Gluten-Free Banana Bread with Coconut and Chia

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My mom used to bake banana bread when I was a kid. It brings back warm memories for me, but now that I am gluten-free I cannot eat it. I came up with my own version, and added a little coconut and chia to give it a healthy edge. I like that this bread is fluffy and does not crumble like most gluten-free breads, and it’s also guilt-free. I eat this for breakfast when I am in a hurry to get to work, or on a Sunday morning when it’s still warm from the oven.

Further Food Nutritionist Commentary:

I think it is really important to be able to enjoy the foods of your childhood even with new dietary restrictions. This bread not only sounds delicious, but it provides a lot more nutrition than the original version. With chia seeds, psyllium husks and bananas, the fiber will keep your system regular and blood sugar levels even, and the eggs and chia seeds provide a nice dose of protein and heart-healthy fats to keep you full and energized! This is great for breakfast or a snack any time. One of my favorite tricks is to keep this bread sliced and in the freezer for a quick snack on the run, and you won’t feel pressure to finish the loaf before it goes bad!

By Amy Shapiro, MS, RD, CDN

Gluten-Free Banana Bread with Coconut and Chia

  • Prep Time: 15-25 mins
  • Cook Time: 1 hour 10 mins
  • Servings: 12

Ingredients

1 ¾ cups of all purpose gluten-free flour

2 teaspoons gluten-free baking soda

1 teaspoon cream of tartar

¾ – 1 cup brown sugar

¼ cup unsweetened coconut flakes

⅛ – ¼ cup chia seeds

⅛ cup xanthan gum

¼ cup unsalted butter (grass-fed if possible)

4 large eggs

2 ripe bananas

2 tablespoons psyllium husk powder for fiber (helps bind gluten-free bread)

¾ cup vegetable oil

Optional: chopped walnuts or hazelnuts

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients in one bowl, and wet ingredients including bananas in another.
  3. Combine all ingredients and mix until smooth.
  4. Place mixture into a greased pan.
  5. Sprinkle with chopped nuts and pack them into the surface of batter with a wooden spoon.
  6. Place in the oven and cook for 60 – 70 minutes.
Preheat oven to 350 degrees F. Mix dry ingredients in one bowl, and wet ingredients including bananas in another. Combine all ingredients and mix until smooth. Place mixture into a greased pan. Sprinkle with chopped nuts and pack them into the surface of batter with a wooden spoon. Place in the oven and cook for 60 – 70 minutes.

Nutrition Information

Per Serving:  Calories: 343; Total Fat: 22g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 5g; Cholesterol: 81mg; Sodium: 291mg; Potassium: 257mg; Carbohydrate: 36g; Fiber: 7g; Sugar: 16g; Protein: 5g

Nutrition Bonus:   Iron: 13%

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