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 LOVE your recipe. I have been using it for over a year now and its my go to banana bread recipe. I never leave comments but this deserves one! My whole family loves it (4 year old included) and no one can believe its gluten/dairy free. I have made my own twist on it a few times. When I have left over summer squash in the garden I shred it and have put it in. I do have to make sure its patted dry but still comes out amazing. Thank you so much!
Can I use more coconut flour instead of the tapioca?
Hi Julia! Did you change this recipe recently? I don’t remember this recipe having tapioca flour.
Just made this recipe with a few modifications and it was delicious!
Instead of 1/2c. coconut flour, I used 1/4 c. and 1/2 almond flour
I didn’t add any maple syrup and the loaf was plenty sweet
Added 1/4c. group chia
1/2 c. walnuts
All else the same and it came out great!
Ooooooh the changes you made sound so tasty! I’m glad you like the bread! Thanks for the sweet note. xx
Can you please tell the exact measurement for water and chia. I can not use chia though but still checking. Also can I do flax instead?
Thank you for sharing this amazing recipe! Any suggestions on how to store this wonderful banana bread and making it last longer?
Great recipe! I added some unsweetened shredded coconut and pineapple chunks for fun. It was the bomb!
That sounds amazing! Thank you, Christine! xo
I love it and so does everyone I’ve made it for including my local grandkids and they don’t like much of anything. I am disabled and cooking is very hard for me, but this is easy for me to make. Thank you for the recipe ?
I know this is an old recipe but I thought this might be a useful comment for other vegan/egg free people : just tried using Flax eggs, it looked super dry so I added more water than normal plus some cocoa powder then baked as muffins. They came out super tasty, more like gory brownies than banana bread but I’m not complaining!
Can you please tell the flax eggs ratio. Thanks
I just made this bread and it was so freaking good. I ate the whole thing within the hour of making it. I halved the recipe as I only had two bananas. The bananas were extremely ripe with black spots on the skin. The only ingredient change was that I used double the amount of baking soda than I should have, by accident, but I had already added it to my dry ingredients before realizing, so I figured, ‘oh well,’ and the loaf came out perfectly regardless.
So moist and just a great gf banana bread. Definitely recommend using really ripe bananas for that sweet flavor. So thankful for this recipe!!!
I’m so happy you love the recipe, Beth! I also like the idea of scaling down the bread to make a smaller loaf so that I’m not tempted to eat a full-size loaf every time I make it, lol! Thanks for the sweet note!
Hi, thanks for the recipe I can use baking powder. Can I make this with only baking soda? Would it come out the same way?
Can’t wait to try it.
Ana
Hi Ana, you should be able to omit either the baking powder or the baking soda and not have an issue. I’d just be sure to include one or the other to be sure it fluffs up correctly 😉
Does this bread freeze well after baking? I just made it and it looks wonderful and smells amazing. I want to save it for family who are coming in a week. My granddaughter has a severe dairy allergy so I’m stocking up on different foods that I am baking and cooking that are dairy and gluten free.
Hi Victoria,
Absolutely, the bread freezes just great! I recommend wrapping the loaf in plastic wrap and then sticking the wrapped loaf in a zip lock bag just to be sure it stays nice and fresh! Hope you and your family enjoy! xo
Fantastic!! I will do exactly as you recommended! Thanks so much!
I was asked to make some banana bread, after doing some research for a clean recipe I came across this one. I thought awesome, it calls for coconut flour, even better! I ended up doubling the recipe since I had 4 bananas that needed to be used. Usually whenever I bake with coconut flour, it turns out really dry. I was amazed at how moist and delicious the bread turned out! I just made this recipe today and will be using this recipe in the future, it’s already saved under favorites! Thanks for sharing!
Should the left over bread be refridgerated?
Thx just made 2 loaves 1 with choco chips and one without the chips one is the best!
Thx
Hi Phyllis,
Ah I’m so happy you made 2 loaves! I can imagine the chocolate chips were an amazing addition! Yes, you’ll want to refrigerate (or freeze) any leftovers, since the loaves contain eggs. Best to be on the safe side 🙂 Thanks so much for stopping by! Enjoy!
I am unable to eat eggs and was wondering if you’ve tried this recipe with egg substitutes such as flax? Or if you have any other suggestions
Can you post nutritional values please
Used 3 (very ripe) bananas as well as chocolate chips and baked it in muffin tins. Yielded exactly 12 delicious muffins! I greased the tin with coconut oil, and they came out perfectly. Baked for ~25-30 minutes.
Sounds awesome! I love the idea of making muffins out of this recipe! 😀