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Coconut banana bread

Coconut Banana Bread

I’ve loved banana bread for as long as I can remember. The only problem was – I had no clue how to cook it! I’d always have my sister go down to the local fruit store and purchase a loaf that was incredibly overpriced. We’d share it and then I’d be craving more.

I finally learned how to make it a few years back and I’m not kidding, it was better than the store bought one. But I reached another banana-bread-obstacle when I was diagnosed with my autoimmune diseases. I could no longer eat gluten, which meant no plain flour.So I went on a search to try and combine a whole lot of ingredients, test GF flour after GF flour until finally I came up with this recipe. This banana and coconut bread does not disappoint. My husband and I enjoy this version better!

If you do get a chance to give this recipe a go, don’t forget to tag a photo with #live_minimal or @live_minimal on Instagram so I can see how your banana bread turns out!


Coconut Banana Bread
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Course: Dessert
Cuisine: Gluten Free, Soy Free, Vegan
Servings: 10 slices
Author: Live Minimal
  • 4 medium sized bananas, mashed
  • 1 extra banana to place on top
  • 1/2 cup coconut oil, melted
  • 3 tsp vanilla extract
  • 2 cups GF self raising flour – I used a local store (Coles Supermarkets) brand mix.
  • 2/3 cup coconut sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 2 tsp cinnamon
  • 2/3 cup unsweetened shredded coconut
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped
  • 2 flax eggs*
  1. Preheat oven at 350 fahrenheit/180 degrees celsius.

  2. Prepare flax eggs. At the same time soften your raisins by pouring boiling water over them and allow to sit for 5 minutes.

  3. Mix dry ingredients – self raising flour, coconut sugar, baking powder, baking soda, pinch of salt, shredded coconut and cinnamon.

  4. Mix your wet ingredients in a separate bowl – bananas, vanilla extract, coconut oil and your flax eggs.

  5. Combine the wet to the dry mixture.

  6. Once combined, add walnuts and raisins.

  7. Pour into a loaf tin, lined with baking paper.  Split a banana down the middle and place on top of mixture. To caramelise your banana topping, sprinkle 1 tsp of coconut sugar along each banana slice.

  8. Cook for 55 minutes. After 55 minutes, turn off the oven but allow the loaf to sit in the oven for 10 minutes.

  9. Take out of the oven and allow the cake to sit for 30 minutes.

  10. Slice and enjoy!

Recipe Notes

*Mix 2 Tbsp ground flax seed and 6 Tbsp warm water – allow to sit for 10 minutes


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