Gluten Free Banana Coconut Bread




This really is a mishmash of different recipes I have tried in the past. The result is a light, fluffy, sweet bread that is delicious on its own, with a wedge of melted butter or topped with your favourite nut butter. The hardest part of all is waiting for the loaf to cool before devouring it! The banana, coconut and vanilla bring a good amount of natural sweetness to the recipe on their own, so I’ve tried to keep the actual sugar content to a minimum.



  • 2 large or 3 small very ripe bananas
  • 1 egg
  • 60g coconut oil (or unsalted butter), melted but not too hot
  • 1tsp vanilla extract
  • 100g buckwheat flour
  • 100g ground almonds
  • 50g soft brown sugar (or equivalent in maple syrup or honey)
  • 25g dessicated coconut
  • 2 tsp baking powder
  • 1 tsp cinnamon or mixed spice
  • Pinch of sea salt
  • A dash of milk (oat or coconut milk are nice alternatives)



Preheat the oven to 190°C and grease a bread tin with butter or coconut oil.

Place the bananas, egg, coconut oil/butter and vanilla extract in a food processor, whizz for a few seconds, then add the dry ingredients and process until fairly smooth. If the mixture becomes too dry, add a dash of milk until you are happy with the consistency. It should be gloopy, not runny. Alternatively, good old fashioned manual whisking can be employed!



Pour the mixture into the bread tin and bake for 30 – 40 minutes, until golden brown and cracked on top. Place a knife through the middle and if it comes out clean, your loaf is ready.




Now the hard part – waiting for it to cool before digging in! Give it a good hour on a cooling rack before attempting to cut the loaf into slices.




This is what happens if you’re impatient like me – it crumbles into chunks….perfect bite-size chunks that have just got to be eaten on the spot!