Gluten-Free Carrot Coconut Bread

gluten-free-carrot-coconut-bread
Photo by Kate Mathis
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 480 calories
    • Fat 24 g
    • Cholesterol 90 mg
    • Sodium 350 mg
    • Protein 6 g
    • Carbohydrate 59 g
    • Sugar 27 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 102 mg

Heat oven to 375° F. Coat an 8½-by-4½-inch loaf pan with butter and dust with the flour; tap out the excess. Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.

In a separate bowl, whisk together the butter and sugar until no lumps remain.

Whisk in the eggs, vanilla, banana, and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.

Ingredients

  1. Check ½ cup unsalted butter, melted, plus more for the pan
  2. Check 2 cups gluten-free flour, plus more 
 for dusting
  3. Check ½ teaspoon baking powder
  4. Check ½ teaspoon baking soda
  5. Check ¾ teaspoon kosher salt
  6. Check cup light brown sugar
  7. Check 2 large eggs
  8. Check 1 teaspoon pure 
vanilla extract
  9. Check 1 cup mashed ripe banana (from 3 medium)
  10. Check cup sour cream
  11. Check 1 cup packed shredded carrot (from 2 large)
  12. Check 1 cup finely shredded unsweetened coconut

Directions

  1. Heat oven to 375° F. Coat an 8½-by-4½-inch loaf pan with butter and dust with the flour; tap out the excess. Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.
  2. In a separate bowl, whisk together the butter and sugar until no lumps remain.
  3. Whisk in the eggs, vanilla, banana, and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, 65 to 70 minutes. Cool the bread in the pan for 30 minutes. Turn out the loaf on a wire rack to cool further. Serve warm or at room temperature. Or cool completely, wrap, and freeze for up to 2 weeks.

* Total time includes cooling