An easy Coconut Flour Banana Bread that is super simple and full of flavor! Baking with coconut flour comes with a set of unique baking rules, but this banana bread is totally worth it! Naturally Paleo, Gluten-Free and Dairy-Free, too!
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Hello, ripe bananas!
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.
Easy Coconut Flour Banana Bread
MMMM. This banana bread with coconut flour 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.
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.
Ingredients You’ll Need:
- Mashed, Ripe Bananas – I used bananas that were full of dark-brown spots all over the surface. The riper the bananas, the better! The bananas add natural sweetness to this quick bread so that you don’t need to add as much liquid sweetener.
- Raw, Creamy Cashew Butter (or sub almond or any nut/seed butter) -I like the flavor of cashew butter here, but you can use whatever your favorite nut or seed butter. Just make sure it is natural and unsalted and the only ingredient on the label is nuts. Some brands like to sneak in an added dose of fat and sugar.
- Maple Syrup – Grade B maple syrup has a more robust, darker maple flavor that I LOVE, but if Grade A is all you have on hand, go for it! Use maple syrup to keep this recipe Paleo!
- Vanilla Extract – Real vanilla extract, not the imitation kind, is the good stuff.
- Eggs – You only need 2 large eggs for this banana bread. Eggs are the best way to give this bread structure and stability.
- Coconut Flour – The star ingredient! I started using NOW Foods coconut flour and I simply can’t get enough!
- Cinnamon + Nutmeg – Two warming spices that add that extra special touch of flavor.
- Baking Powder, Baking Soda + Salt – The baking powder and baking soda help the bread rise. The salt balances the flavor.
Baking with Coconut Flour
What makes this recipe so unique is the use of coconut flour ONLY. Unlike regular flour, coconut flour is SUPER absorbent.
Since coconut flour is basically just coconut pulp (from coconut milk making!) milled into a flour consistency, it acts way different than a regular all-purpose or whole wheat flour.
Coconut flour comes with the added bonus of fiber, vitamins, minerals and that subtly sweet flavor you just don’t get from wheat flour. But because of all that extra fiber, coconut flour absorbs moisture like a sponge.
How To Make Simple Coconut Flour Banana Bread
All the ingredients in this recipe are nourishing and naturally sweet, so a hearty slice goes a long way.
STEP 1 – Mix Dry Ingredients
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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.
But on the plus side, this gluten-free banana bread recipe doesn’t require a stand mixer OR an electric hand mixer. Muscle power for the win!
In a small bowl, combine coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt until fully combined and no more clumps of flour are present.
STEP 2 – Mix Wet Ingredients
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. Once that is combined, whisk in eggs.
STEP 3 – Combine
Add dry ingredients to wet ingredients and gently fold to combine.
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.
STEP 4 – Bake
Transfer the batter to the prepared loaf pan. Then you bake for about 25 minutes and you’re good to go!
FAQs for Banana Bread with Coconut Flour…
- Can I substitute coconut flour for regular flour? When baking with coconut flour, you only need about 1/4 the amount as compared to regular wheat flour. I highly recommend if you are making this quick bread recipe, don’t try to substitute the coconut flour for anything else. The results will not be the same.
- Is coconut flour healthier than almond flour? I wouldn’t say it is so much healthier, just different. Coconut flour is higher in carbs and almond flour is higher in fat when comparing the two.
- Does coconut flour take longer to bake? No, it does not take long to bake necessarily, but because of it’s super absorbent properties, it attracts a lot of moisture and fat. This is actually a good thing as the coconut flour will keep this banana bread moist for days!
- Can I substitute the eggs to make it vegan? No, the coconut flour needs a good foundation to give the bread lift and structure. Eggs are really the only way to accomplish this.
How To Slice and Store
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 I always go back for a second slice anyway. So just start off with your thick slice and be satisfied from the get -go.
For best results, store the coconut flour banana bread in an airtight container in the fridge for up to 3 days or wrapped tightly in plastic wrap in the freezer for up to 1 month.
More Banana Bread Recipes You’ll Love:
If you make this Coconut Flour Banana Bread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Coconut Flour Banana Bread [Paleo, Gluten-Free, Dairy-Free]
Ingredients
- 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
- 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
Instructions
- 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 fully 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 your 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.
Recipe Notes:
Nutrition Information
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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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