Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com
Breakfast, Dairy Free, Dessert & Treats, Food, Gluten Free, Summer

ALLERGY FREE ALOHA BANANA BREAD

Welcome the day with a cup of coffee and a slice of light and fluffy banana bread with a tropical twist! My ultra clean, ultra simple Allergy Free Aloha Breakfast Bread is full of healthier, natural substitutions and free of dairy, gluten and refined sugar — perfect for those of us with food allergies, intolerances or sensitivities. This tropical banana bread combines a crisp, caramel coloured exterior with a light, airy centre and the intoxicating flavours and aromas of coconut and lime. If you’re looking for a fresh answer to summer baking and have a bunch of frozen bananas you need to use up (is anyone else’s freezer at max capacity during the summer?), I’ve got you covered! This mellow, coconut-centric, lime kissed loaf will transport you to azure waters and white sand beaches!


ALLERGY FREE ALOHA BANANA BREAD


Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

There have been a lot of storms in Calgary this summer. Usually they hit after dinner and only last for about an hour — I think by now we’re all pretty used to them. The last one, however, was insane. It came complete with a tornado warming, a very dark sky (the streetlights even came on) and flooding! So, what does dreary weather make me feel like doing? Cleaning and baking! I decided to clean out the freezer and pantry — reaquianting myself with some beloved (but recently neglected) ingredients like coconut flour and shredded coconut. We also had a lime that needed to be used up.

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.comAllergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

It seems my best recipes are conceived by combining ingredients I wouldn’t normally pair together while I’m cleaning out the kitchen or using what’s available before our next grocery run! I was absolutely floored when this experimental loaf came out so perfectly on the first go (say what?!), because I don’t consider myself much of a baker — my baking recipes usually take many rounds of experimentation and testing. My Allergy Free Aloha Breakfast Bread was the perfect outlet to create something light and cheerful on a dark, stormy day!

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

Let’s have a chat about food allergies, intolerances and sensitivities. This is something I’ve never actually spoken about here at JustineCelina, but I want to touch base about the type of recipes you’ll find here and why. While I’ve always been a very plant based eater (I was a vegetarian for many years and now eat meat on occasion), I’ve also developed a number of food intolerances and sensitivities over the years. My recipes have always been dairy free because I’ve had issues with dairy for most of my adult life, but I’m also now discovering that I have issues with gluten and wheat. While I don’t have Celiac disease, it’s safe to say my body just doesn’t like gluten.

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.comAllergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

So while I wait for an allergy test, I’ve made the decision to go completely dairy and wheat free — simply because it’s what makes me feel my best. What will this change in terms of the types of recipes I create here? Not much, really. I’ve never cared for breads (except for the occasional baked treat!), pastas or anything of the sort — so you won’t find many recipes containing gluten at JustineCelina anyway (and I’m planning to update the recipes that do!). Moving forward, my recipes will continue to plant based and dairy free, but they’ll also gluten free!

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

The great news about this recipe is that if you don’t need it to be gluten free, you can substitute the gluten free all purpose flour blend for whole wheat flour and it bakes for exactly the same amount of time. Both loaves are equally delicious, but the whole wheat flour loaf is more dense and substantial, while the gluten free loaf is light and fluffy! For this recipe, it’s important to use a pre made gluten free flour blend that contains xantham gum. You can find them at any major grocery store, but my favourite is President’s Choice (available in the natural aisle at Superstore). Compliments also makes a good one, available at Safeway.

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

Okay — now let’s make some Allergy Free Aloha Breakfast Bread, shall we? It’s absolutely delicious fresh out of the oven with a crisp outer edge and some dairy free butter. If you store it in an airtight container, the crust softens and become more moist. It’s equally as delicious that way! The mellow flavours of this simple loaf will pair well a variety of breakfast options — it’s a perfect make ahead recipe if you’ll be accommodating guests with food allergies, intolerances or sensitivities. It also makes a nice light afternoon snack or treat!

