August 13, 2019

Banana, Coconut and Goji Berry Bread ~ #BreadBakers

Going against the grain with gluten free vibes only this month.

For quite a long time gluten-free baking had the reputation of not producing delicious treats. That has changed rapidly in recent years with many gluten-free flours choices hitting the market.  Some fo these include almond meal/flour, coconut flour, oat flour, brown rice flour, sorghum flour, as well as a variety of gluten-free baking blends.

I don't bake gluten-free very often as I do not have anyone in my family or friend-circle with a gluten intolerance.  However, the theme for the Bundt Bakers this month is gluten-free breads. One of my favorite gluten-free breads that I have made is Pão de Queijo (aka Brazilian Cheese Bread) so this time I wanted to go in a sweet bread direction.

My family loves banana bread, so I thought it would be great to try combining banana, coconut, and the sweet-tart taste of taste of goji berries. For this bread I used a combination of coconut and almond flour, as well as desiccated coconut as it imparts a lot of coconut flavor.  Using very ripe bananas also helps with the flavor.

This bread takes hardly any time at all to pull together, and the thing I had the most problem with was the size of the pan.  I found this to be an unusual size, and definitely one that I did not have, so I made it in my square muffin tin.  This tuned out to be perfect as no one needed to cut a slice.

Wow, this was so tender and full of banana-coconut flavor, that even I was surprised it came out so well. The goji berries were just the perfect tart flavor to cut through the sweetness.  This recipe made 12 muffins, and next time I am going to have to double that because these disappeared so quickly. If you know anyone who refuses to eat baked goods that are gluten-free, I would suggest you make these and I guarantee they will change their mind.

If you would like to know more about the Bundt Bakers and see what the other bakers made for the Gluten-Free Bundt Cakes theme please scroll down below the recipe.

Banana, Coconut and Goji Berry Bread
Printer Friendly Recipe
  • 35g (⅓ cup) rolled oats, divided
  • 25g (2 tablespoons) coconut sugar, divided
  • 75g (⅓ cup) solidified coconut oil
  • 4 eggs, at room temperature
  • 40g (⅓ cup) coconut flour
  • 40g (⅓ cup) almond meal
  • 30g (⅓ cup) desiccated or shredded coconut, divided
  • 20g (2 tablespoons) goji berries
  • 10g (2 teaspoons) baking powder
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas, mashed

  1. Preheat the oven to 180°C (350℉). 
  2. Grease and line the base and 
sides of a 7 x 22cm (2.75 x 8.5-inch - base measurement) 
loaf pan, allowing the edges to overhang.
  3. Combine 3 teaspoons of the oats, 2 teaspoons of the desiccated coconut, and 1 teaspoon of the coconut sugar in 
a small bowl; set aside.
  4. Add the coconut oil and remaining coconut sugar to a medium bowl, and using electric 
beaters, beat until pale and creamy, scraping down the sides as necessary.
  5. Beat in 1 egg and 1 tablespoon of the coconut flour, repeating with the remaining eggs and coconut flour until combined.
  6. Add the almond meal, goji berries, 
baking powder, cinnamon, banana, remaining desiccated coconut, and remaining oats to the egg mixture and stir to combine.
  7. Spoon into prepared pan, smoothing the surface, and then sprinkle with reserved oat mixture.
  8. Bake for 1 hour or until firm and a skewer inserted into the centre comes out clean.
  9. Cool in pan for 15 minutes and then transfer to a wire rack to cool.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. This months theme is Gluten-Free Breads and our host is Kalyani from Sizzling Tastebuds with a big assist from Stacy from Food Lust People Love.

And don’t forget to take a peek at what the other talented bakers have baked this month ~


  1. These look both beautiful and delicious! I like combining coconut and almond flour too, nicer texture than either alone. I would definitely like to try these.

  2. These came out really nicely! I have a square muffin pan that might just need to be dragged out to make these, and I'm normally not a fan of gluten free.

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