Gluten-Free: Banana Bread
A soft, spiced loaf infused with island warmth
A Gluten-Free Banana Bread That Doesn’t Hold Back
Who says gluten-free can’t be indulgent? This banana bread is proof that you can have it all, moist texture, rich banana flavor, and a perfectly tender crumb, all with a little island-inspired magic stirred in.
This isn’t your everyday banana loaf. It’s the kind of recipe that fills your kitchen with the scent of cinnamon and toasted sugar, makes you linger a little longer at the counter, and has everyone asking for the recipe after just one bite. The secret? A splash of Kōloa Spice Rum. Just ¼ cup adds warm notes of caramel, vanilla, and a whisper of spice that brings everything together, soft bananas, cozy cinnamon, and just the right touch of sweetness.
It also happens to be gluten-free, but you’d never know it by the texture. It’s tender without being crumbly, rich without being dense, and bakes up beautifully every time. Coconut oil and sour cream (or your favorite dairy-free stand-in) add moisture, while deeply ripe bananas give that classic flavor we all love.
This is banana bread with purpose, thoughtfully crafted, warmly spiced, and just a little bit spirited. Whether you’re baking for yourself, a brunch crowd, or stashing slices in the freezer for later, this loaf brings comfort, joy, and a tropical twist to a timeless favorite.
Yield
1 loaf (about 8–10 slices)
Ingredients
For the Bread:
1½ cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
3 ripe bananas, mashed
½ cup sweetened shredded coconut
2 large eggs
½ cup coconut sugar (or brown sugar)
¼ cup melted coconut oil (or unsalted butter)
¼ cup Kōloa Spice Rum
½ cup sour cream (or dairy-free alternative, see below)
1 teaspoon vanilla extract
½ cup chopped walnuts (optional)
Substitutions
Coconut sugar: Use brown sugar or maple sugar.
Melted coconut oil: Unsalted butter works well if dairy is okay.
Sour cream (dairy-free): Use one of the following:
½ cup dairy-free sour cream
Thick coconut cream (from the top of a chilled can of full-fat coconut milk)
Plain, unsweetened dairy-free yogurt (avoid very runny versions)
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan or line it with parchment paper to ensure easy release after baking.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
Culinary Tip: Whisking dry ingredients first helps distribute the leaveners and spices evenly, no surprise pockets of baking soda!
3. Combine the Wet Ingredients
In a large bowl, mash the bananas until mostly smooth. Add the eggs, coconut sugar, melted coconut oil, Kōloa Spice Rum, sour cream, and vanilla extract. Whisk until smooth and fully combined.
Culinary Tip: Don’t worry about getting every banana lump out, small chunks add texture and boost banana flavor!
4. Fold Everything Together
Gently fold the dry mixture into the wet using a rubber spatula or wooden spoon. Mix just until no dry flour remains, do not overmix.
Culinary Tip: Gluten-free batters can become gummy or dense if stirred too much. A light hand keeps the loaf tender.
Fold in the shredded coconut and any optional mix-ins like chopped walnuts or chocolate chips at this stage.
5. Fill and Bake
Pour the batter into your prepared loaf pan and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Culinary Tip: Check for doneness at 50 minutes, especially if your bananas were very moist or if using metal pans that conduct heat faster.
6. Cool and Slice
Let the loaf cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely.
Culinary Tip: Slicing too early can cause crumbling, give it time to set for neat, bakery-style slices.
Why This Works
This banana bread is moist but not heavy, thanks to the perfect trio of ripe bananas, coconut oil, and sour cream. The eggs and gluten-free flour provide just enough structure to hold everything together without becoming dense.
What takes it to the next level is the Kōloa Spice Rum. Its rich profile, subtle cinnamon, warm caramel, and a whisper of sarsaparilla, blends seamlessly into the batter. You don’t need much to make an impact. Just ¼ cup transforms the loaf into something layered, aromatic, and unmistakably cozy.
And let’s not forget the sweetened shredded coconut. It adds just the right amount of chew and gentle sweetness, amplifying the tropical undertones and giving the bread a soft, rich texture that lingers in the best way.
This is banana bread with a little something extra, comforting, spiced, and infused with island spirit from top to crumb.
Tips for Success
Use bananas that are deeply ripe, heavily speckled or nearly black for the sweetest flavor.
Let the loaf cool fully before slicing to avoid crumbling.
Want muffins? Fill lined muffin tins ¾ full and bake at 350°F for 18–22 minutes.
Store in an airtight container at room temp for up to 3 days, or refrigerate for up to 5.
Serving Suggestions
Toast a slice and slather with nut butter or honey
Serve warm with coconut whipped cream or vanilla ice cream
Pair with hot chai, cold brew, or a spiced rum latte
Slice and freeze for grab-and-go weekday breakfasts
Want to share your take or see how others are using it?
Join the conversation in the Community Chat—it’s where flavor, ideas, and island inspiration come together.
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Mahalo nui loa,
Nicole
The Island Spirit Kitchen