Good morning everyone! Today’s post is a special request from a reader who loved the coconut flour cupcakes post. She wanted to know if I might have a banana bread recipe made with coconut flour, too.
I didn’t so I bought two extra-large bunches of bananas and left them to brown in order to begin experimenting.
I’ve mentioned that coconut flour can be tricky to work with when you are free-styling a recipe. But once you get the knack for how much liquid it absorbs (a LOT more than other flours) and how little is needed in a recipe (in comparison to grain flour), it’s an exciting ingredient.
It only took two rounds of testing to get this bread right. I kept the ingredients to a minimum and the result is an intensely delicious bread with a moist, yet firm texture.
Like other banana breads, it is important to get your bananas extremely ripe; most of the peel should be brown. The bananas will be super sweet and you should be able to mash and mix them with a fork and minimal effort. If you do not have time to use them once they are on the brink of going putrid, simply peel and place in a freezer-safe container or bag until you are ready to bake.
If you have been missing banana bread on your grain-free, gluten-free regimine, or. like me, always love a new variation on banana bread, this tender, tropical loaf will thrill you. I can attest that it is great pre-run morning fuel, too. Happy baking!
Coconut Flour Banana Bread {Grain-free, Paleo, Gluten-Free}
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 mins
- Yield: 12 slices 1x
Description
Grain-Free, Gluten-Free Banana Bread made with Coconut Flour
Ingredients
- 1 cup coconut flour
- 1–1/2 teaspoons ground ginger or ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 large eggs
- 1–2/3 cups mashed extremely ripe bananas (about 3 to 4 large)
- 1/3 cup honey or pure maple syrup
- 2 teaspoons vanilla extract (or vanilla paste if strictly Paleo)
- 1/4 cup virgin coconut oil, melted
Instructions
- Preheat the oven to 325F. Line a 9×5-inch loaf pan with parchment paper; grease the paper with coconut oil.
- In a medium bowl, whisk the coconut flour, ginger, baking soda, and salt.
- In a large bowl, whisk the eggs until blended; whisk in the bananas, honey, and vanilla (do not add the oil yet).
- Add the flour mixture to the banana mixture, stirring until blended and smooth. Whisk in the coconut oil until blended. Scrape the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55 to 65 minutes or until a skewer inserted in the center comes out clean. Cool in pan for 15 minutes and then use the parchment paper to lifht the bread from the pan onto a cooling rack, Serve warm or cool completely.
Notes
An equal amount of unsalted butter, melted, can be used in place of the coconut oil.
For optimal storage, store the cooled bread in an airtight container or bag in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Category: Bread
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 12.1 g
- Sodium: 181 mg
- Fat: 7.4 g
- Saturated Fat: 5.7 g
- Carbohydrates: 22.3 g
- Fiber: 4.8 g
- Protein: 3.8 g
- Cholesterol: 62 mg
Just made this and it is delicious. I have been trying to use more coconut flour rather than almond flour and this is just what I needed! Thank you very much Camilla.
You are so welcome, Jamie!
Mine is in the oven now, it’s looking done at 25 minutes? my oven may be on the fritz, toothpick comes out clean… I’m hoping! it smells so good!
Made this recipe and it came out perfect! Bread is sliceable and not falling apart like some gf breads I have tried. Thank you! Linked to my blog http://www.farmtots.com for my readers to find it too!
Mine is in the oven now. I used 2 tbsp flax seed mixed in 6 tbsp water and 1/2 cup unsweetened apple sauce instead of four eggs. I’ll let you know how it turns out.
Hope it works, Rebecca. I have not a lot of success using flax seed eggs in coconut flour recipes.
My boyfriend loved these. I only used 3/4 cup of flour, used coconut blossom nectar instead of honey, added an extra banana (5) and used some chopped walnuts and a little shredded coconut and instead of making bread made large muffins. Cooked for 25 mins. My boyfriend demolished them and they were great for grabbing to eat on the way work! Might pop some dark chocolate chips in next time. Mix it up a bit.
Sounds AMAZING, Nadia! 🙂
I made your cupcake recipe last week and I was just blown away!!! My husband isn’t much of baking fan, and he loved them!! I’ve sent your recipe to everyone!!! I have some bananas and I thought I’m going to check back to see if she has a banana bread recipe…and there it was!!!! Can’t wait to try this later this week when the bananas are completely ripe!!
Wow, blown away??! I am so flattered, thanks so much Andrea!
OMG. I need to make this! Do you think all of the honey is necessary? Can I sub some applesauce instead?
I want a piece right now! This looks so good, thanks for the recipe, Camilla. I’ll be making it this weekend.
I have been looking for a good coconut flour banana bread. This looks perfect. Thanks.
Any chance that I can make this without eggs? I can have dairy but am allergic to a lot of grains and eggs.
I will post it soon! Just need to take the photos 🙂
I made this last night and it came out so perfect! Thank you thank you, I have been grain free for 2 months and missing bread like crazy.
Wonderful to hear, Jana!
Keep posting easy coconut recipes, Camilla! I like baking with it but I need a lot of guidance. I’ll be making this as soon as my bananas are brown enough 🙂
Will do, Lila!
Hi. Do you think this would work with other kinds of purees, like applesauce or pumpkin? Looks good with the banana. I am guessing I would need to add more sweetener if using less sweet purees. Do you know how much?
Hmm, I may have to tinker around with the recipe and get back to you, Amelia, Coconut flour does always hold up to ingredient swaps.
I tried with apple sauce and after 3 hrs, it’s still mashy.
Hi! I am sorry your bread did not turn out 🙁 But I definitely follow the recipe as is if you try it again. Coconut flour can be very tricky–swapping out ingredients, especially primary ones (like applesauce for bananas) simply won’t work.
his is the best banana bread I have eaten in my whole life! My bananas were almost black, so the banana flavor (plus coconut) was soooo good. I am going to add some lime zest next time I make it.
Oooh, lime zest would be delicious!
This is a keeper! Husband and two children devoured it. I managed to save one more piece for breakfast this morning. Had it with some sunflower butter. So stinking delicious!
Great, Jennifer! I am crazy about sunflower seed butter 🙂