This easy Coconut Flour Banana Bread is super simple to throw together and full of flavor. Plus it is paleo-friendly, naturally gluten-free and dairy-free!
So I thought it was about time I bring you one of my all-time favorite classics. BANANA BREAD. But with a paleo, gluten-free spin. I’ve made banana bread a handful of times, but typically using whole wheat flours and other healthier substitutions. Which I still certainly LOVE. But the foodie in me had been dying to try a full-on coconut flour banana bread for a while. So when Now Foods sent me some of their coconut flour to try, I knew just what to do.
Hello, ripe bananas!
Now let’s turn you into mash.
While I am a fan of “one-bowl” recipes and all that, sometimes it is just best to use more than one. I know that means more dishes and all, but when you’re using dry ingredients with baking powder and baking soda, it is a good idea to combine those in one bowl to make sure everything is evenly combined. (And because I am a little OCD sometimes I want to make sure everything has the best chance of turning out perfectly.) 😉 But on the plus side, this recipe doesn’t require a stand mixer OR an electric hand mixer. Muscle power for the win!
And make sure not to over mix the batter. You want to mix to the point where the ingredients are JUST combined, and no lumps of flour are visible.
Then you bake for about 25 minutes and you’re good to go!
So I ended up cutting this loaf into 8 thick pieces, instead of the standard 12 one usually sees when making quick bread. Why, you ask? Well for one, this pan is just a touch smaller than the standard 9×5. But mainly because don’t most us go back for a second slice anyhow? I’m thinking YES. So just start off with your thick slice and be satisfied from the get -go.
MMMM. This bread is so moist and flavorful you can’t go wrong. Not to mention actually pretty darn healthy. The bananas help sweeten the bread naturally, as does the coconut flour. And I did add a touch of pure maple syrup JUST to make sure it would be sweet enough for “you know who” (the hubby) 😉 I’m thinking this bread would be extra delicious with some coconut and chocolate chunks in it next time… Yeah I may just have to make this again ASAP.
- 1.5 cups mashed ripe bananas, about 3 medium
- 1/4 cup raw, creamy cashew butter (I used homemade)
- 1 1/2 TBS grade B maple syrup
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- 1/2 cup coconut flour (I measured 65g)
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 375F and line an 8×4 loaf pan* with parchment paper, set aside.
- In a small bowl, combine coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt until full combined and no more clumps of flour are present. Set aside.
- In a medium bowl (or large measuring cup) mash your ripe bananas until no more lumps are present. (I used my immersion blender to puree.)
- Add cashew butter, maple syrup, and vanilla extract to medium bowl with banana and whisk until combined. (If you keep you nut butter in the fridge, you may need to warm in the microwave slightly.)
Add 2 large eggs and whisk until combined with rest of wet ingredients.
- Add coconut flour mixture to medium bowl of wet ingredients. Using rubber spatula, gently stir until combined.
- Pour batter into prepared baking pan, and bake for 22-27 minutes (mine took 25).
- Let bread cool in pan for 15 minutes before slicing.
Store banana bread in fridge up to 3 days fresh, or freezer up to 1 month.
*9×5 pan will work, your bread may just be a little thinner
*Any natural nut or seed butter should work
*There are no substitutions for coconut flour, as it’s baking properties are so unique. I do not recommend using other flours in place of.
-Recipe slightly adapted from Ambitious Kitchen
- Serving Size: 1 slice
- Calories: 145
- Sugar: 9
- Fat: 6
- Carbohydrates: 18
- Fiber: 6
- Protein: 6
Have you tried baking with coconut flour yet? Definitely recommend it.
Oh! I almost forgot tomorrow is Thanksgiving! What are you bringing? Me? My brussels sprouts, of course 😉 And actually I’m thinking about bringing Sally’s brownies because the last time I made them, they were literally the best brownies I’ve ever made. And no, they are not healthy, but they’re darn good. #balance ya know?!
Hope everyone has a great Thanksgiving and safe travels if you’re going somewhere!!
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DISCLAIMER: Now Foods was kind enough to provide me with their coconut flour, in exchange for an honest opinion when posting the next recipe of my choice. While I was provided some of their products at no cost, I was not compensated for my time. All opinions expressed here are my own.
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