Coconut Flour Banana Bread is a naturally sweetened gluten-free quick bread recipe with simple ingredients – perfect for impressing the family with!
I love to make this coconut flour banana bread recipe in rotation with my healthy almond flour zucchini bread, healthy zucchini bread, and almond flour banana bread!
Gluten Free Banana Bread
I made coconut flour banana bread without any added sugar, not even maple syrup or honey. Sounds just like coconut oil fudge from the other day, right?!
I had 8 bananas laying in a cupboard waiting to ripen, so they were all ready at once. Gluten-free banana bread with coconut flour here we come.
I mean, I’m always on the look out for new ways to enjoy the flavors of a healthy banana bread bake. I already have healthy banana muffins, almond flour banana muffins, zucchini banana bread, and banana oat bars – this coconut flour banana bread is next!
Ingredients for Coconut Flour Banana 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. 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.
- Coconut flour
- Eggs
- Any nut butter
- Bananas – must be ripe just like with banana pancakes
- Baking powder + soda, cinnamon, vanilla and salt
Baking with Coconut Flour
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 healthy 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 – like these peanut butter protein cookies, peanut butter protein balls, peanut butter pie, and peanut butter oatmeal bars – delicious!
How Does It Taste?
So, that is what happened. This coconut flour banana 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 the 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!
Can I Freeze it?
Absolutely. Quick breads and muffins are perfect for freezing and pulling out later for lunches, breakfast and snacks.
Bake coconut flour banana bread and cool completely. Place in a zip-top gallon-size plastic bag, let out as much air as possible and freeze for up to 3 months.
To thaw, simply defrost on a counter for 3 hours or overnight. Bread will taste like fresh.
More Healthy Banana Recipes
- Almond flour banana bread
- Almond flour banana muffins
- Healthy banana bread
- Healthy banana muffins
- Banana chia pudding
You might also enjoy this list of 10 healthy banana snacks!
Coconut Flour Banana Bread {Moist & No Sugar Added}
Ingredients
- 4 medium very ripe bananas with many brown spots
- 2 eggs large
- 1/2 cup any nut butter unsalted (I used peanut butter)
- 1 tsp pure vanilla extract
- 2 tsp baking powder aluminum free
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup coconut flour
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
- 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.
- 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.
Store: Refrigerate in a cool dry place for up to 4 days.
Freeze: Bake coconut flour banana bread and cool completely. Place in a zip top gallon size plastic bag, let out as much air as possible and freeze for up to 3 months.
Thaw: To defrost, simply thaw on a counter for 3 hours or overnight. Bread will taste like fresh.
Notes
- Nut and seed butter: You can use any nut butter like almond, peanut, cashew, sunflower butter or tahini.
- Additions: Chopped walnuts, fresh or frozen blueberries, chocolate chips, dried or fresh cranberries.
- Eggs: They are a must as they hold bread together. I have not tried this banana bread recipe with any egg replacer.
- Can I use any other flour? The answer is no. Coconut flour is very unique like no other - it is very "thirsty" and absorbs a lot of liquid.
Nutrition
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Hello and welcome to iFOODreal.
My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.