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banana coconut flour bread

I made banana coconut flour bread without any added sugar, not even maple syrup or honey. Sounds just like coconut oil fudge from the other day, right?! I do not like to post similar recipes in a row but I had 8 bananas laying in a cupboard waiting to ripen, so they were all ready at once. I have to hide them from my monkeys.

banana coconut flour bread

Meet 9 lbs of coconut flour from my pantry. A few years ago I was on a gluten free kick for a bit and bought not 1, but 2 bags of coconut flour at Costco. What idiot does that?! Long gone its expiry date but it is still sitting and taking lots of room in my pantry. So, I decided to experiment and what not a better way than with ripened bananas. Because apparently I ripen them by lbs as well.

banana coconut flour bread bowl-pb-banana-coconut-flour-bread-recipe

Coconut flour is very tricky to bake with, that’s why I still have 9 lbs of it. It doesn’t contain gluten like wheat, that’s why this bread wouldn’t rise like whole wheat flour banana bread. It is also very “thirsty” and absorbs a lot of liquid. I used only 1/2 cup of flour for the entire loaf. Means 9 lbs will last me another 3 years. So, does it really matter if it is expired LOL?! Please, please, please share any good recipes using coconut flour. I will keep experimenting as well. I made chocolate coconut flour muffins with frozen cherries and they were delicious.

Also, you gotta use a lot of binding agent to keep things together. Using 5-6 eggs per recipe didn’t sit well with me but peanut butter – I could never say “no” to peanut butter. I always think of it as my new North American friend, just like coffee and sriracha.

banana coconut flour bread banana coconut flour bread

So, that is what happened. This banana coconut flour bread came out very tasty. I always judge by my 9 year old’s reaction because he is past the stage of a picky eater and food related tantrums unlike my 4 year old. He loved it. The texture of the bread was very tender and the bread itself very moist with dominant peanut butter flavour. Thanks to PB and coconut flour, I could keep bread sweet without any added sugar which is always a plus.:)

Try it and let me know your thoughts. I’m going to warn you though – banana coconut flour bread has a different texture than traditional gluten bread, for example like this healthy chocolate bread. But looks quite normal, right?! Tastes pretty amazing too!

banana coconut flour bread

P.S. As a big “Thank You” for being iFOODreal’s reader, GIR was generous enough to give one of email subscribers this beautiful set of their 7 new items. You can subscribe just below the recipe or at the top right corner of a sidebar.

banana coconut flour bread

Banana Coconut Flour Bread with Peanut Butter

Banana Coconut Flour Bread with Peanut Butter



  1. Preheat oven to 350 degrees F. Line 9" x 5" loaf pan with unbleached parchment paper and spray with cooking spray.
  2. In a large bowl, mash bananas with a fork or masher. Push to a side, add eggs and whisk with a fork. Add peanut butter, vanilla, baking powder, baking soda, cinnamon and salt; stir to combine. Add coconut flour and stir well to mix.
  3. Pour batter in prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely (do not skip!!!). Cut into 10 slices and enjoy.
  4. Storage Instructions: Refrigerate in a cool dry place for up to 4 days or freeze for up to 3 months.

Nutritional Info

Servings Per Recipe: 10

Amount Per Serving = 1 slice:
Calories: 143.8
Total Fat: 8.3 g
Cholesterol: 37.2 mg
Sodium: 154.1 mg
Total Carbs: 13.7 g
Sugars: 4.8 g
Dietary Fiber: 4.0 g
Protein: 5.6 g
WW Points+: 4

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  1. Amy

    Olena I don’t have this coconut flour. But I do have whole wheat flour would I still use a half cup of flour ?

    • Olena

      Hi Amy. You can’t substitute coconut flour for whole wheat flour 1:1. Plus you would need to add sweetener if using ww flour. I have banana bread recipe made with whole wheat flour that I tested but haven’t posted yet. If you want I can email it to you.

  2. Samantha

    Always love seeing your recipes and right now I am on a gluten free hiatus so I am especially thankful for this! Now I know exactly what to do with these bananas on the counter! If I make an extra loaf, do you think this would freeze okay and thaw out later?

    • Samantha

      Sorry I just read the storing instructions! I will freeze an extra loaf. Thanks again for your wonderful recipes!

    • Olena

      Glad you figured it out, Samantha, before it took me two days to answer. Hiatus lol. Well enjoy your GF hiatus. So funny. And thank you for your kind words.

    • Olena

      Hi Bianca. Hm, I would use 8 x 8 pan and cut into 8 bars, not less because they might fall apart. How long I don’t know but I suspect a bit less then baking a loaf. Do the toothpick test after 40 minutes. Remember this is a delicate bread so let it cool down completely.

  3. Cher

    This banana bread came out really delicious!!!. I’ve tried other healthy recipes and by far this the best one. I cut the recipe in half, I used an small egg, I also replaced peanut butter with organic cashew butter, cause I don’t eat peanut butter, but rest of ingredients were same as yours and I did work for me, they had the right consistency and perfect flavor. Thanks for your recipes, they are great.

    • Olena

      Awesome, Cher! In fact, I have a jar of cashew butter I bought and we don’t seem to love it. So, that is what I will use next time!

  4. Jennifer

    Hi Olena, do you think I could replace one of the eggs with egg whites to cut the fat? Would it turn out about the same? I’m going to try your whole wheat banana bread recipe too, as soon as I buy bananas, that is! 😛

    • Olena

      Hi Jennifer. Yes, sure thing. About 1/4 cup of egg whites per 1 egg.
      Yes, buy and let them over ripe too, that is! 😛


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