Before I share a recipe here, it's important to me that it is on point—in every way possible. So that means it must taste great and look appealing. Since I make it a must for all recipes to contain multiple pretty photographs, it definitely has to look great so you can see what the end product is going to look like.
What's with those recipe books and websites that don't include any images of the finished product, anyways?!
So if the recipe doesn't turn out the first (or second, or third!) time for me, then it's back to the drawing board to figure out what went wrong and to fix it. My coconut raisin banana bread is the perfect example of a recipe fail that turned into a recipe success.
This recipe took me three tries to perfect. The taste was excellent every time but it was the texture of the inside and the look of the outside that was not so appealing. After a few adjustments, success! Finally!
When developing new recipes that contain gluten-free flours, things can sometimes be a little tricky. Just a slight imbalance in the ingredient ratios can result in a gummy end product. Or one that is too loose. Or one that doesn't taste so great. Baking gluten free is not for the faint of heart when you are just starting out! But the good thing is that once you get the hang of it, it's easy. And if you do make a mistake, it's also easy to realize what was done wrong and fix it.
The good news is that I stuck with this recipe and came up with what is now my new favourite afternoon snack. A slice with a cup of tea in the afternoon is perfection, by the way.
When deciding how to make regular banana bread a little different, I decided to add coconut and raisins. I love these two ingredients in baking and they're a natural pair, don't you think?
- When you do get around to making this recipe, be sure to use my baking with raisins tip. It's a simple one but it makes a ton of difference.
So try something a little different the next time a banana bread craving hits. And if you need a quick recipe to use up some of those overripe bananas you have sitting around in your freezer, mix things up a bit and try this vegan gluten-free coconut raisin banana bread. If you love coconut, raisins, and bananas, you're going to love this.
And you may also like my chocolate banana bread recipe , my cranberry orange bread, or my gluten-free banana zucchini bread, too!
How to Make Coconut Raisin Banana Bread
Coconut Raisin Banana Bread
- 2 tablespoon ground flax seeds
- 6 tablespoon water
- 2 cups gluten free flour blend **see important note about flour below**
- ⅔ cup coconut sugar
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsweetened shredded coconut (fresh or dried, see note below)
- ½ cup melted coconut oil
- 1 ½ cups pureed bananas (approximately 4 medium bananas or 5 small)
- 2 teaspoon vanilla
- ½ cup raisins (see note about raisins above)
- ½ cup walnuts (optional, chopped)
- Preheat oven to 325°F degrees.
- Grease a 5" x 9" (1.5 quart) loaf pan.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and shredded coconut together.
- In a small bowl, mix the melted coconut oil, pureed bananas, vanilla, and flax mixture together.
- Pour wet ingredients into dry ingredients and mix well to combine.
- Fold in the raisins (and the chopped walnuts, if using).
- Pour into greased loaf pan.
- Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.
- Baking times will vary slightly depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe, other than Bob's Red Mill in the red bag, NOT the blue bag, so please know that your results may not be the same as mine if ingredients are substituted.
- Fresh or dried coconut will both work fine in this recipe. Click to learn how to crack open and use a whole coconut.
- Nutrition info is based on 1 of 12 slices and does not include the optional walnuts. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
I want to make these into muffins.
If I use a standard muffin/cupcake tray, approximately how long should I bake them? Thanks.
Gwen Leron says
Hi Mindy! I have a recipe for banana muffins you can use that is written specifically for muffins: Vegan Gluten Free Banana Muffins. You can add raisins and some shredded coconut to the batter if you'd like. If you want to stick with this recipe and turn them into muffins, you'd bake for about 18 minutes. You may get more than 12, though, not too sure since I haven't made it as muffins. Let me know if you have any questions 🙂
Thank you ever so much for sharing and perfecting this recipe - my absolute favorite banana bread that I can actually prepare and share too ?.
Thank you! You know initially I didn't know what was coconut sugar, so I researched and strangely enough, found it In the pharmacy where I work! ??
So it's a wrap! Thank you ??
Gem! I'm so glad you found the recipe and that you like it! Coconut sugar is great, I use it in pretty much all of my baking (as you will see if you browse my site 😉 ) I'm glad you were able to find some where you work! Thanks for your message 🙂
Nina Vee says
I have this baking, right now!
One thing I noticed is you haven't specified when the raisins should be added. S o I mixed them in with the wet ingredients.
It smells amazing, and I'm looking forward to having a slice for afternoon tea today.
Thanks so much for sharing the recipe with us.
Thanks for catching that, Nina! I've updated the recipe 🙂 I hope yours turned out great and that you are enjoying it!
I have to admit that this is the best banana bread I've ever made! My family had a rave over it! Love it n thanks for sharing the recipe. You are very right about the coconut addition yummy! ?❤️
Aww! I am so happy to hear that you and your family love it! The coconut makes it extra special, right? Thanks for your note 🙂
Hi, thank you for the recipe. Is it plain gf flour you used?
Hi Rebecca, in this recipe I used the brand "Bob's Red Mill" Gluten-Free All Purpose Flour Blend. This one --> http://geni.us/4FX You should be able to easily find it in most health food stores or in the natural section of your grocery store 🙂
janet @ the taste space says
We never have too many leftover bananas because we save them in the freezer, but I could see this being a fun way to use them up. Thanks for sharing. 🙂
Hi Janet! I wrote a post about saving bananas in the freezer not too long ago, it's a great way to not let them go to waste! And yes, this recipe is definitely a great way to use them up 🙂 Thanks!
Love the addition of coconut, would be fantastic with raisins.
I think the addition of coconut is my favourite part 🙂
Emily Smith @ The Best of this Life says
I'm glad you stuck with it - gluten free flours can be so tricky! This recipe looks delicious and such a yummy treat to enjoy.
Thanks, Emily! I'm glad I stuck with it too, it's now one of my favourite things to make (and eat!) It's a good thing I'm stubborn 😉
Yummmm!!! Lately I have been craving quick breads, especially banana breads, and this looks like a good one to try, especially with the addition of coconut! Thanks for sharing:)
This one is my current favourite quick bread, Laura. The coconut just makes it extra special 🙂
Thalia @ butter and brioche says
I'm glad that you took the time to perfect this coconut and raisin banana bread so that you could share the recipe - I love healthier quick breads like this and will definitely be trying the recipe.
I'm glad too, Thalia! Thanks! I hope you like it!