Gluten Free Toasted Coconut Toffee Banana Bread
 
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You will go absolutely bananas with the explosion of flavors happening in this Gluten Free Toasted Coconut Toffee Banana Bread. It's impossible to not wake up happy with this for breakfast.
Author:
Recipe type: Breakfast
Serves: 3 mini loaves
Ingredients
  • ½ cup coconut oil, room temperature (soft but not melted)
  • ⅔ cup granulated sugar
  • ½ cup coconut sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups plus 3 tablespoons high quality gluten free all-purpose flour or my preferred blend of: ½ cup coconut flour, ½ cup potato starch, ⅓ cup white rice flour, ⅓ cup millet flour, ¼ cup tapioca starch
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon xanthan gum (if your all-purpose blend doesn't already contain a gum)
  • ½ cup canned coconut milk (full fat)
  • 1 cup mashed ripe bananas (2-3)
  • ½ cup finely chopped pecan pieces, divided
  • ½ cup Heath toffee bits, divided
  • ½ cup sweetened coconut flakes, divided
  • ½ cup semi-sweet chocolate chips, divided
Directions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl cream together coconut oil, granulated sugar, and coconut sugar for 1 minute, scraping down the sides as needed. Add eggs and mix until fully incorporated. Add vanilla and mix until smooth.
  3. In a smaller mixing bowl, sift together gluten free flour (or my preferred blend), baking soda, salt, cinnamon, and xanthan gum (if your flour blend doesn't already contain a gum).
  4. Add half of the dry mixture to the wet mixture and mix on low until smooth. Add coconut milk and blend until smooth. Add remaining flour and mix until fully incorporated, scraping down the sides as needed. Add mashed bananas (mash until soupy and not chunky) and mix on low until evenly incorporated. Fold in ¼ cup pecan pieces, ¼ cup toffee bits, ¼ cup sweetened coconut flakes, and ¼ cup chocolate chips. Let batter sit for 10 minutes to absorb moisture.
  5. While batter is sitting, lightly grease 3 nonstick mini loaf pans with cooking spray. Evenly divide batter between loaf pans. Sprinkle tops of each loaf with remaining pecans, toffee bits, coconut flakes, and chocolate chips. Gently press toppings into batter so they will stick.
  6. Place pans on middle rack in oven and bake at 350 degrees for 35-40 minutes or until golden brown and tops spring back at touch of a finger or toothpick inserted into center comes out clean with few crumbs.*
  7. Remove pans from oven and set on cooling rack. Gently run a knife around edges of pans to loosen loaves. Allow to cool for 15 minutes before inverting onto wire rack. Let loaves cool completely on racks.
  8. Store leftover bread in an airtight container at room temperature for up to 3 days, in fridge for up to 5 days, or in freezer for up to 3 months.
Notes
*If coconut flakes or bread is browning too much, loosely cover with foil and continue baking. Do this quickly so loaves don't sink.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-toasted-coconut-toffee-banana-bread/