This amazing Coconut Flour Banana Bread Recipe is gluten free and only sweetened with bananas (no added sugar). This banana loaf can also be made paleo and tree nut free.
I’ve been promising you a recipe for banana bread made with coconut flour ever since I posted this coconut flour bread recipe. That’s been over a year now – so it was high time for the banana bread version!
But I had kind of forgotten about it until I was visiting my mom in Canada recently and saw they were selling bags of overripe bananas for baking in the supermarket. I thought those would be perfect for banana bread which brought me back to my old promise.
To be honest, I expected it would take several rounds of recipe testing to get this banana bread just right because that is what happened with the original coconut flour bread.
But to my happy surprise, it came out perfect on the first try! Of course, I tested the healthy bread recipe again just to make sure that wasn’t beginner’s luck and then I made it another time for photos and to shoot a quick video for you (see below).
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Can you use coconut flour for banana bread
For the longest time, I thought coconut flour could only be used to make small baked treats like cookies and muffins. When I first started using coconut flour, everyone said it makes dry and crumbly baked goods. So I found a way to use it for soft and moist recipes. So moist in fact, that I didn’t think they could hold up in larger things like cakes or quick breads. But like I already mentioned, once I figured out how to make sandwich bread with coconut flour, I knew banana bread was possible too.
The two ingredients that I use in this no sugar banana bread (and not in muffins or cookies) are flax meal and peanut butter. Both of these help to give structure while still allowing for a moist texture. The flax meal, in particular, helps to absorb excess moisture in the bread helping to bind all of the ingredients. It is also extremely nutritious having high fiber, magnesium, calcium, and vitamins. If you only have flaxseeds on hand, you can grind them with a mortar and pestle or in a coffee or spice grinder to turn them into a fine powder.
Tips for making this easy banana bread recipe
- Use super ripe bananas! Because this is a healthy banana bread with no sugar added (not even unrefined sugar or syrup) you want to get as much natural sweetness from ripe bananas as possible. Bananas with lots of brown spots are a really good thing for this recipe.
- Use just one bowl for everything! For this simple healthy banana bread, there is no need to mix dry and wet ingredients in separate bowls first.
Use an extra-large bowl and start with mashing the bananas. Then stir in the wet ingredients and finally the dry ones in the end. - Be sure to use a deep loaf pan. A regular 8×4 or 9×5-inch size works well, but it should also be 3-4 inches deep to be able to hold the batter with room to rise during baking.
- Line the pan with parchment paper for easy removal. It’s easiest to use 2 strips – one that covers the width and another long and thin strip to cover the length of the pan.
How to make coconut flour banana bread
To start making this coconut flour banana bread recipe, you should begin by preheating your oven to 350 F. Generally, quick bread type recipes require a temperature like this to give them a nice even and gentle bake, ensuring they come out of the oven fluffy and moist.
You can also prepare your loaf pan, which will be a standard 9 x 5-inch pan. For this step, you should line the loaf pan with parchment paper. To do this, I recommend that you cut two pieces of parchment paper that you can place in either direction of your pan with the flaps hanging over the top. The flaps will help you lift the loaf out of the pan easily once it is baked.
Making the Batter
Next, you mash your bananas in a large bowl before adding your eggs. I like to use a potato masher for this purpose, but a fork is fine too. Afterward, you stir the peanut butter and coconut oil into the banana mixture until smooth before adding the coconut flour, ground flax, baking powder, ground cinnamon, and sea salt. At this point, you simply stir the batter until the flour just incorporates into it.
If desired, you can fold in some chocolate chips and walnuts for extra decadence and texture, although this step is optional. I love adding a 1/3 cup of each when I bake this bread. Once you pour the batter into the loaf pan, you can sprinkle some extra chocolate chips and walnuts on top for a pretty garnish as well.
Baking the Loaf
Baking this banana loaf should only take about 50 minutes or so, however, ovens can vary. To tell when your loaf is done, the top should be puffed and golden, and opaque rather than wet or glossy. It should also spring back when you gently push it with your finger. You can also insert a cake tester or skewer into the center of the loaf to check for crumbs. If a few dry crumbs come out, you can be sure your loaf is cooked through. However, if the crumbs seem quite wet and stodgy, you will want to bake it a little longer.
Due to the delicate nature of this loaf, it should cool in the pan. Once cooled, the loaf will be easier to handle without breaking apart.
How to make this recipe paleo/tree nut free
Paleo:
To make paleo banana bread, simply use another nut butter that isn’t peanut butter. Almond butter works great in this recipe.
Tree Nut Free:
If you are using coconut flour because you need recipes without gluten and nut free recipes, then you still have ways to make this bread.
Rather than using a nut butter, you can use a seed butter instead! Tahini (sesame butter) would be my first recommendation, as it is rich, creamy, and savory and nutty tasting. Just give it a try to make sure it isn’t too bitter for your taste, which would give the banana bread a slightly bitter flavour note too.
You can also try sunbutter (sunflower seed butter). However, be aware that sunbutter reacts with baking powder and soda, and as a result, the banana bread might turn a shade of green as it cools. This may be a little startling but the banana loaf will still be totally safe to eat.
For a nut-free loaf, feel free to omit the walnuts as well. If you are using chocolate chips, you can simply double them and do 2/3 cup to replace the walnuts.
How to store grain coconut flour banana bread
Because this grain free banana bread is quite moist, I recommend storing it in the fridge after it first cools down to room temperature. If you store it in an airtight container, it will last about a week. Simply, let the slices come to room temperature before eating or pop them in the toaster to warm up.
