Gluten Free Coconut Walnut Banana Bread

  I was perusing some of my fellow foodie blogs recently, and within a week, two of them posted about one of my favorite quick breads: banana bread.  However, they didn’t just stop with your plain ole’ banana walnut loaf.  They had to go and add coconut, one of my all time favorite foods.  I literally went out and bought bananas just so they could get over ripe just so I could make this bread.  Hey, I’m pregnant and when the craving strikes, it has to be satisfied.



  This bread hits all the right notes for me.   The coconut adds just the right twist to take this traditional loaf to the next level.  And, if you really want to get crazy, throw some mini chocolate chips in there.  Ugh….I may or may not have consumed the bulk of a loaf within 24 hours.  Don’t judge me….


Gluten Free Coconut Walnut Banana Bread 


  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1/2 c sugar
  • 1 cup very ripe mashed bananas
  • 2 teaspoon vanilla
  • 1 & 3/4 cups Pamela’s Baking & Pancake Mix
  • 1/2 tsp baking soda
  • 1 tsp baking powder 
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup toasted walnut pieces
  • 1/4 cup shredded coconut
  • 1/2 cup mini chocolate chips
  • 1/4 cup flaked coconut


Preheat oven to 350 degrees. In a large bowl mix together flour, baking soda, baking powder, salt and cinnamon.  In another bowl, combine coconut oil, eggs, sugar, bananas, and vanilla. Stir the flour mixture into the wet ingredients until just combined.  Fold in shredded coconut, walnuts and chocolate chips.  Pour into a greased loaf pan and sprinkle with flaked coconut.  Bake for 50-60 minutes.  Serve warm or at at room temperature.