This recipe from Trina Gallop marks the end of our month-long (and then some!) celebration of coconut flour. Trina blogs at Will Cook For Shoes where she shares her love of food, photography and basset hounds. Beyond her lovely photography, we’ve really enjoyed reading about her experience with cake decorating.
This is so tender and tasty; you won’t even know it’s gluten-free!
- ½ cup Butter, room temperature
- 1 cup Granulated Sugar
- 2 large Eggs
- ½ cup Coconut Flour
- ½ cup Rice Flour
- ¼ cup Tapioca Starch
- ¼ cup Potato Starch
- 1 tsp Xanthan Gum
- 1 tsp Baking Soda
- 1 tsp Salt
- 3 very ripe Bananas, mashed
- 2/3 cup Cherry Yogurt
- ½ cup Angel Flaked Coconut
- 1 tsp Vanilla
Preheat oven to 350°F.
Line a loaf pan with parchment and give a quick spray with no-stick Pam; set aside.
Cream butter and sugar with a mixer until light and fluffy. Add eggs and fully incorporate.
In a medium bowl, whisk together flours/starches, xanthan gum, baking soda, and salt. Add to the butter mixture. Mix until just combined.
Add bananas, yogurt, coconut and vanilla. Mix to combine (but don’t overmix).
Pour into prepared pan.
Bake about 1 hour 10 minutes. If the top of the bread starts to darken around the 50 minute mark, cover loosely with foil for the remaining 20 minutes.
Let cool for approximately 10-20 minutes. Turn out onto a rack to completely cool.