Ingredients
Scale
- 1 3/4 cup gluten-free measure-for-measure flour* (210 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup butter (113 grams/1 stick), melted and cooled slightly
- 1/2 cup brown sugar (100 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 eggs, room temperature
- 1 cup mashed banana (about 2 medium bananas)
- 1/2 cup canned crushed pineapple with juice–don’t drain! (122 grams)
- 1/3 cup sour cream or plain Greek yogurt (120 grams)
- 1 teaspoon vanilla extract
- Optional: 1/8-1/4 teaspoon coconut extract*
- 1/2 cup sweetened shredded coconut (60 grams)
- Optional: 1/2 cup chopped macadamia nuts
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a (1-pound) 9×5 loaf pan with parchment paper, and set aside.
- Combine Dry Ingredients. In a small bowl, combine gluten-free flour, baking soda, and salt. Whisk to combine and set aside.
- Combine Butter & Sugars. In a large bowl, combine melted, cooled butter with brown sugar and granulated sugar. Whisk to combine.
- Finish Wet Ingredients. Then, add eggs, one at a time, followed by mashed banana, then pineapple, sour cream, vanilla, coconut extract (optional).
- Add Dry Ingredients & Mix-Ins. Add the dry ingredients and stir till just combined. Fold in coconut and macadamia nuts, if using.
- Bake. Transfer the banana bread batter to prepared pan and bake 60-65 minutes, or until the interior reaches 200 degrees F and a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Cool & Slice. Let the banana bread cool 10 minutes in the pan, then transfer to a wire rack to finish cooling. Cool banana bread to room temperature or almost room temperature before slicing. Store leftover banana bread in an airtight container or bag at room temperature 2-3 days, or freeze up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour, but if you use another gluten-free flour blend, be sure it contains xanthan gum so the banana bread turns out properly. Do not substitute coconut flour or almond flour into this recipe.
- Measure The Banana. For best results, measure the mashed bananas rather than going by the number of bananas. You’ll get the most consistent texture!
- Try Toasting The Coconut! If you have the extra few minutes, I recommend toasting the coconut for a deeper flavor. I add the coconut to a dry skillet over medium heat and cook, stirring regularly for 5-7 minutes, until a beautiful golden brown. Coconut burns quickly, so stay close and keep an eye on it!
- Let It Cool! I know it’s tempting to cut right into the warm banana bread, but cutting into it early can make the banana bread crumbly (all that steam/moisture escapes!).
- Use The Right Pan! I recommend a light colored metal loaf pan for this banana bread, since it’ll cook evenly and gently for an all-around better bake. If you’re using a glass or ceramic pan, keep in mind that the banana bread will likely take longer to cook.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
