Gluten-Free Pineapple Coconut Banana Bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • ½ cup over-ripe bananas, mashed (2 small or one large)
  • ¾ cup crushed pineapple, drained
  • ½ cup sugar
  • ¼ cup light brown sugar
  • ½ cup coconut oil (canola or vegetable oil would also work well too)
  • 1 egg
  • ½ t. vanilla extract
  • 1½ cups all-purpose gluten free flour blend (+ ¾ t. Xanthun gum if your flour blend doesn't include it)
  • 1½ t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 1 t. cinnamon
  • ¾ cup unsweetened shredded coconut
  • 1 cup powdered sugar
  • 1 Tablespoon pineapple juice
  • ½ cup toasted shredded coconut
  1. Preheat your oven to 350 degrees and coat a 9inch x 5inch loaf pan with cooking spray or grease on all sides.
  2. In a bowl, combine sugar, oil, bananas and crushed pineapple. Beat in egg. Mix in vanilla.
  3. In a separate bowl, combine flour, xanthun gum, baking powder, baking soda, salt, and cinnamon, then mix into wet ingredients. Stir unsweetened coconut flakes.
  4. Pour the batter into the loaf pan. Let the dough REST at room temperature for 15 minutes.
  5. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Let the bread cool for at least 15 minutes before removing from pan and transferring to a cooking rack. Let the bread cool for at least 30 minutes.
  6. In a small bowl, combine the powdered sugar and pineapple juice to make the glaze, and then drizzle over the cooled loaf, and then sprinkle the toasted coconut on top.
  7. Enjoy!
Recipe by Grain Changer at