixture into dry ingredient till mix. Toss in raspberries and give it a few folds.

5. Transfer batter to grease pan and bake in preheated oven for 50 minutes or when skewer inserted and comes out clean.

6. Stand cake on rack for 5 minutes then transferring it to cooling rack to cool for another 15 minutes before cutting.

7. Serve bread with some dairy free spread or caramelized banana and enjoy.

A short demo clip on how to prepare this quick and easy Gluten Free Banana Bread.

为了各个健康,现在有很多人都采纳无麸质饮食gluten-free diet)。 具体来说这些肠胃过敏者是不能享用含有麦麸如意大利面、披萨、啤酒、燕麦、起司、面包等等的食物。而近几年来我也因肠胃过敏的问题渐渐地改善了一些平日的饮食习惯。对于喜爱甜点的我,西式糕点是我最难舍弃的一种因此我便开始研究一些无麸质的烘培和饮食。这次就和大家分享这个超容易做的"无麸质,无奶,无蛋覆盆子香蕉椰子面包

(分量: 14x21cm 长方形烘盘 | 准备: 10 分钟 | 烘烤时间: 50 分钟)

170克无麸质自发面粉 (gluten free self-raising flour)
110克黑糖 (brown sugar)


1.先将烤箱预热到180摄氏度,并在一个14 x 21公分的长方形烘盘四周刷上油后扑好烘焙纸, 备用。



4. 最后加入覆盆子再轻轻搅拌几次然后倒入准备好的烘盘,送进烤箱烘50分钟


Happy 10th Birthday; Cuisine Paradise!
This year we at Cuisine Paradise celebrates our 10th years in blogging which supposed to be on 30 April 2015. But the blur me (author of this blog) totally forgotten all about it due to kiddo mid-exam and my health issue weeks back and etc. Although we are a month late for the celebration but I still want to thank each and everyone of you for your sincere supports, likes and follows throughout all our social media platforms (Facebook, Instagram, Dayre, Pinterest and Twitter) during these 10 long years. I hope my passion for blogging will continue to inspire your daily reads as well as for me to share more yummy recipes with you peeps!

Once again, thank you everyone! Your continued support is my daily dose of motivation.


  1. 你好 ellena 。。


  2. I've tried this recipe and everyone loves it! Just a query from my colleague, is it possible to subsitute coconut oil w melted butter in the same measurement?

    1. Hi Michelle,

      Thanks for the kind words and feedback. Yes you can substitute coconut oil with same amount of either cornoil, grapeseed oil or melted butter. HTH :)


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