GF Coconut Peach Banana Bread





So, I’ve been MIA for awhile, and I have some catching up to do!  Forgive me, avid followers and recipe lovers!  I’m back!  And I have some good ones for you coming up…

Peach season is almost over, and my heart is breaking!  My heart is breaking for reasons other than that – my boyfriend just left for 2 months to go overseas to work.  So, after teary-eyed dropping him at the airport and coming home for a quick nap – I planted myself on the treadmill for my “short” long run of the week – 12 miles.   I came home and decided to do some baking while I got some work done.  Earlier today, my boyfriend’s sister was talking about banana bread today, and well, I had some bananas and peaches that were screaming to be used, and that’s exactly what I did.

I found a recipe on Lilluna and decided to twist it into a gluten free and a bit lighter version.  So, before all of the peaches are gone this season – go grab a few and make these!  My absolute favorite, hands down, THE best peaches I’ve ever had are from The Peach Truck.  This is their last week, so if you see them around Nashville – STOP and get some!!


  • 1 cup coconut sugar
  • 2 tablespoons butter, melted (you could use coconut oil as well)
  • 1 egg
  • ¾ cup coconut milk
  • 3 cups flour – 1 cup of almond meal, 1 cup of Trader Joe’s GF flour, 1 cup of oat flour
  • 1 teaspoon cinnamon (feel free to use another tsp to add a little more spice)
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup mashed bananas – 2 ripe bananas
  • 1 cup peaches, diced small or more cups is just fine too!
  • ½ cup shredded coconut
  1. Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
  2. Measure out about 2 cups of GF oats and blend or process until it turns into flour.
  3. In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
  4. Add flour, baking powder, and salt, and stir until just combined.
  5. Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
  6. Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.

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