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 just made this & it’s the bests tasting banana bread I’ve ever made! It was lovely & moist & a bit floppy, but I didn’t mind as it tastes divine! It helped me use up some of our bananas as we have too many! I would love to know the nutritional break down if you’re able to advise, ie protein, carbs, fats etc?
I made muffins yesterday. Followed the recipe adding only a squirt of lemon juice. Cooked muffins 30 minutes. Very tasty with a hint of coconut. Tasty and satisfying. TY!
So happy to hear you enjoy the banana bread! Thanks for stopping in and giving feedback! 🙂
I made this tonight and it is amazing!! This was my first paleo friendly bread ever too! Super most and it tastes wonderful. Doesn’t rise as much as normal bread, but that wasn’t an issue. I used parchment paper and it came out perfect! Loved loved loved 🙂 mmm Thank you for the recipe!!
Moist*
I’m so happy to hear it turned out well for you, Jessica! I always find grain-free or gluten-free goods don’t turn out quite as airy and fluffy as those with regular all-purpose flour, and am happy to hear you still enjoyed the bread nonetheless. Thanks so much for your kind words and feedback! xo
Made this tonight… I love it. I only had 3 bananas so I made up the difference with some coconut oil. Most breads have some butter or oil so I went with the coconut so I could have enough of the “wet ingredients”. Everything else the same except at the end added a tap of apple cider vinegar which I have been taught can help with the raising process in breads like this. My oven was a little too hot. I live in Hong Kong and the ovens are tiny plus in celcius so maybe I didn’t convert it quite right. Made the top and edges a little darker then I wanted but edible. I trimmed that off myself and loved the rest. My husband liked those edges. Ohh and almost forgot, I put a little chopped pecans on the top of the bread before baking: it took about 50 minutes tonight. It was yummy. This was my first time ever to bake with coconut flour… Have been excited to try it. Glad ther was so much info on how much CF absorbs…. Would have for sure thought it wasn’t enough flour and would he topped it up. Thank you!
Wahoo! I’m so happy it worked with 3 bananas + coconut oil! Sounds like a brilliant improvisation! I’m thrilled you like the bread and am so happy to hear I have a reader all the way over in Hong Kong! Cheers and thanks so much for the feedback.
Thank you, Monique, for this intrepid culinary adventure that you have led me upon tonight. I surveyed the ingredients and barely withheld my disdain for the pretension latent within the list. Despite the unusually high likelihood of a definitive dirt-taste, this recipe was surprisingly…edible. Granted, it felt like I was a frontiersmen who was baking with ground nuts and squirrel entrails over a coal bed, but it was sustenance nonetheless, and for that I thank you.
Great, yummy recipe! I substituted rice malt syrup for the maple (that’s all I had and I’m not following any specific diet!) and it turned out well.
Next time, though, I will grease and line the loaf tin as my cake stuck to the bottom 🙁
Thanks very useful. Will certainly share website with my friends
Last week, I saw the coconut flour in the store and thought that I would try a pina colada bread. Well, after reviewing this recipe, I decided to use it as a base and I added in crushed pineapple (with some of the juice) along with Sweetened coconut and a bit of brown sugar and agave nectar.
The muffins just came out of the oven, and while they look different than what regular flour would do to them, I am praying that they taste good.
okay that was AMAZING. 47 minutes was absolutely perfect!! I made dinner and a dessert for my family, this being the dessert and wow everyone loved it! needless to say, there was none leftover! all of that to say, thank you so much for this recipe and I will DEFINITELY be making it again!! 🙂 the only thing I added was about 1/2 a cup of dark chocolate chips and it went perfectly with it! Thank you thank you thank you!
Wahoooo! That’s so great to hear! I’m so happy your whole family enjoyed the bread, and the addition of the dark chocolate chips sounds phenomenal! Thanks so much for the kind words and feedback! xo
Absolutely a great recipe! I didn’t know that you needed to add something more if you are using coconut flour. I substituted maple sugar with 3 packets of stevia and it still tasted good. Baking time for me was 45 minutes.
I made this recipe today and cooked it a lot longer than it said and it is still way too moist. Not sure what I could have done wrong? I couldn’t bake it any longer because the top was too brown.
I’m definitely on the “only 4 eggs” bandwagon. I was searching for a good banana bread recipe using coconut flour, and this one really stuck out as one to try! Coconut flour is delicious but tricky and most recipes call for an ungodly amount of eggs. I made a loaf of this yesterday, using overripe bananas, and the top overcaramelized very quickly from the added sugar from the bananas. Didn’t matter though, just sliced off the top and what was inside was incredibly moist and delicious. Next time I’ll lower the temp and it should be just fine. Between my kids, my husband and I, the loaf was gone faster than it took to cook. Thanks for sharing!
So you didn’t add eggs or replaced eggs with something? I cannot do eggs. Is there a substitute?
My only recommendation is to flour the loaf pan after spraying it with oil. I let my banana bread sit for the recommended 30 min and CAREFULLY went around the edge with my butter knife, gently prying at the underneath and alas, it still had a good section of the middle bottom that stuck to the pan regardless of just spraying. So, yeah! Lightly flour the bottom of pan! 😉
Just put this in the oven. I added walnuts to it. I chose this recipe because its one of the only ones i dound that does not call for a nut butter of some kind. I react to almonds and macadamia nuts, though im fine with walnuts and pecans in moderation. I eat sunbutter, but it reacts with baking soda and makes baked goods green inside. So i wanted a banana bread without nut or seed butters in it. Im excited to try it. Thanks for the recipe!
Oh good, I’m so glad the recipe works well for your dietary restrictions! I hope you enjoyed it!
Hey! So I’m really new to the paleo diet and I love the way this recipe/article looks, however I’m completely sugar free (excepting fruit sugars and such) can I just exclude the maple syrup and it still taste some what sweet? Thanks in advanced!
I did it with three eggs. It worked perfectly!
AWESOME! Thanks for the feedback! 😀