Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Coconut Banana Loaf – Gluten Free

Dessert, Dinner Party, Gluten Free, Vegetarian3 Responses »

This Coconut Banana Loaf today is for my friend Lynda.  Her son was recently diagnosed with many food allergies, and she is feeling a bit overwhelmed with all the restrictions.

Baking without gluten, eggs, milk, nuts, almond flour (which I love to bake with), also no corn or soy. Phew!  That’s hard.

However, I do love a kitchen challenge…..And, had I not attempted this Coconut Banana Loaf, I wouldn’t have known how good Thai style coconut milk works in gluten free baking.   It’s a great dairy replacement, rich and creamy somewhat like regular buttermilk, but better, because you can keep a can in the pantry for whenever you need it — don’t try that with buttermilk.

Now, I just wish they lived a little closer.  4 hours away, and in a different country won’t help me eat all this cake.

Coconut Banana Loaf

Coconut Banana Loaf with Lime Glaze

Coconut Banana Loaf with Lime Glaze


  • 2 cups brown rice flour
  • 1/2 cup potato starch
  • 2/3 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 shredded coconut, sweetened or unsweetened
  • 1 15oz thai style coconut milk
  • 1 tsp vanilla
  • 2 very ripe bananas, mashed with a fork
  • 3 large eggs, beaten and at room temperature, or equivalent egg replacer or flax or chia "eggs"
  • Glaze:
  • 4 tbsp icing sugar (or regular sugar)
  • 1 lime, zested and juiced
  • 1/4 cup shredded coconut, lightly toasted


  • Preheat the oven to 350 degrees.
  • Line a 9-inch loaf pan with parchment paper and rub with a bit of olive oil, set aside.
  • In a large mixing bowl add rice flour, potato starch, sugar, baking powder, salt and coconut, mix well.
  • Make a well in center and add coconut milk, vanilla, beaten eggs and mashed bananas.
  • Mix until everything is well incorporated.
  • Scrape out the batter into the prepared loaf pan and smooth the surface.
  • Bake until bread is golden brown and a toothpick inserted in the center comes out clean. 45-50 minutes. Let cool for 10 minutes.
  • In the meantime whisk the icing sugar and lime juice and zest together.`
  • While the loaf is still a bit warm, scatter the coconut over the top of the loaf, drizzle with the glaze.
  • You can also toast the coconut first if you prefer in a hot dry pan, just watch closely it can burn quickly.
  • Selfishly, I did not, because white coconut looks better for the photo than light brown.
  • Note: to make flax or chia "eggs" Mix 1 Tbsp ground flax or chia seeds with 3 Tbsp water, whisk well and place in the fridge for 15 minutes to set = 1 egg.

    3 Responses

    June 28th, 2016 at 4:13 am

    Can I substitute 2+1/2 cups of a commercial Gluten Free Flour Mix (complete type) vs using 1/2 c potato starch and 2 cups rice flour? I’m new to GF baking and bought several brands of GF Flours (which are usually a mix with Rice Flour first ingredient, already include the xanthm (sp?) gum etc) ? This recipe sounds very delicious!

    June 28th, 2016 at 8:47 am

    That will work just fine, I used rice flour because I had so much in the pantry. Happy baking!

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