Chocolate + Coconut + Banana = Chocolate Coconut Banana Bread
If you like banana bread, chocolate and coconut then this Chocolate Coconut Banana Bread loaf is going to be your new best friend And it is gluten-free and low-FODMAP, if you follow our serving size recommendations, although it does push boundaries and is quite rich. You seriously couldn’t ask for more in terms of chocolaty gratification. This is as easy to make as our low FODMAP Banana Bread Muffins, yet so much more decadent. This would make a great brunch buffet offering. Its only downside is that it doesn’t travel well; the beautiful topping will become compromised – but it will still taste fantastic. Also check out our articles on All About Cocoa and All About Dark Chocolate.
More Quick Breads
We love quick breads for their easy of preparation and comfort food appeal.
- Low FODMAP Beer Bread
- Low FODMAP Cranberry Orange Bread
- Low FODMAP Banana Zucchini Bread
- Low FODMAP Strawberry Bread
- Low FODMAP Coconut Lime Bread
- Low FODMAP Poppy Seed Carrot Banana Bread
- Lower Fat, Reduced Sugar Banana Bread.
Low FODMAP & Gluten Free Chocolate Coconut Banana Bread
This is as special as the fanciest dessert, and yet it is as easy to make as banana bread. But this Chocolate Coconut Banana Bread has so much more - chocolate and coconut! Texture, flavor, moistness - make this now.
Low FODMAP Serving Size Info: 1 loaf; 14 slices; serving size 1 slice
- 11/4 cups (180 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/4 cup (21 g) sifted natural cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil; such as canola, rice bran, or sunflower
- 1/2 cup (107 g) firmly packed light brown sugar
- 1/2 cup (99 g) sugar
- 2 large eggs, at room temperature
- 1 1/2 cups (360 ml) fork-mashed banana (about 3 medium very ripe bananas.)
- 1 teaspoon vanilla extract
- 3/4 cup (30 g) unsweetened broad coconut chips/flakes, divided
- 3 ounces (85 g) miniature semisweet morsels, divided
Position rack in the center of your oven. Preheat to 350° F/180°C. Line the inside of an 8 by 4-inch loaf pan with a strip of parchment paper, overhanging the short ends. Coat the inside of the pan and the parchment with nonstick spray.
Whisk the gluten-free flour, cocoa, baking soda and salt together in a large bowl and set aside.
Whisk the oil, brown sugar and sugar together in a medium-sized bowl until well blended. Whisk in eggs, one at a time, until incorporated, then whisk in banana and vanilla extract. Pour these wet ingredients over dry ingredients and whisk gently until a few floury streaks remain. Add half of the coconut and about three-quarters of the chocolate morsels and fold in with a silicone spatula. Scrape batter into prepared pan. Sprinkle top with reserved coconut flakes and mini morsels.
Bake for about 1 hour and 10 minutes to 1 hour 15 minutes. A toothpick should just be on the verge of testing clean when inserted in center. The coconut will be golden brown.
Cool pan on rack for at least 45 minutes. Loosen the edges of the loaf from the pan by inserting a small spatula between the loaf and pan and run it all the way around the loaf. Use overhanging ends of parchment to gently lift the loaf out of the pan and place on rack to cool completely. Loaf is ready to eat but definitely slices best after an overnight rest. Loaf will keep for about 3 days wrapped well with plastic wrap at room temperature.
- If you cannot find the broad coconut chips you could substitute long shred coconut, but the visuals won’t be the same. If you go this route make sure they are unsweetened. The “angel flake” log shred coconut found in most U.S. supermarkets is highly sweetened and could be used but will greatly alter the sweetness level of the recipe. You might have to mail order the unsweetened coconut or seek it out in whole foods stores.
- You can experiment with freezing this loaf. The loaf itself freezes very well as it is so moist to begin with but we think the coconut flakes suffer. You might think their fine so give it a go if you are curious.
If You Can Tolerate
- Fructans: If you passed the fructan wheat Challenge, you can use unbleached all-purpose flour instead of the gluten free flour. The loaf will no longer be gluten free. Use weight equivalents for most accurate results with this substitution.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
8 comments for “Gluten Free & Low FODMAP Chocolate Coconut Banana Bread”
I just made this but without the coconut. It smells heavenly and was so easy to make. Using it Friday night for the first night of Sukkot. I’ve been feeling deprived of dessert since I started Fodmap in June. This should take care of that. Thanks for all the great recipes and advice.
Excellent! This is a rich one. Easy to make but also easy to over-indulge. Watch your portions and enjoy! So glad you found us.
This is my favorite from your bakes so far, chocolate waffles come next. It wasn’t even dry the next day, like it usually happens with other GF bakes, I’d say it was better!
YAY! It is a decadent one! Enjoy.
Is there a healthier oil that can be used instead of canola or sunflower or vegetable oils?
Neither I nor our dietitians have any issue with these vegetable oils. I see from your other comment that you think coconut oil is “healthier” but most of what is on the internet is not evidence based. I would choose another recipe.
Could you use coconut oil instead of vegetable oil or will this change the taste.
I would not. The flavor could be great but the texture will change dramatically and not for the better.