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 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 oatmeal 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 chocolate chip muffins
- Chocolate banana chia pudding
You might also enjoy this list of banana muffins!
Coconut Flour Banana Bread
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
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.
I have made this recipe 5 times with flax eggs and it turns out great.
So happy to hear this, thanks for letting us know Jenna!
This looks delicious! I was hoping to make this with just the ingredients I have on hand, and I don’t have baking powder, only baking soda. I usually substitute 1/3 tsp baking soda for every 1 tsp baking powder. Would that work for this recipe? Thanks in advance. 🙂
Sorry it has not been tested without using baking powder, but if you try, do let us know!
Thanks for this great recipe. I just tried it exactly as it’s written and it worked out beautifully. Myself and my family all loved it! And it was not crumbly at all.
I’m not a regular baker but really liked this recipe because it has no added sugar or oil other than nut butter. I used peanut butter. I was wondering if you think I can do a similar recipe with carrots instead of bananas? Do you have any healthy recipes for carrot cake/loaf?
Since bananas are more liquid than carrot, I am not sure they would work in this recipe. We do have a recipe for almond flour carrot cake if you would like to give that a try or morning glory muffins with shredded carrots.
Can I use unsalted butter instead of nut butter
I am not sure that would work as it tastes differently, but if you are allergic to nuts, you can try sunflower butter.
This is (I kid you not) the first recipe involving coconut flour that I have really enjoyed! Not eggy! Yes, it does fall apart a little, but that doesnt mean its dry. Thanks for the recipe!
So happy to hear Lanie!
I love this recipe and now that I’ve gone vegan I recently made it using two chia seed ‘eggs’ and less nut butter – beautiful! Ultra moist and crumbly but still tastes great, and I also like to include a handful of blueberries for extra sweetness and some chopped nuts on top for crunch 🙂
Sounds amazing, glad to hear it worked with the chia seed eggs!
Smelled amazing & tasted nice ❣️ but it was crumbley when cutting and falling apart a bit (I’m not a regular Baker) is this because I used more baking powder to substitute baking soda?
Baking is a science and any changes to the recipe as written will affect outcome. Glad to hear it tasted amazing!
Hello, this looks very tempting. I’m curious about the combination of baking powder and baking soda. From what I’ve just read, baking soda needs an acid to activate it and create the bubbles that make something rise. I can’t see any activating acid in this recipe? (apple cider vinegar, lemon juice etc). Hesitant to try it out until I’m clear on this…. Thanks
This recipe has been tested multiple times as is. Can’t wait to hear how you like it!
Baking powder has cream of tartar in it, which is an acid. So the baking soda will be activated.
I only had 3 bananas and added chocolate chips. Tastes wonderful! Very moist! Great recipe!
Tired this for the first time last weekend. It was so good! My children have been asking non stop for me to make this banana bread again. I’ll be making 2-3 more loaves today. Thanks for a healthy treat recipe my kids absolutely love!
So glad you are enjoying it!