Cherry, Coconut, Banana Bread

This is so tender and tasty, you won’t even know it’s gluten free! This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber, Soy Free.

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Servings 16people
Submitted By Trina Gallop from Will Cook For Shoes
This is so tender and tasty, you won't even know it's gluten free! This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16people
Submitted By Trina Gallop from Will Cook For Shoes
This is so tender and tasty, you won't even know it's gluten free! This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F.



    Line a loaf pan with parchment and give a quick spray with no-stick Pam; set aside.
  2. Cream butter and sugar with a mixer until light and fluffy. Add eggs and fully incorporate.
  3. In a medium bowl, whisk together flours/starches, xanthan gum, baking soda and salt. Add to the butter mixture. Mix until just combined.
  4. Add bananas, yogurt, coconut and vanilla. Mix to combine (but don't overmix).



    Pour into prepared pan.
  5. Bake about 1 hour 10 minutes. If the top of the bread starts to darken around to 50 minute mark, cover loosely with foil for the remaining 20 minutes.
  6. Let cool for approximately 10 - 20 minutes. Turn out onto a rack to completely cool.



    Enjoy!



    Serves 16.
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