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–+ servings
Pineapple coconut banana bread slice on parchment paper.

Gluten-Free Pineapple Coconut Banana Bread Recipe

Pineapple Coconut Banana Bread tastes like a tropical vacation! It's super moist and each bite is bursting with pineapple flavor! Enjoy a slice of this delicious loaf as dessert, breakfast, or even a quick snack.
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Prep Time 15 minutes
45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 209 kcal

Equipment

  • 1 Small Loaf Pan
  • Parchment Paper or Nonstick Cooking Spray

Ingredients
  

Wet Ingredients

  • 1 Cup Mashed Banana
  • 2 Eggs
  • 3 Tablespoons Coconut Oil, Melted
  • ⅓ Cup Coconut Sugar
  • 1 Tablespoon Apple Cider Vinegar

Dry Ingredients

  • ¾ Cup Cassava Flour
  • ¼ Cup Coconut Flour
  • 2 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Add In's

  • 1 Cup Diced Pineapple
  • ⅓ Cup Finely Shredded Unsweetened Coconut

Instructions
 

  • Start by adding the mashed banana, eggs, melted coconut oil, coconut sugar, and apple cider vinegar into a large bowl. Whisk together until fully combined.
  • Next, add coconut flour, cassava flour, baking powder, baking soda, and salt into a small bowl. Whisk together until fully combined.
  • Pour the dry mixture into the wet mixture and fold together until all flour has been absorbed.
  • Finally, fold in the shredded coconut and diced pineapple. Pour the dough into a greased bread pan and bake at 350 degrees for about 45-50 minutes. (The top will be golden brown.)
  • Remove the bread from the oven and let cool for 30-60 minutes before cutting. If you use parchment paper, remove the bread from the pan immediately and place on a metal cooling rack.

Notes

Expert Tips

  • Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45 minutes. If you use a larger bread pan, it will bake faster.
  • Check the bread with a toothpick before removing. If the toothpick comes out clean, you'll know it's done.
  • My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe and soft.
  • If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
  • For best results, use a spoon to add flour into the measuring cups. Scrape the excess off the top with a butter knife. Do not pack flour into the measuring cup.
  • If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

How to Store Leftovers

To keep the bread fresh, I like to store it in an airtight container in the refrigerator. You can also keep it at room temperature!
To freeze leftover bread, cut the loaf into individual slices and store them in an airtight container or freezer bag.
** See full post for more information!

Nutrition

Serving: 1ServingCalories: 209kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 342mgPotassium: 163mgFiber: 3gSugar: 15gVitamin A: 89IUVitamin C: 13mgCalcium: 87mgIron: 1mg
Keywords dairy free pineapple banana bread, gluten free banana bread, pineapple banana bread, pineapple coconut bread
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