Coconut flour banana bread is a delicious, moist, and naturally gluten-free treat. Made with ripe bananas and coconut flour, this recipe is a healthy twist on the classic banana bread. It’s perfect for breakfast, a snack, or dessert, and it’s a great way to use up overripe bananas!
Why You’ll Love This Recipe
- Gluten-free and low-carb, thanks to the use of coconut flour.
- Packed with the natural sweetness and nutrients of ripe bananas.
- Easy to make with simple, wholesome ingredients.
- Moist and flavorful, with a hint of coconut in every bite.
- Perfect for those with dietary restrictions or anyone looking for a healthier banana bread option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas (mashed)
- Eggs
- Coconut flour
- Coconut oil (melted)
- Honey or maple syrup (optional, for added sweetness)
- Baking powder
- Vanilla extract
- Cinnamon (optional, for flavor)
- A pinch of salt
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with coconut oil.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth.
- Mix Wet Ingredients:
- Add eggs, melted coconut oil, honey or maple syrup (if using), and vanilla extract to the mashed bananas. Mix until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together coconut flour, baking powder, cinnamon (if using), and a pinch of salt.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. The batter will be thick due to the absorbent nature of coconut flour.
- Transfer to Pan:
- Pour the batter into the prepared loaf pan, spreading it evenly. Smooth the top with a spatula.
- Bake:
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 10 slices.
- Prep Time: 10 minutes.
- Cook Time: 45-55 minutes.
- Total Time: 55-65 minutes.
Variations
- Chocolate Chip Banana Bread: Fold in ½ cup of dark chocolate chips before baking.
- Nutty Banana Bread: Add ½ cup of chopped walnuts or pecans for crunch.
- Spiced Banana Bread: Mix in a pinch of nutmeg or ginger for extra warmth.
- Dairy-Free Option: This recipe is naturally dairy-free when using coconut oil.
- Sugar-Free: Skip the honey or maple syrup for a sugar-free version if the bananas are sweet enough.
Storage/Reheating
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- Freezing: Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds or toast them lightly.
FAQs
Can I substitute coconut flour with another flour?
No, coconut flour is highly absorbent and not a 1:1 substitute for other flours. Stick to recipes designed for coconut flour.
Why is my batter so thick?
Coconut flour absorbs a lot of liquid. This is normal for coconut flour-based recipes.
Can I use frozen bananas?
Yes, thaw frozen bananas and drain any excess liquid before mashing.
Is this banana bread keto-friendly?
This recipe can be made keto-friendly by omitting the honey or maple syrup and ensuring the bananas fit your carb allowance.
How do I make the bread less dense?
Be sure to measure the coconut flour accurately and avoid overmixing the batter.
Can I add mix-ins like fruit or seeds?
Yes, dried fruit, seeds, or shredded coconut can be added to the batter for extra flavor and texture.
Why is my banana bread crumbly?
This could happen if the batter is too dry. Make sure to measure the ingredients carefully and don’t skimp on the eggs or wet ingredients.
Can I use coconut milk instead of coconut oil?
Coconut oil adds moisture and richness, but you can try substituting it with coconut milk for a slightly lighter texture.
What type of bananas work best?
Overripe bananas with brown spots are the best for flavor and natural sweetness.
Can I double the recipe?
Yes, double the ingredients and bake in two loaf pans. Adjust baking time slightly as needed.
Conclusion
Coconut flour banana bread is a healthy and delicious way to enjoy a classic treat. With its moist texture and rich flavor, it’s perfect for breakfast, snacks, or dessert. Whether you’re gluten-free, looking for a low-carb option, or just love coconut, this recipe is sure to become a favorite. Bake a loaf today and enjoy every bite!
Print
Coconut Flour Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
A moist and tender banana bread made with coconut flour, offering a delicious gluten-free and grain-free option.
Ingredients
- 4 medium very ripe bananas, mashed
- 2 large eggs
- 1/2 cup creamy peanut butter (or any nut/seed butter)
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup coconut flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, peanut butter, and vanilla extract. Whisk together until well combined.
- Add Dry Ingredients: Add the baking powder, baking soda, cinnamon, and salt to the wet mixture. Stir to combine.
- Incorporate Coconut Flour: Gradually add the coconut flour to the batter, mixing thoroughly. The batter will be thick due to the absorbent nature of coconut flour.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then, using the parchment overhang, lift the bread out and place it on a wire rack to cool completely before slicing.
Notes
- Storage: Store leftovers in a cool, dry place for up to 2 days. For extended freshness, transfer to an airtight container and refrigerate for up to a week.
- Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and place it in a zip-top bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Sweetness: This recipe relies on the natural sweetness of ripe bananas. Ensure your bananas are very ripe for optimal flavor.