Gluten-Free Toasted Coconut Blueberry Banana Bread
This Gluten-Free Toasted Coconut Blueberry Banana Bread is so full of delicious, fruity flavors! You’d never guess that it was low-fat (no butter or oil!), low-sugar, and gluten-free.
I’m utterly confused as to how the heck it is summer already, but I’m trying to fully embrace the bounties of gorgeous fruits and tropical flavors that the season allows me to incorporate into my baking. I love the berries, the stone fruits (of course, the mangos), the coconut, just the freshness that comes from summertime baking and cooking and eating. It’s debatably my favorite foodie season – that’s saying a lot. This toasted coconut blueberry banana bread encompasses a whole lot of my favorite things summertime baking!
Since I’m all about toasted coconut in and on everything, when I started thinking about ways I could jack-up one of my favorite healthy banana bread recipes for the summertime, I immediately went to toasted coconut. I also threw in blueberries to have some fresh bursts of flavor, and I loved the resulting flavor combination. If you’re not a blueberry fan (or just don’t have them on hand), replace it with chopped peaches or mango or raspberries or whatever delicious, in-season fruit you happen to have on hand! One of the great things about this recipe is how versatile the add-ins can be.
What makes this banana bread so delicious?
I absolutely love how moist and tender this banana bread turns out, just begging to be devoured warm with a little coconut butter or almond butter for breakfast. Or, you know, just in tiny slivers stolen whenever you walk by. No judgment here. The applesauce and bananas make sure that this bread isn’t going to dry out anytime soon (and consequently, it does take a while to bake, but it’s worth it).
Though it is a gluten-free recipe, it doesn’t use a whole bunch of weird flours, just oat flour. If you don’t have oat flour on hand, you can make it yourself by putting oatmeal in a food processor or blender and blending until fine and floury. Voila – homemade oat flour.
Oat flour is one of my faves because it doesn’t make anything weirdly gritty like rice flour can sometimes do. It also doesn’t require xanthan gum or any other odd add-ins that sometimes GF recipes require and that you probably don’t have on hand if you don’t typically bake gluten-free. The lack of oil or butter in this recipe is another major bonus, and it doesn’t have a whole lot of added sugar either.
It’s pretty much the dream banana bread if you want to totally devour with little guilt, and let’s be honest – bikini season is upon us, so the less guilt, the better! Enjoy!
Here are others you might like too!Print
Toasted Coconut Blueberry Banana Bread
- ¼ cup (3 oz.) honey or maple syrup
- ¾ cup (6 oz.) unsweetened applesauce
- 1 ½ cups (12 oz) mashed ripe bananas
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (5 oz) oat flour (see Notes)
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon, optional
- ¼ cup (1 oz) shredded coconut, toasted, plus more for topping if desired
- 1 cup (6 oz) fresh or frozen blueberries, plus ¼ cup for topping
- Grease one 9″x5″ loaf pan and preheat the oven to 350º F.
- In a large bowl, stir together the eggs, honey, applesauce, mashed banana and vanilla. In a separate bowl, combine the flour, salt, baking soda, baking powder, nutmeg, and cinnamon and add to the wet ingredients. Fold in the toasted coconut and 1 cup blueberries.
- Spoon batter into the prepared pan and top with remaining blueberries, and if desired, more untoasted coconut.
- Bake until a toothpick comes out clean or with a few crumbs attached, and the top of the loaf should spring back when pressed. This took my loaf about 75 minutes – some readers have reported it took as quickly as 45 minutes for them, or up to 90 minutes. It will depend on your oven and the moisture in your bananas and blueberries, so keep an eye on the loaf!
- Let cool completely before slicing, and enjoy!
Make your own oat flour by grinding oats in a blender/food processor until they are a fine powder!
Enjoy this recipe? Check out some of my other favorites below!
Blueberry Almond Butter Grain-Free Granola
Paleo Chocolate Chunk Banana Bread
Recipe adapted from my Secretly Healthy Banana Bread
OMG…. This recipe looks AMAZING!! I love all the ingredients you used. So, you make me feel hungry right now. Thanks a lot for sharing this gorgeous banana bread ;-)
I absolutely love all that toasted coconut and the blueberries on top of this banana bread! And great idea adding coconut to give it a more summery flavor. I recently discovered that I like toasted coconut, so I’m really loving this banana bread! :)
This is one amazing banana bread, Rachel. Love it so much!
Mmm, that looks delicious! Love the crust of toasted coconut on top, I can just imagine how much that would add to the classic loaf. :)
Mmm, what perfect banana bread add-ins! I’ve been making a ton of banana bread lately and never think to vary it…such a good idea :)
I was just looking for something to do with my opened can of applesauce–this is perfect, and a great homage to the summer months as well. I’m lovin’ it!
This banana bread sounds delicious and love the blueberries AND the coconut. I would’ve never thought of that flavour but seeing it here, it looks SO good together Rachel!
I feel the same.. Time goes by so quick. It is already summer?!!!?
Coconut is the new black. I swear, I cannot get enough of it.
Great recipe and beautiful photography!
I know, I love coconut too! Thanks Aysegul.
Holy moly, this bread looks INCREDIBLE, Rachel! It looks so moist and soft inside, I’m pretty sure I could eat that entire loaf in one sitting. Loving all the summery flavors you packed inside only one loaf! Perfect summer food. :) Pinned!
Thanks for the pin Sarah!
YMMM! I am glad I found a banana bread recipe that is Gluten Free as well as delicious and not so dry! Your recipe looks fantastically moist!
It definitely is moist! Thanks Kira :)
it looks great!
Feel like tasting Rachel:) looks amazing.. I wish I can eat it now
This looks divine, Rachel! Love the combination of flavours, all amazing!
Ooh! I just love homemade loafs. I bet blueberry and banana go so well together!
This looks so delicious Rachel!
I’m obsessed with coconut anything so this is right up my street!
Hey rachel love ur recipes
Can i sub oat flour to make paleo ? Please suggest thank you
Hi Sasha, thanks so much! You could try using an equal amount of almond flour for the oat flour. I haven’t tried it, but it should work! I’d love to hear how it turns out if you try it. :)
This was my first ever go at making bananna bread and it’s amazing! Thanks so much.
That’s great, Laura! So glad that you liked the recipe. Thanks for letting me know how it turned out.
Do you think these can be made in a muffin pan? Would I use liners or maybe need to can the temp?
Hi Gracie, you could definitely make this recipe as muffins! I would recommend using baking liners and keep the temp the same. Start checking the muffins with a toothpick around 20 minutes – they’re ready when the toothpick comes out clean. Enjoy!
Hi, do you have the nutritional info for this? Also, I’m egg free – would flax eggs work? Or is there another suitable sub?
Hi Jennifer, they might work with the flax eggs but I haven’t tested the recipe that way. For a vegan recipe, I’d use this one and just swap the chocolate chips for the toasted coconut & blueberries. Hope this helps!
Great recipe but be weary of directions! I made this bread yesterday and it is SO good. My family loves it- 3/4 of it is already gone in 24 hours. Though PLEASE be weary of your baking time. Her instructions read 70-95 mins and mine was done in 45-50 mins. Please pay attention so yours doesn’t end up coming out like a brick and you waste all your bananas.
Hi Christina! Baking times for banana bread can vary so greatly based on your oven – I’ll make a note in the recipe to start checking on it early, especially if your oven tends to run hot! Glad you’re enjoying the bread :D