At room temperature, this healthy banana bread lasts about 2 days. This is a good option if you know your family will get through the loaf quick. It is equally nice to have for breakfast as for a snack or dessert, so this shouldn’t be a problem if you have a family of four or more people.
You can also tightly wrap the loaf in parchment and plastic wrap to freeze it for a later time. In this case, you can store the loaf in the freezer for 2-3 months. Any longer and the loaf will still be safe to eat but may not have as appealing of a flavour or texture.
Products I used for this Banana Bread Recipe
I used an extendable loaf pan at about the 9×5 inch size setting. You can use any regular 9×5 or 8×4 pan just make sure it is a deep pan. About 4-inches so that it can hold all the batter with room to rise without overflowing into your oven.
When it comes to paleo and allergy-friendly baking, I love using the Enjoy Life chocolate chips. Especially their dark morsels.
I love using parchment paper when baking with coconut flour. It keeps the banana loaf from sticking to the pan and helps with removing it easily.
Coconut Flour eBook
As you might have gathered from this post that I love cooking and baking with coconut flour – simply because it is a healthier alternative to other flour. This is why I wrote an eBook dedicated to all things coconut flour.
It focuses on sweet recipes using coconut flour for baked treats. You can get a copy of it HERE!
More coconut flour recipes you’ll love as well:
- Coconut Flour Cookies
- Coconut Flour Nut Butter Mug Cake
- Coconut Flour Biscuits
- Healthy Zucchini Bread
- Coffee Cake Muffins
Coconut Flour Banana Bread - One Bowl Recipe
This amazing Coconut Flour Banana Bread Recipe is gluten free and only sweetened with bananas (no added sugar). This banana loaf can also be made paleo and tree nut free.
Ingredients
- 4 very ripe bananas
- 3 eggs
- 1/3 cup natural peanut butter or any other nut or seed butter (*see notes)
- 1/4 cup melted coconut oil
- 1/2 cup coconut flour
- 1/4 cup flax meal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2/3 cup walnuts and/or chocolate chips optional (I do 1/3 cup each)
Instructions
- Preheat the oven to 350°F. Prepare a 9x5 inch (or 8x4 inch) loaf pan by lining it with parchment paper.
- In a large bowl mash the bananas with a potato masher or fork until smooth. Add the eggs and break them up lightly with a fork.
- Add the peanut butter and melted coconut oil and stir everything with a spatula or wooden spoon until well combined.
- Now add the coconut flour, flax meal, baking powder, cinnamon, and sea salt. Stir until combined and no pockets of flour remain.
- Finally fold in the walnuts and/or chocolate chips.
- Fill the batter into the prepared baking pan. Smooth out the top and sprinkle with a few more walnuts/chocolate chips (optional)
- Bake the loaf for about 50 minutes. Then remove from oven and leave loaf cool in the pan until completely cooled.
- Then turn the pan over to remove the loaf and remove the parchment paper.
- Enjoy at room temperature or lightly toasted.
- Store the coconut flour banana bread in the fridge for up to 5 days. It will be fine at room temperature for 1-2 days.
Recipe Video
Recipe Notes
*Nut Butter - To make the recipe paleo use almond butter or any other nut/seed butter.
To make the banana bread nut free, I recommend a seed butter like tahini (make sure it doesn't taste too bitter) or sunflower seed butter. Keep in mind though that sunbutter reacts with baking powder/soda and the loaf might turn a shade of green as it cools. It will still be totally fine to eat, the colour just might be a turnoff for some.
Sweetener - If you want to add more sweetness to the bread without adding many more calories or sugar, I recommend Lakanto Sugar-Free Monkfruit Sweetener. They have syrup as well as granulated options.
**Nutrition info excludes walnuts/chocolate chips
Anna
This recipe is the worst, it tastes so bitter, please add a sweetener!!!!
Anna
This was delicious!! Exceeded expectations of an alternative banana bread. I didn’t have flax so I used some hemp seeds. No extra sweetness added. Was just perfect- moist and fluffy! With some kerrygolds butter to serve. Yum!
Tom
I baked muffins for 25 minutes. I made 12 and they turned out a bit smallish so I think the recipe is more likely suitable for 8-10.
Dustin
This looks great!! Do you think I could turn these into muffins? If so – what would you recommend for baking time and how many do you think it would make?
Regina | Leelalicious
I have a coconut flour banana muffin recipe here https://leelalicious.com/coconut-flour-banana-muffins/
If you prefer making the bread recipe into muffins, that should work too. The muffin recipe will give you an idea for baking times and temperature
Sadie
Can the flax be replaced with something else?
Also can regular butter be used in place of the nut butter?
Regina | Leelalicious
Flax can be replaced with psyllium husk, ground chia etc.
But the nut butter cannot be replaced with butter. You could replace the coconut oil with melted butter. But this recipe has not been rested without a nut or seed butter.
Jill
How many net carbs is this recipe/serving?
Regina | Leelalicious
If you check the nutrition data, deduct the fiber from the total carbs. So in this recipe that is 14.1-4.1=10g carbs per slice.
Most of these carbs come from the banana, it is a rather high-carb fruit.
Angelica
I’ve been looking for a gluten-free banana bread and this one is the best! I tried it yesterday and I’m so happy with the results. Your recipe has nutritious ingredients, so I can eat it without regrets, plus it’s very Moist and delicious.
I followed the exact recipe and add some almonds (together with the pecans and chocolate chips) and top it with unsweetened shredded coconut.
THANK YOU for sharing this recipe!