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Loaded Banana Bread

Make ahead or freeze this crowd-pleasing, gluten-free snack.

January 3, 2017

This delicious and dense gluten-free quick bread passes all the family’s picky dietary restrictions and preferences with flying colors. Our favorite banana bread recipe, this is a great treat to make ahead and freeze, ready to bring out for brunch or teatime.


  • 2 cups gluten-free flour (we used the Bob’s Red Mill brand of all-purpose, gluten-free flour.)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted, plus butter for the pan
  • 2/3 cup light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about three medium bananas)
  • 2/3 cup sour cream
  • 1 cup packed, shredded carrot (about two large carrots)
  • 1 cup shredded coconut (Angel Flake)


Heat oven to 375 degrees F. Butter a 9- by 5-inch loaf pan.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In a separate bowl, whisk together butter and sugar until no lumps remain. Whisk in the eggs, vanilla, banana and sour cream. Stir in the carrot and coconut.

Stir the wet ingredients into the dry ingredients until just combined.

Transfer batter to the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 70 minutes. Cool the bread in the pan for 30 minutes, then turn out the loaf on a wire rack to cool. Serve warm, at room temperature, or when completely cooled, wrap tightly and freeze for up to two weeks.

Note: You may use regular all-purpose flour instead of gluten-free.