Gluten Free Banana Pumpkin Loaf

 Smooth and Silky Banana Pumpkin Loaf With Coconut Flour

Banana Pumpkin Bread made with coconut flour....don't have coconut flour? .. It is available at the health food store and you have to try it. It makes a really special silky delicious loaf.

I have been reading quite a few gluten free bloggers who use coconut flour in their baking. I finally broke down and picked some up at the health food store. I tried my first recipe with it, and I must say I was more than delighted.

The banana pumpkin bread came out a deep golden color, with a silky smooth texture, and was moist and creamy. The recipe is egg free, milk free, and nut free.

It tastes great just sliced, or toasted and topped with a little cinnamon and butter.

Is it healthy? you bet! the coconut flour is very high in fiber providing double the fiber of whole wheat flour and five times the amount of brown rice flour. According to an article in Natural News ( that was listed this week in Surfing Saturday from The Gluten Free Homemaker )

" Coconut flour also contains the fats that made coconut oil famous: medium chain triglycerides. These protective fats are antiviral, antimicrobial and antifungal. As an added bonus, medium chain triglycerides have also been shown to boost the metabolism."

The recipe also contains bananas, pumpkin and raisins which add vitamins, minerals and antioxidants. If you want the loaf less sweet, you can leave out the pure maple syrup.

I also noticed that this quick bread is filling. Most likely it is the high fiber content of the coconut flour that keeps you full. So, fiber, boost to metabolism, vitamins and minerals, filling, and great taste- this recipe is a winner in my book.

Have a slice or two for breakfast with a nice relaxing cup of herbal tea....

Ingredients

1 and 1/2 very ripe bananas, mashed

1 cup of lite organic coconut milk ( the kind from the can works really well. or use the coconut milk from the refrigerator case) or you can use regular milk if you prefer

Directions

Mix wet ingredients in one bowl

Mix dry ingredients in another larger bowl.

Mix wet into dry ingredients mixing until smooth and creamy.

Pour into greased loaf pan and bake at 350 for about 30-40 minutes-

the top starts to get lines and look cracked like in picture

(for muffins: about 20 minutes)

*** I use Rumford Baking Powder which is gluten free and aluminum free

** The batter will be thick and won't rise but is delicious

Step by Step With Pictures

Assemble Ingredients

Add Wet Ingredients Into the Dry and Mix Until Smooth

Bake In A Loaf Baking Pan ( I made three of these little ones)

The Recipe Makes Two of These Small Bread Loaves

Very moist and tasty.

Don't have a loaf pan? Make 20 muffins.. it works just as well.

Great for a quick healthy breakfast on the go ...

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