Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Recipe created by Courtney Roulston from Farm to Fork for RACO

Serves: 10-12 slices, or can make into 12 individual muffins!



  • 1½ cups gluten-free plain flour
  • 1 cup desiccated coconut
  • ½ cup brown sugar
  • 2 tsp gluten-free baking powder
  • 1 tsp bicarbonate soda
  • 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)
  • 2/3 cup melted virgin coconut oil
  • 2 large free-range eggs, beaten
  • 2 tbsp honey
  • ½ cup greek yoghurt to serve


Raspberry Chia “Jam”:

  • 1.5 cups Raspberries
  • 1 tbsp white chia seeds +½ cup water
  • 2 tbsp honey



  1. To make the jam, soak the chia seeds and water for 5 minutes until they form a gel. Place the raspberries into a bowl and crush with the back of a fork until mushy. Add in the honey and stir through the chia seeds. Store in a glass container in the fridge.
  2. Pre heat oven to 170 degrees. Have a Raco loaf pan ready. Combine the gluten free flour, coconut, sugar, baking powder, and bicarbonate soda in a bowl. Whisk the mashed banana, coconut oil, eggs and honey in a bowl. Add to the flour mixture and combine until smooth. Spoon into prepared pan and smooth the surface. Bake for 45-50 minutes, or until a skewer is inserted into the centre of the loaf and comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool.
  3. Once cool, cut the bread into slices and serve with chia jam and yoghurt. Enjoy!

*If making muffins, spoon mixture into cupcake papers and bake at 180 degrees for 30 minutes. 


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