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 and then making more healthy banana snacks, too!
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, healthy 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 in these protein oatmeal 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.
wow great! didn’t know what to do with my coconut flour. My banana bread is cooling off right now and looks and smells amazing! thank you for posting
so glad to hear this!
I made this using coconut manna instead of peanut butter and added blueberries. It was delicious! My 15 month old grandson went crazy over it. He’s a big banana and blueberry eater but not given sugary treats. This fit the bill and healthy.
I’m a low carb eater, so I plan to try it using green bananas & added sweetner.
Glad it worked out and your grandson enjoyed the bread, Bess!
Just made these! I added some frozen blueberries and almond extract with nutmeg instead of cinnamon (lots going on)
The first I ate warm as I couldn’t wait and it was still a bit…wet? Very happy with them and will be making more for sure
Fantastic! Glad you enjoyed the recipe!
Hello, Planning to do this recipe this afternoon 🙂 Can I use 1/4 cup of peanut butter and 1/4 cup of coconut oil? I just have loads of coconut oil not being used and PB always goes very quickly here 🙂
Thank you!
Loved this recipe!! I only had a muffin pan so i used the mixture to make muffins and turned out great!
Awesome!
Perfect recipe! I used sunflower seed butter and made muffins, baking it for around 20 minutes. They turned out sweet and moist. I’ll definitely be using this recipe again. Thanks Olena!
You are very welcome Hannah!
I’m sorry to put such a low score on but it’s not very nice and I have no idea what I could have done differently!? The bread is really dry and not really sweet at all. I stuck to the recipe and so I’m not sure what I could have done wrong for it to turn out like this. It is the first time I’ve used coconut flour, but I’ll be nervous to use it again tbh!
Your bananas could have been not ripe enough hence lack of sweetness and dryness. Also make sure to trim off top off measuring cup with flour when measuring. PB could have been dry too.
The taste is good. I have the opposite problem the bread is sooo moist.
I made this today. Used the ingredients exactly however I did sift the coconut flour – maybe that was wrong to do?!? I have a gas oven and all your other recipes seem to be just fine with the temps and times. I tested it before removing and all was clear. The edges were getting very brown and I didn’t want them to burn. In the 15 min in the pan cooling it dropped in the middle. Taking it out it seemed very wiggly. After cooling – and perhaps I didn’t wait long enough – it is very very soft in the middle. I’m not sure if it’s raw or if that’s what it’s supposed to be like? Any advice would be great! Thank you and I have loved the other recipes I’ve tried of yours and so far delish!
Hm, I never sifted coconut flour so can’t tell. Maybe the rack was too low? Happened to me last week – burnt my muffins after someone else cleaned the oven and I didn’t pay attention. So you can raise oven rack higher and also covering bread with parchment paper prevents burning. Also maybe it was the pan. Dark and metal pans cook faster than I made this bread in a ceramic one. That will help too.
This was sooooo good and super easy to make I added stevia powder for a little extra sweetness and my siblings devoured the entire loaf within a day. My 5 year old sister who is picky gave it a big thumbs up. I was impressed, considering it had no sugar, and will definitely be making this recipe again.
So happy to hear that, Lark! Thanks for sharing.
I made it today and it’s super delicious!
First time I used coconut flour and baked anything without sugar!
Very moist bread! A keeper!
Perfectly baked at 350 for 50 minutes.
Will make again with chocolate chips or cranberries. It should be as good!
PS: my husband loved it and he is a French Chef 😊
Thank you for the wonderful feedback Christine!