Coconut Flour Banana Bread

4.91 from 141 votes

Coconut Flour Banana Bread is naturally sweetened gluten free quick bread recipe with simple ingredients.

Prep Time5

Cook Time50

Cooling Time45

Total Time1 40

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 158kcal

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. Then add eggs, peanut butter, vanilla extract, 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 as bread will fall apart. Cut into 10 slices and enjoy.

Store: Keep in a cool dry place for 2 days, then refrigerate in an airtight container for up to 2 more days.
Freeze: Bake 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 on a counter for 3 hours or overnight.
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.