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

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.

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!

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.

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!

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 xanthan 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.

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!

INGREDIENTS

Yield: 1 large loaf

• 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 (make sure it contains xanthan gum!)
• 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

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!

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!

Print

ALLERGY FREE ALOHA BANANA BREAD

Prep Time

10 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 25 mins

 

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!

Course: Breakfast, Snack

Servings: 10

Author: Justine

Ingredients

• 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

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!

Recipe Notes

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!

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

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!