How can I store the banana bread?

In the fridge: airtight packaged, it stays good for up to 5 days. In the freezer: up to 3 months, freeze in slices. Reheat: 10 min in a preheated oven at 160°C or briefly in the microwave.

Can I use regular yogurt instead of coconut yogurt?

Yes, but then it is no longer lactose-free or vegan. For extra creaminess, choose Greek yogurt.

Is this recipe suitable for children?

Certainly! It contains no added sugars and is nutritious due to the fibers and healthy fats.

Can I replace the flaxseed?

You can use chia seeds, but the texture will be slightly different. Flaxseed also helps bind.

Can I use other citrus fruits?

Yes, feel free to try lemon or mandarin for a different twist!

Gluten-free banana bread with orange and coconut

Name: Gluten-free banana bread with orange and coconut
Cook time: 10 min
Total time: 10 min
Yield: 8P
Ingredients: 300 g overripe bananas; 150 g applesauce (unsweetened); 100 g oats (gluten-free if needed); 150 g coconut yogurt; 100 g flaxseed (golden or brown); 150 g almond flour; 50 g shredded coconut; 1 tbsp mild olive oil; Juice of 1½ orange; Zest of 2 oranges; ½ orange sliced thinly (for topping); 1 pinch of salt; ½ tsp baking soda; 1 tsp vanilla powder or a splash of vanilla extract; Dark chocolate chips (vegan if desired); Chopped nuts, seeds, or kernels

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10min + 35min baking time

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Easy

If you have overripe bananas lying around, this banana bread is always a good idea, because overripe bananas make it deliciously sweet without adding sugar. This time with orange and coconut – really so tasty and a different flavor. It is healthy, delicious, and packed with fiber. Ideal for breakfast with a spoonful of yogurt, or as a nutritious snack on the go. No refined sugars, gluten-free, a fiber bomb, and wonderfully moist.

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Ingredients

What do you need?

Quantity: 8P

Banana bread 300 g overripe bananas
150 g applesauce (unsweetened)
100 g oats (gluten-free if needed)
150 g coconut yogurt
100 g flaxseed (golden or brown)
150 g almond flour
50 g shredded coconut
1 tbsp mild olive oil
Juice of 1½ orange
Zest of 2 oranges
½ orange sliced thinly (for topping)
1 pinch of salt
½ tsp baking soda
1 tsp vanilla powder or a splash of vanilla extract

Optional Dark chocolate chips (vegan if desired)
Chopped nuts, seeds, or kernels

300 g overripe bananas
150 g applesauce (unsweetened)
100 g oats (gluten-free if needed)
150 g coconut yogurt
100 g flaxseed (golden or brown)
150 g almond flour
50 g shredded coconut
1 tbsp mild olive oil
Juice of 1½ orange
Zest of 2 oranges
½ orange sliced thinly (for topping)
1 pinch of salt
½ tsp baking soda
1 tsp vanilla powder or a splash of vanilla extract

Dark chocolate chips (vegan if desired)
Chopped nuts, seeds, or kernels

Make it veggie!

This recipe is completely plant-based – no adjustments needed!

Preparation method

How do you make this?

Preheat the oven to 175°C.

Mash the bananas in a large mixing bowl.

Add applesauce, oats, coconut yogurt, flaxseed, almond flour, coconut flakes, olive oil, salt, baking soda, and vanilla.

Grate the peel of 2 oranges and add the zest. Squeeze 1½ orange and add the juice.

Mix everything well until you have a smooth batter. Optionally, add chocolate chips or nuts.

Pour the batter into a baking pan lined with parchment paper (round or square). Smooth the top.

Slice the remaining half orange into thin rounds and place on top of the batter.

Bake the banana bread for about 35 minutes in the middle of the oven. Check with a toothpick: it should come out dry.

Let it cool in the pan before slicing.

Tips

The larger the baking pan, the thinner the bread and the shorter the baking time.
Keep the banana bread nice and moist by not baking it too long.
Feel free to add extra nuts or seeds for crunch and variety.