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Gluten-Free Lime and Coconut Banana Bread

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I have a delicious gluten-free banana bread recipe that will blow you away.

This recipe uses peanut flour in place of regular wheat flour. Peanut is a good gluten-free alternative for baked goods. Peanut flour is very fine and can be used in the same measurement of the amount of flour called for in a recipe. Peanut flour can be hard to find but specialty stores such as Trader Joe’s carry it. It can also be ordered online.

Honey is used as the sweetener in this recipe. Honey is a little bit sweeter than sugar, so less honey can be used relative to the amount of sugar called for.

Peanut flour may seem like an unusual choice for gluten-free cooking. It is not commonly used, and as I mentioned above, not necessarily the easiest flour to find. It is a great flour for special occasions because the consistency of the baked good is closer to its wheat flour counterpart than other gluten-free flours I have tried. The flour is very light compared with almond flour, which makes it a good choice for cakes. The flavor desired is another factor in choosing peanut flour. It needs to be used with a complimentary flavor. It might not work as well for a lemon cake, or a basic yellow cake, but it is great for spice cakes, apple cakes, or banana cake or bread, as seen in the recipe below.

Lime and Coconut Banana Bread

Lime and Coconut Banana Bread

Ingredients:

2 cups peanut flour

1 tsp baking soda
½ tsp sea salt
½ cup shredded unsweetened coconut
½ cup butter – softened
4 medium ripe bananas
¾ cup honey

1 tbsp vanilla extract
¼ cup yogurt
1 tsp apple cider vinegar
1 tsp lime juice

Topping

¼ cup honey
1 Tbsp lime juice
½ cup shredded coconut

1. Preheat oven to 350°. Line the bottom of a bread pan with parchment paper and grease the sides. Combine the peanut flour, baking soda, and salt, and coconut into a large bowl. Mix thoroughly.

2. In a separate bowl mash banana and mix in butter, vanilla, yogurt, vinegar, and lime juice. Blend for about two minutes.

3. Slowly add in the almond flour mixture while blending at a low speed. Blend for about a minute until everything is combined, but be careful not to over-mix.

4. Bake for sixty to seventy minutes until a knife inserted in the middle comes out clean. Allow to cool for 15 to 20 minutes before adding the topping.

5. Prepare the topping while the bread is cooling. Stir all the ingredients together and allow to sit for about 20 minutes. When the bread is ready, spread topping over the top. Place under a broiler for 2 ½ to 3 minutes to brown the coconut. Keep a close eye on it because the coconut can burn easily.

6. Allow the bread to cool for another 15 – 20 minutes before removing from pan.

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About Sherry Lipp

Sherry Lipp is an entertainment and food writer who specializes in film and television reviews. She has published the gluten and grain-free cookbook Don't Skip Dessert.
  • TD

    Did you forget about the eggs? I spent a lot of time grinding peanuts to a flour and dehydrating coconut to make flour and I was suspicious that there were not eggs in this recipe. It turned out a gobbly mess. If you forget to mention that eggs were int he recipe, pleas correct so no one else had this outcome. Thanks

  • TD

    Yea, just did a search and found this recipe using regular flour. Looks like you forgot to list the eggs!! Well, I guess we all make mistakes!

  • Sherry

    Actually I made this without eggs. I’m not sure what went wrong for you. I adapted this recipe from a couple vegan banana bread recipe. I purposefully was looking to make a banana bread without eggs, due to a friend of mine having to eliminate eggs from their diet. I did add in non-vegan ingredients like butter and yogurt, but I can assure you I didn’t use eggs. I bought my peanut flour from Trader Joe’s and it was a very fine powder. I’m not sure how the consistency of grinding it yourself would be.

  • TD

    I ground very fine with my coffee grinder. I have found numerous recipes exactly like this one,(even quantities of ingredients) so I thought you just left out the eggs! The peanut flour makes it very oily which was also an issue. I am on the Specific carbohydrate diet, so it was at least good to know there is an alternative to almond flour. I will try it next time with eggs–Maybe leave out the butter since there was really enough fat.

  • TD

    I used coconut flour not shredded. Maybe that was why it was oilier .

  • http://www.scdforlife.com/ Sherry

    It could be. I am also on the Specific Carbohydrate Diet. I haven’t used coconut flour much, but it does change the consistency quite a bit – liquid levels are quite a bit different with coconut flour.