Gluten Free Hawaiian Banana Bread recipe

Originally posted August 27, 2011 as “Gluten Free Maui Banana Bread recipe“

When you go to Hawaii, more specifically Maui, it seems like there’s a checklist of what most people do or see like snorkeling, going to Haleakala, seeing a rainbow (maybe even a double!), attending a luau, and driving the road to Hana which includes consuming the famous banana bread from any one of a number of roadside stands.

On our way to Hana, we never made it to one of the roadside banana bread stands, mostly because they all had gluten in them. I did taste one gluten-free banana bread from a grocery store in Ka’anapali because I was curious. The family also agreed it was delicious.

When I returned home, I was determined to recreate the same flavor but as a gluten-free version. After doing some cross referencing, I decided to use my own recipe for banana bread with the addition of salted macadamia nuts, coconut, and some extra cinnamon. The result was simply delicious; the bread is moist and sweet with a hint of cinnamon and a nice crunch from the macadamias. The coconut gives it an island vibe. Why not give it a try? You will be saying “Mahalo” or “thank you” for sure!

Top tip: If you are traveling to Hawaii and have access to an oven, you can bring most of the ingredients and bake it there. Measure the following and place in a ziplock bag: dry ingredients, sugar, nuts, and coconut if using. For safety, place this in another ziplock bag just in case the bag opens. If you can, bring a small bottle of vanilla (place it in another small ziplock bag). Get the other ingredients from a local store: eggs, butter or oil, milk or yogurt, bananas, and a foil container. You can bake your own banana bread in your condo!

Gluten-Free Hawaiian Banana Bread

• 2 cups Amy’s Gluten-Free flour blend or a rice-tapioca-potato starch based blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea or kosher salt (use less if the nuts are salted)
• ½ teaspoon xanthan gum (omit if your blend has gum or a binder)
• ⅛ teaspoon ground ginger (this helps with freshness)
• ½ teaspoon cinnamon

• 2 large eggs, room temperature
• ½ cup melted butter or coconut oil
• ⅓ cup milk or plain yogurt
• ¾ cup brown sugar
• 1 teaspoon vanilla
• 3 ripe, mashed bananas
• ½ cup chopped macadamia nuts or walnuts

Optional

• ½ cup unsweetened shredded coconut
• 1 – 2 additional ripe bananas for the top, sliced in half the long way plus 2 teaspoons brown sugar

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1. Preheat oven to 325°F and generously grease loaf pan or line with parchment paper.
2. In a medium bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, gum if using, and ginger if using).
3. In a large bowl, mix the eggs, then add the butter or oil, milk or yogurt, sugar, vanilla and banana.
4. Add the dry ingredients to the wet ingredients and mix. Stir in the nuts and optionally, the coconut.
5. Place batter into loaf pan. Optionally, place cut banana cut side up, on top of the batter (about 3 to 4 long pieces depending on the size of the banana). Sprinkle banana pieces with brown sugar.
6. Bake for 40 to 50 minutes or until the top is golden brown and the middle is set. Use a toothpick to check for doneness or press in the middle; it should bounce back.
7. Let cool at least 15 minutes before cutting to let it set.