Coconut Flour Banana Bread made grain-free, naturally sweetened, dairy-free, and paleo-friendly. But it won’t do your taxes for you, I’ve already asked.
Ready for another bangarang loaf in my series, Moist Breads? Of course you are. Fridays are for moist bread-ing, let’s get this loaf in your face!
Anyone else ever feel the urge to shove a hot buttered loaf of bread in their mouth?
Glad to hear I’m in good company.
Banana bread. the bread that heals, the bread that soothes, the bread that everyone loves.
Banana bread comforts a troubled heart, rainy day, or wicked red wine hangover.
It’s what you bake with your momma, because mommas know: banana bread rules.
It’s just the all around good guy loaf, the loaf that shall do no harm, the…I think you get my point.
#MeltedButterShot:
After posting my Paleo Banana Bread recipe a while back, several people asked me if they could replace the almond flour in the recipe with coconut flour.
I didn’t realize coconut flour banana bread was in such high demand; however, it makes sense, as I know plenty of gluten-free eaters who are also allergic to almonds.
I figured I’d shine a light on the topic, because I’ll take any excuse I can get to bake a naner loaf.
The answer to the substitution question is yes…but no. But yes.
One can absolutely bake banana bread using coconut flour, but because coconut flour absorbs like a million times its volume in liquid (and four time more liquid than any other flour), it it cannot be used as a 1:1 replacement for other gluten-free flours.
You’ll notice there’s only ½ cup of coconut flour in this whole recipe, but lots of eggs and bananas. In essence, a coconut flour banana bread is a completely different recipe from an almond flour one. Which is why we’re here!
That, and the bananas.
There are a screaming FOUR ripe bananas in this loaf.
The only thing better than 4-banana banana bread is 6-banana banana bread, and the day that comes to fruition will be guh-lorious!
Just look at all that banana!:
Not to get all Keeping Up With the Loaveses on you, BUT should I have put chocolate chips in this loaf?
What are your favorite banana bread add-ins?
Coconut Flour Banana Bread Ingredients:
Coconut Flour
Very ripe bananas
Eggs
Pure maple syrup (optional)
Pure vanilla extract (optional)
Cinnamon
Baking Powder & Baking Soda
Sea Salt
How to Make Coconut Flour Banana Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
Whisk in the eggs, vanilla extract and pure maple syrup until well-combined.
Add the coconut flour, ground cinnamon, baking powder, baking soda and sea salt (dry ingredients) and mix until well-combined.
Transfer the banana bread batter to the parchment-lined baking pan and bake on the center rack of the preheated oven for 45 to 60 minutes (I do 50), or until the bread tests clean.
Allow the bread to cool for at least 30 minutes before slicing and serving.
I have made this banana bread both using a blender and using a mixing bowl – either version works famously, so it’s up to you how you like to prepare your banana bread batter!
Recipe Adaptations:
- Omit the tapioca flour and use 2/3 cup of coconut flour.
- Add 1 cup of chocolate chips and/or 1 cup chopped walnuts or pecans
- For a sweeter banana bread, add 2 to 4 additional tablespoons of coconut sugar
- Use arrowroot flour in place of tapioca flour
This particular banana bread varietal is actually good for you.
The texture is moist and spongy. Best served with a slab of butter and a drizzle of honey, because duh.
More Quick Bread Recipes:
- Paleo Double Chocolate Banana Bread
- Paleo Strawberry Banana Bread
- Paleo Carrot Cake Banana Bread
- Paleo Cranberry Orange Bread
- Paleo Morning Glory Quickbread
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Coconut Flour Banana Bread, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Coconut Flour Banana Bread (Paleo)
Ingredients
- 3 large eggs
- 4 ripe bananas mashed (about 2 cups)
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup coconut flour*
- 3 tablespoons tapioca flour
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 375 degrees F. Lightly oil an 9” x 5” loaf
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
- Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
- Whisk in the eggs, vanilla extract and pure maple syrup until well-combined.
- Add the coconut flour, ground cinnamon, baking powder, baking soda and sea salt (dry ingredients) and mix until well-combined.
- Transfer the banana bread batter to the parchment-lined baking pan and bake on the center rack of the preheated oven for 45 to 60 minutes (I do 50), or until the bread tests clean.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Video
Notes
Nutrition
I made this today and is sooo good, my husband is loving it… he is so picky with food that is hard to make him try different flavors..
