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
- Any nut butter
- 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
- Zucchini banana bread
- 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
- 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)
- 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.
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.