This is a light and fluffy banana bread, flavored with a hint of pineapple and a sprinkling of coconut.
Hawaiian muffins have been a family favorite for a number of years and I’m excited to finally have a gluten free version that tastes every bit as delicious as the original. These muffins disappeared in less than a day and my kids have already asked me to make them again.
Check out all of the Gluten Free Dessert Recipes on this website!
Hawaiian Banana Bread with Pineapple and Coconut
- 1 cup brown rice flour *
- ½ cup tapioca starch *
- ¼ cup potato starch *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 6 tablespoons butter melted
- 2 teaspoons vanilla extract
- ⅓ cup sugar
- ⅓ cup light brown sugar
- 1 egg
- 3 medium size very ripe bananas
- ½ cup crushed pineapple drained
- ¾ cup shredded coconut plus more for topping
- 1½ cups all-purpose flour
- Preheat the oven to 350°F. Grease muffin tins or loaf pans. Combine the flours, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add the melted butter and mix well. Smash the bananas, then add to the batter, along with the pineapple and coconut. Stir until combined.
- Combine the wet and dry ingredients. Stir just until the ingredients are combined. Scoop the batter into the muffin tins or loaf pans and sprinkle each top with coconut. Bake muffins for 18-20 minutes, mini loaves for 30-32 minutes and a full size loaf for 60 minutes, or until lightly browned and a toothpick comes out clean. Remove from the pans and let cool on a wire rack. Serve plain or slathered in butter. Enjoy!