Hawaiian Banana Bread with Pineapple and Coconut {traditional and gluten free recipes}
Servings: 15 muffins, 5 mini loaves or 1 full size loaf
Ingredients
  • 1 cup brown rice flour *
  • 1/2 cup tapioca starch *
  • 1/4 cup potato starch *
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 6 tablespoons butter melted
  • 2 teaspoons vanilla extract
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 1 egg
  • 3 medium size very ripe bananas
  • 1/2 cup crushed pineapple drained
  • 3/4 cup shredded coconut plus more for topping
  • * if you are not in need of a gluten free recipe simply substitute 1 1/2 cups all-purpose flour for the items marked with an *
Instructions
  1. Preheat the oven to 350 degrees. Grease muffin tins or loaf pans. Combine the flours, baking soda, salt, and cinnamon; set aside. Whisk
  2. the egg, sugar, and vanilla together in a large bowl until well
  3. combined. Add the melted butter and mix well. Smash the
  4. bananas, then add to the batter, along with the pineapple and coconut.
  5. Stir until combined.
  6.  
  7. Combine
  8. the wet and dry ingredients. Stir just until the ingredients are
  9. combined. Scoop the batter into the muffin tins or loaf pans and sprinkle
  10. 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
  11. and a toothpick comes out clean. Remove from the pans and let cool on a wire rack. Serve plain or slathered in butter. Enjoy!