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 & Macadamia Nuts. AND it’s GLUTEN FREE!!
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
This Gluten Free Tropical 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 Gluten Free Tropical Banana 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 to make Gluten Free Tropical Banana Bread is as follows;
- almond flour
- ground ginger
- 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. 😉
Here are the easy steps for making Gluten Free Tropical Banana Bread with Pineapple, Coconut, and Macadamia Nuts. Get ready for something really, really, GOOD!!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Gluten Free Tropical Banana Bread is available near the end of this post.
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 Gluten Free Tropical Banana 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 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 are the base ingredients which make up the actual batter of this gluten-free quick bread.
For other delicious quick bread recipes (sweet and savory) but not necessarily of the gluten gluten-free variety, please click on the following recipe titles for;
- Italian Herb Parmesan Quick Bread
- Chocolate Cranberry Quick Bread
- Cheesy Jalapeno Quick Bread
- Lemon Raspberry Quick Bread with Cardamom
Below is the printable recipe card for today’s Gluten Free Tropical Quick Bread with Almond Flour & Macadamia Nuts. If you enjoy this recipe and are anxious to give it a try, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars. Thank you so very much! 🙂
Gluten Free Tropical Banana Bread with Almond Flour and Macadamia Nuts
- 2½ cups blanched almond flour
- 1/3 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
- Preheat oven to 350 degrees.
- 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 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.
I hope you’ve enjoyed today’s recipe for Gluten Free Tropical Banana Bread with Almond Flour and Macadamia Nuts as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe, or anything else you see on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
*Disclaimer I was compensated with product from the Paradise Fruit Company. All opinions regarding this product and its performance in my recipe are strictly my own.