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, simply delicious. Can’t believe how sweet the bread is even though there isn’t any sugar. The texture was a bit off though. I baked it for 45 minutes and the toothpick came out clean, but the cake itself feels wet or semi-solid. I’m not sure if this is just a result of not using regular flour or if I should have baked longer? Any suggetstions? Thanks.
Hi Elissa! I’m glad you liked the bread in spite of the texture. Yup, coconut flour can be a bit of a weird one in the texture department. I’m so used to it that I sometimes forget to give that detail in my recipe posts. I’d say if the bread turned out too wet, it probably needed a longer bake time. Maybe an extra 5 to 10 minutes would do the trick? Let me know if you bake it again!
EXCELLENT Recipe! Eating now..so moist!!! Yummy. Thank you!
I just made this and I am so happy with the way that it turned out. I added walnuts, 2 spoons of Nutella, and I also added 3 extra pinches of coconut flour (the mixture seemed very watery). I’m sure the Nutella offset it a little. Also I ended up having to cook it for 1 hour and 6 minutes. Thank you so much for this recipe. I’m so excited with it 🙂
This turned out absolutely perfect and delicious. Thanks so much!
I loved this bread so much I had to blog about it. I love how so many commenters loved that you also only used 4 eggs! Thanks so much and I will be back for more inspiration.
Thanks so much, Nathalie! I’m happy you loved the bread and thanks for your kind words! xo
Thank you for giving me a recipe that uses up my coconut flour and tastes awesome! I will definitely make this again.
I’m wondering why the recipe calls for so much salt… the taste is incredibly salty, even though the rest is phenomenal in texture and moisture!
Hi Gurbani, did you use sea salt or iodized salt? If you used iodized, the bread would definitely be too salty. I’ll try the recipe again and see if I need to adjust the level of salt. Thanks for giving me a heads up!
I made this tonight and it didn’t turn out at all. My oven is always within the times posted in recipes, however this one it was 1 hour, 5 minutes and it didn’t come out of the bread pan-I make breads all of the time,never had this problem . Too much cinnamon, over powered the banana flavor. Will keep looking for a good recipe using coconut flour, this wasn’t one for me.
Tentatively experimented with this a couple of days ago, but with honey because I had no maple syrup, and as muffins, because I had no loaf tin!
By some miracle it worked (my healthy recipes usually flop), it was SO easy and they were divine, I’m making another batch right now, topped with toasted cashews! Thank you!
Yuuuuuuhs, I’m so happy to hear it, Tara! I love that you made this into muffins – I’ll have to follow suit soon! Thanks for the feedback, and have a great weekend!
Made this tonight, unpleasant texture, very rubbery, and tasted like a banana omelette. I wouldn’t make it again
WOW! i just tried my very own coconut flour banana bread with only 3 bananas (because that’s all i had) but they were SUPER ripe and this recipe was perfect for using them before the fruit flies arrived! 🙂
It’s super moist and VERY tasty! I almost felt guilty eating it until i realized it doesn’t have any flour or sugar (other than the maple syrup). Can’t wait to try this out again, maybe adding walnuts or almonds, or forgoing the maple syrup and adding raisins or dark chocolate chunks 😀
Thanks for posting this recipe!
Waaaaadehoooo! I’m so glad you like the banana bread, Lara! Dark chocolate and/or walnuts would be marvelous in this bread – great thinking! Thanks so much for your kind words and cheers to guilt-free naner bread!
what is the calorific breakdown for this please…… mine is in the oven currently cant wait x
I have mine in the oven atm and did a quick calorie count of the raw ingredients. I get 1141 cals per whole loaf. This is with the minor addition of blueberries though!
Just made this and it’s divine!! Very spongy and eggy more like an egg custard type texture than bready/crumby. Taste is great! Will see what it’s like after being in the fridge as currently eating it warm on it’s own. Would like to experiment with less eggs to see if I get a denser / drier texture.
Mine came out like a sponge. 🙁 not enough CF? Bake longer?
Hi Jennifer, I’d say perhaps both – add a tad more coconut flour and bake just slightly longer. In general, I have found coconut flour recipes turn out spongy in comparison to all-purpose flour recipes, which is a texture I enjoy but I can understand if some folks find it offputting. If you don’t like the texture, I’d maybe try combining coconut flour and tapioca flour (or brown rice flour if you’re okay with the recipe not being paleo). Any flour adjustment will require a change in liquid, too. Let me know if you try the bread out again!
Success! Right down to the 47 minute baking time. Super yummy – perfect sweetness- incredibly tasty toasted along with a healthy pat of Grass fed Irish butter! Thank You!
You got it, Eva! So happy it all worked out 😉
I had this recipe saved for awhile until I could find coconut flour at the grocery store. I made the bread the other night and it’s pretty much amazing! I had to slice it up right away and wrap each piece in plastic wrap so I didn’t devour the whole loaf. Thanks for the awesome recipe!