Wednesday, October 7, 2015

Cherry Banana Coconut Loaf #recipe from @DarylWoodGerber

I'm not sure why I made this recipe. It's delicious, so I'm glad I did, but I'm not sure what prompted me to put all these things together. I think it started when I realized I had flaked coconut in the cupboard and some ripe bananas on the counter. Those two together made sense: coconut banana bread. But then I opened the refrigerator door and saw maraschino cherries, the kind you use for sundaes and Shirley Temple drinks, and I thought, "Hm, fun. Sort of fruit cake but not."

So using my banana bread recipe, I started switching things up. Of course, I made this version gluten-free so I could taste it, but I'm sure it would work out quite well using regular flour. [See my note below*]

What was the most fun was making a mock trifle the next day. Why did I do that? Because I saw whipped cream in the refrigerator! And my sweet tooth kicked into high gear.  Note to self: stop opening the refrigerator door!!  LOL

So enjoy my experiment. It is so easy!


1 ½ cups gluten-free flour
½ teaspoon xanthan gum
½ cup flaked coconut
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
12 maraschino cherries, chopped
2 eggs
1 cup white sugar
½ cup butter, melted
1 cup mashed bananas (2 bananas)

1 teaspoon almond extract


Mix together flour, coconut, baking powder, baking soda, salt, and cherries.

In a large mixing bowl, whip eggs. Add sugar and melted butter. Beat well. Stir in mashed bananas and the almond extract.

Add the gluten-free flour mixture and stir.

Pour into a greased 9 x 5 loaf pan.

Bake at 350 degrees for 45-50 minutes, until brown and a toothpick comes out clean.
Let stand for about 10 minutes, then remove from the pan.

If desired, serve with a vanilla frosting. Yum!

* If you don't need to eat gluten-free, substitute the GF flour with regular flour and omit the xanthin gum.


Bake as above and then...

Cut a few slices into bite-sized pieces.

Layer with whipped cream in a pretty serving dish.

 Top with a cherry and serve!

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. I have to say the dish looks great! Thank you for the recipe.

  2. The ongoing challenge of refrigerator temptations!
    For anyone who is less than thrilled with maraschino cherries, you could trade them for fresh cranberries while they are in season. (Or plumped dried cranberries when fresh aren't around.) It keeps the blast of color and adds a little tart bite.

  3. I've got the bananas and the coconut -- no cherries, but I do have dried cranberries. Great idea for the trifle, and I love the china!

    1. You'll have to let me know how it turned out for you, Celia. Enjoy

  4. What a great idea to combine them. Especially the coconut and the bananas. Oh yum!

  5. This looks delish!!! I need to buy coconut, but I think I might give this a try, and maybe even add raisins, too! :-)

    1. I hope you do try it, Nicole. I'd love to hear how it came out for you.