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Monday, 20 May 2013

Coconut Banana Bread w/ Lemon Glaze

Coconut Banana Bread was my wonderful friend Julie's favorite banana bread recipe. She asked me to modify it, since she's missed it since going gluten-free. And, we have success! It is fantastic!  You will love the mix of flavors that takes it from being plain old banana bread into something even better!  I always find myself with over-ripe bananas in the freezer, so this is a great way to use them up that the whole family will love! Enjoy!
Fresh out of the oven and glazed. Yum!

Coconut Banana Bread w/ Lemon Glaze
Makes 2 mini loaves
 
Butter 2 mini loaf pans (or 1 bread loaf pan)
Preheat oven to 350F.
 
Mix the following dry ingredients in a bowl, then set aside:
¾ cup Kristin’s gluten free flour mix (*see note below)
¾ tsp xanthan gum
½ tsp baking soda
¼ tsp salt
 
Whisk in a large bowl:
¾ cup mashed ripe banana (2 small bananas  - ** see note below)
2 Tbsp oil
1 ½ Tbsp orange juice (fresh-squeezed is best)
2 Tbsp plain yogurt (lactose-free works well)
½ cup sugar
¼ - ½ tsp vanilla extract
1 egg
 
Add dry ingredients to wet ingredients, stirring until combined. 
Then add:
¼ cup sweetened flaked coconut
 
Pour into prepared pans, dividing evenly.
Sprinkle over top of batter:
½ Tbsp sweetened flaked coconut



Bake at 350F for 30-35 minutes for mini loaves, 45-50 for single loaf. 
Remove from oven and place pan on cooling rack for 10 minutes. 
While resting, mix together the following to glaze the bread:
½ Tbsp sweetened flaked coconut
¼ cup powdered sugar
2 tsp fresh lemon (or lime) juice
 
After 10 minutes, remove loaves from pan and place loaves on cooling rack.  (place a bit of foil under the cooling rack)  Spread the glaze evenly on top of loaves. 


 

Let cool, slice and enjoy!!!
 
* Flour note: to make 1 cup Kristin’s GF flour mix (this recipe calls for ¾ cup), you can mix the following for a close approximation that will work very well:
½ cup brown rice flour
¼ cup sorghum flour (or extra brown rice, if you don’t have sorghum)
¼ cup cornstarch (or scant ¼ cup of arrowroot)
1 Tbsp potato starch
1 Tbsp tapioca starch
1/3 tsp xanthan gum (aka, between ¼ and ½ tsp)
 
** Banana note: I freeze old bananas peeled, and in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread.  Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.

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