Banana bread with coconut topping

Banana bread with coconut topping

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Marcos Fábio

This home-made gluten free banana bread is really delicious, especially straight from the oven!


For the bread:
2 cups Mix C - Mix Pâtisserie
1 tbsp baking powder
1 egg
3 tbsp oil
2 tbsp sugar
100 ml coconut milk
2 tbsp chestnuts (marrone)
2 bananas
1 cup water
For the sweet topping:
2 tbsp coconut oil
2 tbsp Mix C - Mix Pâtisserie
1 tsp cinnamon powder
1 tsp sugar


  • Thoroughly mix all the dry ingredients together in a bowl.
  • Add the wet ingredients (except water) and mashed bananas.
  • Add the chopped Brazil nuts and then the water, little by little, to obtain the right consistency.
  • The quantity of water depends on the size of the bananas. Don’t exaggerate!
  • The batter should be quite thick and not be too runny.
  • Pour the batter into a large oven tray, greased and dusted with gluten-free flour.
  • Mix all the ingredients for the sweet coconut topping, and spread this over the batter surface.
  • Bake in a preheated oven at 180°C for 30 minutes.
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