He asked twice are you sure is not wheat flour in this bread???
Thanks for the recipe..
I’m so happy to hear it, Judith! I love how moist the bread turns out and how healthy it is for you! Thanks so much for your sweet note! xoxo
I made this today and added caocao nibs. I didn’t love the addition. They don’t melt and the texture isn’t a pleasant kind of crunchy. Next time I’ll just add dark chocolate chunks. Very moist and easy to make!
you know how i know this recipe is bangarang? there’s only 1/2 cup coconut flour and tons of eggs and banana. coconut flour is crazy like that!!! it’s gotta have so much moisture balancing out the sponge-like coconut flour! anytime i see a coconut flour recipe with less moisture than that I’m like HELL NO. needless to say, I bet this is PERFECTION.
Haha! Yeah, coconut flour’s a real pain in the booty, but it sure is delicious! Lemme know if you try the bread!
I’ve never baked with coconut flour before, but I’m heading to Whole Foods later today and picking up a bag. it’s time I entered the 21st coconut flour loving century, don’t you think?
Bananer bread FOR LIFE.
I never wanted the bananas I have at home to ripen so fast! I’m glad I came across this and didn’t realize until now the difference in using almond and coconut flours. Going from 4 cups to a half is a big difference. Thanks for this.. now how to ripen these bananas quickly?
I hear ya! All the bananas at my local grocery stores have been super green and take upwards of 2 weeks to ripen enough. eeeek! No patience over here for me either!
Put them in an oven at 300 for 20, flip and do another 20. I do it all the time and get a great banana flavor.
Julia I love the way you write! You’re really cracking me up here..And yes this someone ALWAYS feels the urge to shove a hot buttered loaf of bread in their mouth!! So thanks for sharing this bread it looks awesome!!
Can you replace the coconut flour with butter and the eggs with cheese? Please don’t even get me started on the number of questions I get about coconut flour…or the number of complaints I get when someone tries to replace a flour with CF. wehfefbiwefbwef coconut flour. BUT you may just change my mind cause this looks outrageously good! Pinned!
I love that you used coconut flour. I bought this flour months ago but I’ve never used it. Now, I have this recipe to try. Have a great weekend 😉
It seems like common sense now that I read it but I never before realized coconut flour absorbed so much more than almond flour. I am new to Paleo and this had been a huge learning curve for me. I look forward to trying this soon. Thanks for sharing!
I love making banana bread, especially as it gets rid of brown bananas and because it needs (hardly) any sweetening! I’ve made it so many times already but I never thought of adding some coconut in any kind of way. It’ll be hard to find the flour in Sweden, but I’ll definitely give it a try with some coconut flakes for the taste.
//Valérie
http://www.globalspicedblog.tumblr.com
I have no experience with coconut flour. I like the idea. But I have had a lot of
experience with banana bread. It would be fun to try.
Hmmm…this is a possibility, too for Saturday. I have 9 weeks to noodle this one. And no chocolate chips, if you please, although I do like either pecans or walnuts in my bread. But, that’s true of just about anything in life. Ok. This could easily go south, so I’m quitting with this comment and leave you and your imagination to itself.
Hi-Julia-have you made this using flax eggs? I haven’t used that many eggs in a swap out yet, and I’m avoiding using eggs. Curious if you think it would still come out. I make a great banana bread that’s vegan, but haven’t tried it w/coconut flour and would like to try.
I always get asked about coconut flour too! People love that stuff. But I can’t bring myself to recipe test using that many eggs. I always buy the expensive humanely raised kind and if the recipe doesn’t turn out, I’m likely to lose my mind.
But I love that this only uses 4 and it also packs in 4 delicious naners! You’ve totally got me craving a warm melted buttery piece of banana bread now. But with walnuts. Those are my favorite add-in!
I think your banana bread would be fine just plain, as you made it. What’s interesting to me about the ingredients for it is that it’s a lot like the way Europeans bake cakes: lots of eggs and very little flour, which gives a very different texture, which I happen to like. I’m definitely saving this recipe for when someone wants banana bread.
I’m diggin’ this banana bread. Usually when I see baked coconut flour sweets it calls for like SIX eggs and I’m like…uhhh…I’m not using half a dozen eggs in pancakes/waffles/whatever it is, but four, four I can do! I’m totes trying this. Probably this weekend too!