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.
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
- 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.
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 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 Bread Recipes
- Almond flour banana bread
- Almond flour banana muffins
- Healthy banana bread with whole wheat or spelt flour.
- Healthy banana muffins with whole wheat or spelt flour.
Coconut Flour Banana Bread
Coconut Flour Banana Bread is naturally sweetened gluten free quick bread recipe with simple ingredients.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: North American
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 or freeze for up to 3 months.
Notes
You can use any nut butter like almond, peanut, cashew, sunflower butter or tahini.
Did you make this recipe? Please give it a star rating in the comments.
Will definitely make it again ! Quick to prepare and it cooked perfectly in half an hour in my oven. Being patient and letting it cool down completely was the hardest part of it all lol ! Loved it. Thank you for sharing
★★★★★
So happy to hear you enjoyed this coconut flour banana bread.:) You are welcome and thanks for sharing your review.
This was delicious! Thank you for a great recipe!
You are welcome.
Hi Olena,
I know I’m a bit late to this conversation, but wanted to let you know this is a great recipe! My coconut flour pancakes and other cake recipes made with coconut flour have always relied heavily on eggs and still been a bit dry. This is moist, tasty and very digestible for me. Similar to someone who commented below, I have replaced the peanut butter with my home made nut butter (made from almonds, cashew, sunflower seeds & coconut oil). I don’t think this has effected the recipe, though. Thanks so much – I now have a safe snack to eat when I get hungry between meals!
Cheers, Tamsin
Moist and delicious!
★★★★★
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! 😛
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! 😛
Can I make this into muffins?
I think so. Your baking time might be less.
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.
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!
can I bake this in a pan to make bars? what size pan would you recommend, and how long of a baking time?? it looks delicious!
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.
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?
Sorry I just read the storing instructions! I will freeze an extra loaf. Thanks again for your wonderful recipes!
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.
This bread contains all my favorite ingredients that I currently have on hand right now! This would be a great breakfast or snack for me with a cup of coffee! NOMS!
Olena I don’t have this coconut flour. But I do have whole wheat flour would I still use a half cup of flour ?
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.
Yes could you please email that recipe to me. That would be great.