Hawaiian Banana Bread

An ode to Hawaii, this gluten and dairy-free banana bread combines ripe bananas with classic island flavors like coconut and pineapple for a delightful early summer treat.

By @thedailytayste

Original recipe source

Cook time: 60 minutes

Servings: 10

Ingredients

• 1 sheet parchment paper for lining the loaf pan
• 1.5 cups gluten-free flour can substitute with all-purpose flour
• 0.33 cup sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon cinnamon
• 1.25 cups bananas mashed, about 3-4 very ripe bananas
• 2 large eggs
• 0.5 cup avocado oil
• 1 cup crushed pineapple with juice
• 1 teaspoon vanilla extract
• 0.5 cup unsweetened coconut shreds
• 0.5 cup raw almonds chopped

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set it aside.
2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the mashed bananas, eggs, avocado oil, crushed pineapple with juice, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients, gently folding together just until no flour streaks remain. Then mix in the coconut shreds and chopped almonds.
5. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The bread should still be very moist.
6. Allow the bread to cool completely before topping with the optional glaze and slicing.