Best 2 Bananas With Coconut Milk Gluten Free Recipes

**Indulge in a Tropical Delight: Gluten-Free Bananas with Coconut Milk**

Journey to a tropical paradise with our enticing gluten-free banana and coconut milk recipes. These delectable dishes combine the natural sweetness of bananas with the rich, creamy texture of coconut milk, creating a symphony of flavors that will transport your taste buds to a tropical oasis. Dive into the creamy goodness of our classic Bananas with Coconut Milk, a simple yet satisfying treat that showcases the harmonious blend of these two tropical ingredients. Elevate your breakfast routine with our wholesome Banana Coconut Pancakes, featuring fluffy pancakes infused with the flavors of coconut and banana. For a decadent dessert, indulge in our rich and creamy Banana Coconut Pudding, a luscious dessert that will satisfy your sweet cravings. Each recipe is carefully crafted to be gluten-free, ensuring that everyone can savor these tropical delights. Embark on a culinary adventure and discover the irresistible charm of bananas and coconut milk in these tantalizing gluten-free creations.

Let's cook with our recipes!

ONE BOWL GLUTEN FREE BANANA BREAD

One Bowl Gluten Free Banana Bread image

The only gluten-free banana bread recipe you'll ever need. 1 bowl, simple ingredients, so moist, hearty, and delicious.

Provided by Minimalist Baker

Categories Breakfast Dessert Snack

Time 1h10m

Number Of Ingredients 16

Ingredients

3 medium ripe bananas ((3 bananas yield ~1 1/2 cups or 337 g))
1/2 tsp pure vanilla extract
1 whole egg
3 Tbsp avocado or coconut oil, melted
1/4 cup organic cane sugar
1/4 cup packed organic brown sugar
2-3 Tbsp maple syrup ((depending on ripeness of bananas // or sub honey))
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup unsweetened almond milk
1 1/4 cup almond meal
1 1/4 cup gluten-free flour blend
1 1/4 cup gluten-free oats
Butter
Honey

Steps:

Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
Mash banana in a large bowl. Add all ingredients through almond milk (vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, almond milk) and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
Bake for 1 hour - 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
Let cool completely before cutting or it will be too tender to hold form.
Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

Nutrition Facts : ServingSize 1 slices, Calories 307 kcal, Carbohydrate 46.2 g, Protein 5 g, Fat 12.6 g, SaturatedFat 1.3 g, Sodium 379 mg, Fiber 4 g, Sugar 17.7 g

GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES

Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies image

Cookies for breakfast? When they're made with oats, flaxseed, pecans and dried cherries, it makes delicious sense.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h10m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups Rice Chex™ cereal
1 cup gluten-free old-fashioned oats
1 cup unsweetened coconut flakes
1 tablespoon ground flaxseed
1/4 teaspoon salt
3/4 cup chopped pecans
3/4 cup dried cherries
3 ripe bananas, mashed (about 1 1/3 cups)
2 tablespoons coconut oil, melted
1/4 cup honey
1/2 teaspoon gluten-free vanilla

Steps:

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

Tips:

To achieve a smooth and creamy texture, ensure your coconut milk is well-blended or whisked. You can use a blender or a whisk to achieve this.
For a richer flavor, use full-fat coconut milk. If you prefer a lighter option, you can use light coconut milk or dilute it with water.
Adjust the sweetness of the dish to your preference by adding more maple syrup or honey. You can also use other natural sweeteners like agave nectar or stevia.
For a more indulgent treat, top your bananas with toasted coconut flakes, chopped nuts, or a drizzle of chocolate syrup.
If you want a thicker consistency, you can add a cornstarch slurry to the coconut milk mixture. Simply whisk together a tablespoon of cornstarch with a tablespoon of water until smooth, then add it to the simmering coconut milk and whisk until thickened.

Conclusion:

Bananas with coconut milk is a simple yet delicious gluten-free dessert that can be enjoyed for breakfast, lunch, or dinner. With its creamy texture, rich flavor, and versatility, this dish is sure to satisfy your sweet tooth. Whether you prefer a classic preparation or a more decadent version, there's a recipe in this article that will suit your taste. So next time you're looking for a quick and easy gluten-free dessert, give bananas with coconut milk a try.