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com


INGREDIENTS


Yield: 1 large loaf

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

• 2 large free range eggs
• 1/2 cup melted virgin coconut oil
• 1/3 cup full fat coconut milk
• 1 cup pure maple syrup
• 1 tablespoon pure vanilla extract
• 1 1/2 cups gluten free all purpose flour blend (or whole wheat flour)
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup ripe mashed bananas (equivalent to 2 large or 3 small ripe bananas)
• Juice and zest from 1 lime


INSTRUCTIONS


Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

1. Preheat oven to 350ºF. Grease 1 standard loaf pan with melted coconut oil and set aside.

2. This is a one bowl recipe — so find the largest mixing bowl you have and start combining ingredients! First add the eggs, coconut milk, coconut oil, maple syrup and vanilla extract. Whisk together to combine.

3. Then add flours, shredded coconut, baking powder, baking soda and salt, stirring until just combined. Then, stir in bananas and add the lime juice and zest, reserving a small portion of lime zest for garnish.

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

4. Pour the batter into the prepared pan and bake for 75 minutes, or until the top is golden brown and a toothpick comes out of the centre of the loaf mostly clean.

5. Allow the bread to cool for 15 minutes in the pan before removing from that pan and transferring to a wire rack to cool.

6. Once partially cooled, garnish with fresh lime zest. Slice and serve immediately!

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com

Note: Allergy Free Aloha Breakfast Bread will keep for up to 1 week in an airtight container or Ziploc bag. You can also double the recipe and freeze the other loaf for up to 3 months if you have lots of extra bananas kicking around!


ALLERGY FREE ALOHA BANANA BREAD
Yields 1
Welcome the day with a cup of coffee and a slice of light and fluffy banana bread with a tropical twist! My ultra clean, ultra simple Allergy Free Aloha Breakfast Bread is full of healthier, natural substitutions and free of dairy, gluten and refined sugar -- perfect for those of us with food allergies, intolerances or sensitivities. This tropical banana bread combines a crisp, caramel coloured exterior with a light, airy centre and the intoxicating flavours and aromas of coconut and lime. If you're looking for a fresh answer to summer baking and have a bunch of frozen bananas you need to use up (is anyone else's freezer at max capacity during the summer?), I've got you covered! This mellow, coconut-centric, lime kissed loaf will transport you to azure waters and white sand beaches!
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Prep Time
10 min
Cook Time
1 hr 15 min
Prep Time
10 min
Cook Time
1 hr 15 min
Ingredients
  1. • 2 large free range eggs
  2. • 1/2 cup melted virgin coconut oil
  3. • 1/3 cup full fat coconut milk
  4. • 1 cup pure maple syrup
  5. • 1 tbsp pure vanilla extract
  6. • 1 1/2 cups gluten free all purpose flour blend (or whole wheat flour)
  7. • 1/2 cup coconut flour
  8. • 1/2 cup unsweetened shredded coconut
  9. • 1 tsp baking soda
  10. • 1 tsp baking powder
  11. • 1/4 tsp salt
  12. • 1 cup ripe mashed bananas (equivalent to 2 large or 3 small ripe bananas)
  13. • Juice and zest from 1 lime
Instructions
  1. Preheat oven to 350ºF. Grease 1 standard loaf pan with melted coconut oil and set aside.
  2. This is a one bowl recipe -- so find the largest mixing bowl you have and start combining ingredients! First add the eggs, coconut milk, coconut oil, maple syrup and vanilla extract. Whisk together to combine.
  3. Then add flours, shredded coconut, baking powder, baking soda and salt, stirring until just combined. Then, stir in bananas and add the lime juice and zest, reserving a small portion of lime zest for garnish.
  4. Pour the batter into the prepared pan and bake for 75 minutes, or until the top is golden brown and a toothpick comes out of the centre of the loaf mostly clean.
  5. Allow the bread to cool for 15 minutes in the pan before removing from that pan and transferring to a wire rack to cool.
  6. Once partially cooled, garnish with fresh lime zest. Slice and serve immediately!
Notes
  1. Note: Allergy Free Aloha Breakfast Bread will keep for up to 1 week in an airtight container or Ziploc bag. You can also double the recipe and freeze the other loaf for up to 3 months if you have lots of extra bananas kicking around!
JustineCelina http://justinecelina.com/
Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com


MORE NOURISHING, DAIRY FREE BREAKFAST IDEAS


Pumpkin Spice Steel Cut Oat Breakfast Bowl

Decadent Dark Chocolate Banana Bread

Toasted Trail Mix (awesome on top of a smoothie bowl!)

