This recipe uses coconut oil instead of butter or vegetable oil. More popular in the last decade, coconut oil is easy to find amongst other oils in grocery stores. Because it is a saturated fat, it will usually be found in it’s solid form when stored in cool temperatures, but easily melts. Concerned about saturated fats? Give this article a quick read. Why this recipe benefits from using coconut oil; it adds to the flavor and aroma, by using coconut oil you can use a little less and still get a moist bread, it is minimally processed and plant based.

Gluten-free and easy to make. Takes only about 20 min to make and 1 hour to bake.

Recipe

• 4 Tablespoons melted coconut oil
• 1/2 cup cane sugar (Florida Crystals)
• 2 eggs, room temperature
• 4 small, ripe bananas, mashed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 3/4 cup Pamela’s Gluten Free Baking and Pancake Mix
• 1 cup + 1/2 cup shredded coconut

Preheat oven to 350 degrees

Grease or spray an 8×4 loaf pan

Combine first 6 ingredients in a mixing bowl and beat until combined. Add the baking mix and 1 cup of shredded coconut, mix just until combined. Place batter into the prepared loaf pan and sprinkle with 1-2 tablespoons of sugar. Bake for 45 minutes. Top bread with remaining 1/2 cup of shredded coconut, a sprinkle of salt, and continue to bake for 15 minutes or until a toothpick inserted comes out clean. If coconut starts to brown too much before bread is done, lightly cover with foil. Cool on a wire rack, remove from pan.