Coconut Flour Banana Bread

When you think of comfort food, there’s something about banana bread that invokes warm and cozy vibes. Now, if you’re looking for a twist on the classic, golden loaf, let me introduce you to the velvety indulgence of coconut flour banana bread. This delightful recipe showcases the rich flavor of ripe bananas paired with the unique texture of coconut flour, making it irresistibly delicious and a perfect guilt-free treat! It’s not only easy to whip up but also a great way to use those overly ripe bananas sitting on your counter, which we all seem to have from time to time.

I first stumbled upon this combination while seeking alternatives for traditional flour and was amazed at how well coconut flour complements the natural sweetness of bananas. Plus, the aroma wafting through your kitchen while this bread bakes is simply divine! Trust me when I say, whether you enjoy it as a breakfast option, an afternoon snack, or a dessert, each slice will charm your taste buds. So, without further ado, let’s get baking!

How to Make Coconut Flour Banana Bread

1. Preheat and Prepare: Start by preheating your oven to 350 degrees F. Line a 9 x 5 loaf pan with unbleached parchment paper and give it a light spray with cooking spray.
2. Mash the Bananas: In a large mixing bowl, take those ripe bananas and mash them thoroughly with a fork or potato masher, until they’re nice and smooth.
3. Mix the Wet Ingredients: Add the 2 large eggs, 1/2 cup of nut butter, 1 teaspoon of pure vanilla extract, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/8 teaspoon of salt to the mashed bananas. Stir until everything is well combined.
4. Incorporate the Coconut Flour: Now, sprinkle in 1/2 cup of coconut flour and mix until evenly distributed. The batter will be a bit thick, but that’s just fine!
5. Bake: Pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
6. Cool: Once baked, remove the loaf from the oven and let it cool for about 15 minutes in the pan. This step is crucial as it helps the bread to set properly. After cooling, carefully transfer it to a wire rack to cool completely. Don’t be tempted to slice it too soon, as it may fall apart!
7. Slice and Enjoy: Once the bread has fully cooled, slice it into 10 pieces. Enjoy it plain, or spread a little more nut butter on top for that extra indulgence!

Storing & Reheating

To keep your coconut flour banana bread fresh, store it at room temperature in an airtight container for up to three days. If you prefer to refrigerate it, it can last around a week—in that case, make sure it’s well-wrapped to avoid drying out. For longer storage, slice and freeze the bread for up to three months. Just place the slices in a freezer-safe bag. When you’re ready to enjoy, simply toast or microwave (about 20 seconds in the microwave) it to warm it up. While the texture may change slightly after freezing, a quick zap will help bring it back to life!

This coconut flour banana bread is not just a sweet treat; it’s a wholesome option for those who are health-conscious. With its budget-friendly ingredients and the ability to use up those ripe bananas, it’s a win-win for any home baker!

Recipe FAQs

Can I substitute other flours for coconut flour?

While coconut flour has unique properties, you can replace it with almond flour but expect a different texture and flavor. It’s best not to substitute directly; if you do, you’ll likely need to adjust the other ingredients, particularly egg and liquid amounts.

What can I do if my banana bread is too moist?

If your batter seems overly wet, it could be due to the ripeness of the bananas or the coconut flour. Consider adding a tablespoon more of coconut flour. Also, be sure to let it cool in the pan longer, as this helps it firm up.

How can I make this recipe vegan?

To make the coconut flour banana bread vegan, substitute the two large eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based nut butter that’s dairy-free.

Can I add mix-ins to the batter?

Absolutely! Feel free to add in semi-sweet chocolate chips, chopped nuts, or dried fruit to the batter for an extra flavor boost. Just keep an eye on the baking time, as additional ingredients may require slight adjustments.

Give this coconut flour banana bread a try—your taste buds and your loved ones will thank you! I can’t wait for you to experience the delightful flavors and cozy warmth in every slice. Enjoy your baking!

Coconut Flour Banana Bread

Recipe Author: Linsey

Enjoy the delightful taste of Coconut Flour Banana Bread, made with ripe bananas and nut butter. This easy recipe is perfect for breakfast or snacks, offering a deliciously moist texture and comforting flavor that everyone will love.

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• Prep Time 5 minutes
• Cook Time 100 minutes
• Yield 10 slices 1x

Ingredients

Scale 1x2x3x

• 4 medium very ripe bananas, with many brown spots
• 2 large eggs
• 1/2 cup any nut butter, unsalted (I used peanut butter)
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 cup coconut flour
• Cooking spray, I use Misto

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Instructions

1. Preheat oven to 350 degrees F. Line a 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
2. In a large bowl, mash the bananas using a fork or masher. Add eggs, nut butter, vanilla extract, baking powder, baking soda, cinnamon, and salt. Stir to combine, then add coconut flour and mix well.
3. Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
4. Remove from the oven and let cool for 15 minutes. Transfer to a cooling rack to cool completely before slicing into 10 pieces.

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Notes

For best results, use very ripe bananas for maximum sweetness and moisture.
Ensure that the bread cools completely before slicing to prevent it from falling apart.
Store the bread in an airtight container at room temperature for up to 3 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 120
• Sugar: 3g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 50mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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