Banana coconut pecan bread


Banana bread is one of my husband’s favorite baked goods, so I knew the time was ripe (hehe) when I saw the last three bananas of my Costco purchase going past their prime on the counter. Here is a gluten-free, dairy-free variation that uses the natural sweetness of dates to bring the processed sugar way down, and is moist and not too crumbly thanks to the addition of applesauce and coconut milk. Easy, hearty, and refrigerates well. Works great as a packable on-the-go breakfast or a snack. Toast a slice and spread it with peanut butter or cream cheese perhaps? Makes 1 large loaf.



  • 3 overripe bananas
  • 4 dried dates, pits removed
  • 1/4 cup pecans
  • 1 cup all-purpose gluten free flour
  • 1 cup coconut flour
  • 1/4 cup dark brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 free-range eggs
  • 2 Tbsp Earth Balance buttery spread, melted
  • 2 Tbsp coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1 cup light coconut milk (I used TJ’s unsweetened coconut beverage)
  • 1 tsp vanilla extract

Preheat your oven to 350F. In a food processor, put the dates (no pits), about 1 Tbsp of hot water (to help soften the dates), and the bananas process until you get a fairly uniform liquidy paste. Add the pecans and give it a couple of quick pulses to chop.


Next, in a large mixing bowl, combine the dry ingredients: the two flours, baking soda, brown sugar, and salt. In a smaller mixing bowl, beat the eggs, then add the vanilla and mix into the dry ingredients in the larger bowl, along with the applesauce, melted Earth Balance and coconut oils, coconut milk and your banana mush from the food processor. Mix until you have a thick uniform batter.


Transfer the batter into a greased loaf tin. Decorate with a few whole pecans if you like.

Bake for about 60 minutes, checking for doneness (knife inserted in should come out clean) and brown to your liking.


Let cool prior to slicing. Enjoy!



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