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 8x4 or 9x5-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 ⅓ 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
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 ⅔ 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 9x5 inch size setting. You can use any regular 9x5 or 8x4 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
- Keto Cheddar Biscuits
- Healthy Zucchini Bread
- Coffee Cake Muffins
- Coconut Flour Biscuits
- Coconut Flour Banana Cake
Coconut Flour Banana Bread - One Bowl Recipe
- 4 very ripe bananas
- 3 eggs
- ⅓ cup natural peanut butter or any other nut or seed butter (*see notes)
- ¼ cup melted coconut oil
- ½ cup coconut flour
- ¼ cup flax meal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ⅔ cup walnuts and/or chocolate chips optional (I do ⅓ cup each)
- 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.
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
I just made this bread this morning, I only had 3 bananas, so I used them all, no extra sweetner, and tried sunbutter. I also substituted carob chips for chocolate chips. This is an excellent recipe, great volume and texture. This will now be my go to banana bred recipe. Thank you so much for creating and sharing this recipe!
Thanks right back for taking the time to share your great experience with this recipe
I halved the recipe and add vanilla. With a portion so small I made it in to cupcakes topped with chocolate frosting. Came out delicious, moist, and perfect
Great to hear this recipes worked well to make banana bread cupcakes
I just made this cake and it turned out fabulously, so moist and fine grained. The only change was adding a 3rd of a cup of chopped dates ( soaked in boiling water, then drained) along with 3rd of a cup of nuts, so no choc chips at all... will definitely make it again...thanks for the base 🙂
Adding dates sounds delicious! So happy to hear you are enjoying the recipe
Thanks for sharing your video + recepy.
Just one question.
In the recepy it says 1/2 cup of coconutflower, in a simular recepy is see 1 1/2 cup. Can you please tell me if 1/2 cup is correct?
Thanks so much!
1/2 cup is correct. Coconut flour soaks up a lot of liquid. So you really don't need a lot
good recipe. I will try this...
I'm going to try dates instead of choc chips. May add some honey. Looks like a great recipe. Thanks 😀
Dates sound like an awesome addition. Let me know when you try it
Sadly no dates so used really good prunes (not soaked and not wet ones), not enough walnuts so added almonds, pepitas, sunflower seeds, a few dried cranberry (really good tang). Also used 5 bananas so added wee bit more flour, baking powder (not much). It was ab fab!!
Really wish I could post a pic as half eaten now by visitors. All raved about it.
Will definite keep this one!
Good recipe I tried and delicious not dry and gritty really good.
Glad to hear you enjoyed the recipe
Can i supplement the coconut oil with apple sauce or I saw someone use almond milk
Maybe? I haven't tried either of these modifications. Come back and let us know if you do
I can not have flax seed or chia seed or the meals. Is there anything else I can use in its place? Also can’t have almond anything. Thanks!
Any other flour might have a similar effect as the flax. Maybe try oat flour or another nut flour?
Hi, Will this recipe work if the flax is left out completely and nothing replaces? If not, what other options can I use for replacing that ingredient (besides your above mentioned Oat Flour or other nut flour? Thanks of for you help!
I have never tried to leave the flax out completely. Maybe it would work? In that case I'd recommend adding a little more coconut flour though (just a tablespoon or 2 more). Other suggestions that come to mind are chia seed or psyllium husk
Delicious! I only had 3 bananas and half a papaya so I used that. It was a little too moist (my guess is because the papaya has no starch), and I'm anticipating the papya enzyme may break down the egg. Will make again!
Oh interesting to hear the effect of the papaya. Hope you try again
♀️ I would love to try this recipe for banana bread, can ground chia be used to sub for the flax?
Yes, I think ground or even whole chia could work as replacement
finally got 4 bananas ripe and could not find my coconut flour, determined to make this recipe substituted almond flour. It turned out delicious put a star on this recipe to make again
Wow great to hear it worked with almond flour too. Did you have to use more flour?
Tried this today and love it!!!! May try just a touch of maple syrup next time for a little more sweet. But this recipe is awesome. I used 2 small loaf pans and divide the mixture. I froze one. Just finished a piece. Yummy
So glad to hear you enjoyed the banana bread
Any chance you know how to modify this as egg-free? We've got a severe egg allergy in the house, but also need to bake without grains. (Yep, that's a really rough combo.)
Oh yes, I bet that is tough. Maybe an egg-replacer or flax eggs might work? But honestly, I have not tried it this way yet
Can you replace the eggs with chia or flax egg substitutes? Or what would you recommend in place of the eggs?
I am not sure if the eggs can be replaced in this recipe. You could certainly try. Would love to hear if it worked when you do
If I wanted it a little sweeter would I add liquid or dry sweetener?
In most recipes I use maple syrup (a liquid) in my coconut flour recipes. But to be honest I think this bread is so nice and moist it could also handle a granulated sweetener.
Loved this recipe. Made it with homemade coconut flour and coconut milk instead of oil. Delicious and very moist
That's an interesting idea to use milk instead of oil. Glad to hear it worked and that you enjoyed the banana bread
I made this tonight! Absolutely divine!
They are delicious and healthy and my house smells wonderful!
Oh yes!! Banana bread does indeed give the whole house such a delicious aroma. So happy you like the recipe!
The best part about this recipe is that it's healthy as well. Love it.
So happy to hear you are loving this healthy banana bread!
Trying to learn more 🙂 why is coconut flour more healthy than other flours? Also does it taste like coconut? I really don’t like the taste of coconut.
Can I use PB Fit instead of regular peanut butter?
I’m so excited to try this recipe
Hi Karen, coconut flour is gluten free and low carb therefore one of the few flours people with certain dietary restrictions can use. It is also cheaper than nut flours like almond flour.
I find that when I use it in baking especially with lots of other ingredients like in this banana bread I don't notice a coconut flavor at all.
As for PB Fit, I haven't tried it but I want to say that it should work
Can flaxseed be replaced
I haven't tried these substitutions in this recipe but almond meal, hempseed meal or psyllium husk might work
I used the psyllium husk instead of flax meal and it came out perfect. Thank you!!
Awesome! Great to hear that psyllium husk worked out
The psyllium husk that you used, was it in the form of whole husk or powder ?
Powdered husk would be the suggested replacement in this recipe. Also check the comment above with helpful info about plant husks