Whether you're a gluten eater or a gluten freer-er, you're going to be AMAZED and EXCITED about the flavor and texture of this delicious Gluten-Free Tropical Banana Bread with almond flour and macadamia nuts.
I also double-dog dare you to take the Gluten-Free Tropical Banana Bread challenge. If, after your first bite, you're not convinced that this is the best banana bread you've ever eaten, you can bring it to my house, and I'll take it off your hands and eat it all for you! LOL
Table of Contents Found Here
This delicious Banana Bread is dense, moist, and loaded with amazing tropical ingredients. Slice yourself a piece for an unbelievable breakfast treat, or maybe have a slice along with a spot of tea in the afternoon.
Or, if you're like me, sneak down in the middle of the night and have a bite or two (maybe more) of this amazing quick bread because it's something you've been dreaming about ever since you've smelled it baking in the oven!
Come on...you know you want to!!
The ingredients:
- almond flour
- cornstarch
- ground ginger
- salt
- baking soda
- maple syrup
- Greek yogurt
- ripe mashed bananas
- candied pineapple
- coconut chips
- coconut (or vanilla) extract
- macadamia nuts
Then, with basically a large bowl and a few of the above ingredients you've already chopped and prepped, you can have this Gluten-Free Tropical Banana Bread on your table (or at your next tea party), in less than 2 hours' time...including the 30 minutes of cooling time. 😉
The step-by-step photo instructions:
In a large bowl, whisk together the almond flour, cornstarch, ground ginger, salt, and baking soda.
In a medium bowl, whisk together the mashed bananas, Greek yogurt, maple syrup, eggs, and the extract.
Stir the wet ingredients into the dry ingredients in the large bowl, until just combined.
Roughly chop the candied pineapple and macadamia nuts into smaller pieces, and break the coconut chips into chunks.
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Gently stir the chopped fruit and nuts thoroughly into the batter. Spread the batter evenly into a prepared loaf pan that has been sprayed with coconut oil or baking spray.
Sprinkle the top of the batter with additional coconut chips and bake in a preheated 350-degree oven for 1½ hours, or until a toothpick inserted in the center comes out clean. Cool completely before slicing and serving.
I mean...get a load of this COLOR!! It's GORGEOUS!
If you're interested in making this tropical quick bread, but don't particularly like all the add-in ingredients I've used, or perhaps you can't find them all in your market, such as the candied pineapple, coconut chips, or macadamia nuts, please feel free to omit them entirely from the recipe.
OR if you'd like to swap out pecans (or another favorite nut of your choosing) for the macadamia nuts, or if you wanted to use flaked sweetened coconut in place of the coconut chips, I certainly won't tell. These are the ingredients I chose to mix in, but your Tropical Banana Bread can be tailored to your personal taste.
The only thing I caution you to leave "as written" for best results is the base ingredients that make up the actual batter of this gluten-free quick bread.
Additional quick bread recipes:
- Italian Herb Parmesan Quick Bread
- Chocolate Cranberry Quick Bread
- Cheesy Jalapeno Quick Bread
- Lemon Raspberry Quick Bread with Cardamom
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Gluten Free Tropical Banana Bread
Equipment
- cake tester optional
Ingredients
- 2½ cups blanched almond flour
- ⅓ cup cornstarch
- ½ teaspoon ground ginger
- ½ teaspoon coarse salt
- 1 teaspoon baking soda
- 3 over ripe bananas
- 3 large eggs
- ¼ cup Greek yogurt
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract OR coconut extract
- 1 cup chopped candied pineapple chopped
- ½ cup crushed coconut chips reserve 2 tablespoons for topping
- ¼ cup chopped macadamia nuts
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
- In a large bowl, whisk together the almond flour, cornstarch, ground ginger, baking soda, and salt. Set aside.
- Mash the bananas in a medium bowl. Add the eggs, Greek yogurt, maple syrup, extract. Whisk well to combine.
- Add the wet ingredients to the dry ingredients and stir until thoroughly mixed. Stir in the chopped pineapple, coconut, and macadamia nuts (minus the reserved 2 tablespoons) until just combined.
- Spoon the batter evenly into a loaf pan that has been sprayed with baking spray or coconut spray.
- Top the loaf with the reserved coconut chips. Bake the loaf in the preheated oven for approximately 90 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Cool the loaf on a wire rack for at least 60 minutes and then carefully turn it out of the pan to continue cooling.
Notes
Nutrition
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
I hope you've enjoyed today's gluten-free quick bread recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Karen says
Has anyone tried making this with fresh pineapple instead of candied? i'm assuming i'd have to get rid of some of the liquid to accommodate the wetness of the fresh pineapple. I have everything else on hand and this recipe sounds AMAZING
Renée says
Hi Karen! As long as you dry it really really well, I can’t see why it wouldn’t work. I used the candied pineapple because that is what I had on hand at the time. I’m anxious to hear how it works for you. This bread is very moist anyway, but after the addition of the fresh pineapple, if it seems too wet, you may want to add a little additional almond flour. Maybe like a quarter cup, but no more than that. Good luck. This bread is amazing! Enjoy! Renee
DomesticSuperhero says
My mom is gluten free so I am going to make this when she visits- THANKS!
Renée says
How nice. Glad to be of help.
Catalina says
Total yumminess! I need this in my life!
Renée says
Yes. You do 🙂
Dee says
This looks and sounds so good -- Nothing beats homemade bread!
Renée says
You are 100% correct!
Amy @ Little Dairy on the Prairie says
I love a good homemade bread! This will make my house smell so good!
Renée says
It sure will!
Renée says
Nicest comment yet. Thank you so much!!
Erin | Dinners,Dishes and Dessert says
Wow I love banana bread yummy!
Dorothy Reinhold says
I've been experimenting with baking with almond flour. I can't wait to try this bread! Love the tropical twist!
Michelle @ The Complete Savorist says
That looks great, I love banana bread!