Gluten-Free Carrot Coconut Bread

Gluten-Free Carrot Coconut Bread
Photo: Kate Mathis
Hands On Time:
20 mins
Total Time:
1 hrs 30 mins
8 serves


  • ½ cup unsalted butter, melted, plus more for the pan

  • 2 cups gluten-free flour, plus more for dusting

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • cup light brown sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 cup mashed ripe banana (from 3 medium)

  • cup sour cream

  • 1 cup packed shredded carrot (from 2 large)

  • 1 cup finely shredded unsweetened coconut


  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.

Chef's Notes

* Total time includes cooling

Nutrition Facts (per serving)

480 Calories
24g Fat
59g Carbs
6g Protein
Nutrition Facts
Calories 480
% Daily Value *
Total Fat 24g 31%
Saturated Fat 16g 80%
Cholesterol 90mg 30%
Sodium 350mg 15%
Total Carbohydrate 59g 21%
Total Sugars 27g
Protein 6g
Calcium 102mg 8%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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