Gluten-Free Tropical Banana Bread

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

Jump to:

• The ingredients:
• The step-by-step photo instructions:
• Additional quick bread recipes:
• Printable Recipe Card

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.

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

Printable Recipe Card

I hope you've enjoyed today's gluten-free quick bread recipe as much as I've enjoyed bringing it to you!