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Allergy Free Aloha Banana Bread (Gluten, Dairy & Refined Sugar Free) // JustineCelina.com


Welcome the day with a cup of coffee and a slice of light and fluffy banana bread with a tropical twist! My ultra clean, ultra simple Allergy Free Aloha Breakfast Bread is full of healthier, natural substitutions and free of dairy, gluten and refined sugar -- perfect for those of us with food allergies, intolerances or sensitivities. This tropical banana bread combines a crisp, caramel coloured exterior with a light, airy centre and the intoxicating flavours and aromas of coconut and lime. If you're looking for a fresh answer to summer baking and have a bunch of frozen bananas you need to use up (is anyone else's freezer at max capacity during the summer?), I've got you covered! This mellow, coconut-centric, lime kissed loaf will transport you to azure waters and white sand beaches!
Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10
Author Justine


  • 2 large free range eggs
  • 1/2 cup melted virgin coconut oil
  • 1/3 cup full fat coconut milk
  • 1 cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups gluten free all purpose flour blend (or whole wheat flour)
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup ripe mashed bananas (equivalent to 2 large or 3 small ripe bananas)
  • Juice and zest from 1 lime


  1. Preheat oven to 350ºF. Grease 1 standard loaf pan with melted coconut oil and set aside.
  2. This is a one bowl recipe -- so find the largest mixing bowl you have and start combining ingredients! First add the eggs, coconut milk, coconut oil, maple syrup and vanilla extract. Whisk together to combine.
  3. Then add flours, shredded coconut, baking powder, baking soda and salt, stirring until just combined. Then, stir in bananas and add the lime juice and zest, reserving a small portion of lime zest for garnish.
  4. Pour the batter into the prepared pan and bake for 75 minutes, or until the top is golden brown and a toothpick comes out of the centre of the loaf mostly clean.
  5. Allow the bread to cool for 15 minutes in the pan before removing from that pan and transferring to a wire rack to cool.
  6. Once partially cooled, garnish with fresh lime zest. Slice and serve immediately!

Recipe Notes

Note: Allergy Free Aloha Breakfast Bread will keep for up to 1 week in an airtight container or Ziploc bag. You can also double the recipe and freeze the other loaf for up to 3 months if you have lots of extra bananas kicking around!