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.
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Hawaiian Banana Bread with Pineapple and Coconut {traditional and gluten free recipes}
SavePinPrintReviewServings: 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
- Preheat the oven to 350 degrees. 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!