Cherry Crumble Smoothie

Banana Maca Pancakes with Raspberry Maple Syrup

Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com


Disclaimer: This post is not sponsored, and contains my genuine thoughts, ideas and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands that support JustineCelina.com!

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20 Comments

  • Reply Colleen Milne August 26, 2016 at 11:26 am

    This loaf looks and sounds delicious, Justine. I love that you incorporated the coconut in so many ways. Beautiful photos too!

    • Reply Justine August 27, 2016 at 4:39 pm

      Thank you, Colleen! I’m coconut crazy and I love the subtle coconut undertones in this bread although there are a lot of coconut based ingredients. I’m so glad you enjoyed it!

  • Reply Mairead Rodgers August 26, 2016 at 2:22 pm

    I love any recipes for using up the bananas in the freezer! You’re also absolutely right about rain and storms being the perfect weather for baking!

    • Reply Justine August 27, 2016 at 4:38 pm

      Right?! I default to putting on some comfy clothes and seeing what I can whip up in the kitchen. Thanks for stopping by, Mairead!

  • Reply Laura August 26, 2016 at 4:53 pm

    This sounds amazing and I love the combination of coconut, lime and bananas. It is also great o have more options for those with allergies. Your pictures are beautiful!

    • Reply Justine August 27, 2016 at 4:37 pm

      Coconut, lime and bananas are a match made in heaven! Thanks so much for the kind feedback, Laura. Happy Saturday!

  • Reply Sean August 26, 2016 at 7:41 pm

    Aloha indeed! I’m lucky enough – I can eat anything. But I appreciate a diverse and flexible recipe, especially for those in my life who are not so lucky. I love banana bread (who doesn’t?) and yes, my freezer is loaded with bananas, so it’s especially nice to have a DIFFERENT recipe to turn to. I think this one might have to enter the rotation!! Great stuff Justine!

    • Reply Justine August 27, 2016 at 4:37 pm

      Thanks, Sean! If you try the recipe, I’ll be waiting for your tasting notes. 🙂

  • Reply Dana August 26, 2016 at 8:15 pm

    Oh my stars — could this post be more stunning? First of all, the bread looks and sounds amazing. Second, the PHOTOS. I love your styling, girl.

    See, now we have to drink a sangria together, AND enjoy a cuppa Joe with ‘naner bread.

    We have a busy future schedule, my friend ;D

    • Reply Justine August 27, 2016 at 4:36 pm

      Thanks for the love, girl! Yes, one day we will eat, drink and be merry — we can enjoy a slice of banana bread and espresso while nursing our sangria-induced hangovers! 😉 Have a great weekend!

  • Reply Alanna (One Tough Cookie) August 28, 2016 at 6:58 pm

    Great recipe, Justine! My roommate has issues with dairy and wheat as well, so it’s always great for me to find recipes for treats that we can both enjoy. Thanks for sharing — and gorgeous pictures, as always! xo

    • Reply Justine August 28, 2016 at 7:35 pm

      Thank you, Alanna! If you ladies try it, I’d love your feedback. I just had one of the last pieces from this loaf this morning! 😉

  • Reply Hema August 29, 2016 at 12:01 pm

    This loaf looks so good! I have a ton of freezer bananas that would be perfect for this.

    • Reply Justine August 29, 2016 at 12:14 pm

      Thanks Hema! I had it for breakfast this morning and it’s super tasty. Please let me know if you try the recipe! 🙂

  • Reply Alexandra | Occasionally Eggs August 29, 2016 at 4:40 pm

    I love both coconut and banana bread so this is a wonderful combination! My go-to banana bread recipe uses part coconut flour for an extra protein boost, but I use spelt flour – I’ll have to try this soon!

    • Reply Justine September 6, 2016 at 9:27 am

      If you try it, I’d love your feedback Alexandra! Have a great week.

  • Reply Ayngelina Brogan August 31, 2016 at 11:27 am

    This looks delicious but I’m so sidetracked by that gorgeous spoon, where did you get it?

    • Reply Justine August 31, 2016 at 11:32 am

      Thank you, Ayngelina! The cake server and the forks are part of a vintage silver collection that’s been in my family since 1847. They’re very dear to me — I use them often in my styling work. Thanks for stopping by!

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