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
What can I sub for flax seed?
Regina | Leelalicious
You can omit it, use psyllium husk, ground chia, almond flour, or 2 extra tablespoons of coconut flour in its place
Will try it tomorrow. can i substitute Baking powder for baking soda?
Regina | Leelalicious
You can make your own baking powder by combining 1 part baking soda and 2 parts cream of tartar.
Hi, my family loved this healthy banana bread! I added a little honey and date syrup. Yum. For next time I was wondering if I could reduce the nut butter to 1/4 cup?
It also appeared cooked after just 20 mins. Should I cover with foil half way through cooking?
Lastly could you tell me approx how many grams of banana you normally use. I used 4 large bananas but next time might reduce this. Should I add a tbsp of coconut milk if I wish to use one less banana?
Many thanks x
Can the method 2, separating the egg method be applied in the walnut banana coconut flour bread? My bread top and side rather dry. How can I make it more soft and moist?
Regina | Leelalicious
Yes, separating eggs and whipping the whites can be done to many different recipes for more aeration
Hi ! It’s a way to make it vegan ??? Subtitud the eggs ... and can be ok add bluebarries ???
Thanks ! Love ur bake ♥️
Regina | Leelalicious
Adding blueberries should be no problem. I have not been able to replace the eggs yet though. Maybe with a commercial egg replacer mix?
Hi I am mixed all the ingredients and put it in the pan and discovered that my oven is not working can I make this in a microwave ?
Regina | Leelalicious
I have not tried making a whole banana bread in the microwave yet. But divided into smaller mugs or bowls it should make great banana mug cakes.
Excellent! This was my first coconut flour recipe. A couple subs: almond butter, coconut milk (for oil per someone’s suggestion), and chia seeds. I mixed In some raisins and chopped almonds at the end. Next time I may add another banana and perhaps some other spices. Baked as muffins in parchment paper cups. Approximately 25 minutes was perfect. Thumbs up from my healthy foods averse husband! 🙂
Hi, can I use Xanthan Gum instead of flaxseed?
Regina | Leelalicious
I have not tried that, but would love to hear how it goes if you do
Tried this for the first time tonight and it is the best banana bread I have ever made! My husband and 15 year old son love it too! I used a half cup of walnuts and half cup of chocolate chips. Other than that, I followed the recipe. Thank you for a winner!!! I will come back to this one again and again.
Regina | Leelalicious
This makes me so so happy to hear! Walnuts and chocolate chips are great in this banana bread
I have made this twice now and it is the best coconut flour recipe I have tried.
It rises lovely where most are flat,it's moist and perfectly sweet.
I just made this banana bread and it was delicious. I didn’t have flax seed meal so I used the same amount of chia seeds. Turned out great!
I used psyllium husk to replace flax meal also, used the same amount (1/4 cup) but it was too dense and a bit dry, but it was delicious. I will make this recipe again and probably add less psyllium husk.
Trying this today. Wondering if next time or if you have the information, mashed and measured, how much by cups are your four ripe bananas?
New family favourite- made it yesterday and everyone loved it. Love that its a quick and healthy breakfast to grab in the morning. <3
Regina | Leelalicious
Oh yay!! Banana bread breakfast sounds awesome
@John Flax meal means that it has been blended into a powder and is no longer the whole husk in texture.
In addition, I have discovered that it is actually much healthier to ALWAYS blend your husks before consuming them because our bodies cannot properly digest whole husks.
Hopefully this helps you and any others who come across this comment.
I tried making this recipe that looks so yummy but it dosnt turn out well. After one hour in the oven, it still comes out looking wet. I did the toothpick test and it came out clean which I thought would mean it would be ready but it wasn't. What do you think causes that? Should I leave it more then one hour?
This was a great recipe to make muffins with. I love finding uses for coconut flour. Thanks for this recipe.
So great to hear this recipes works well for muffins for you!
Fantastic Recipe! Loved it!, Will definitely make it again,,!
Awesome! So glad to hear you enjoyed the banana bread recipe
Hello. Could I use whole flax seeds instead of a meal?
I am not sure that whole flax seeds will be quite as binding as flax meal. If you have whole flax, you can make your own meal though with a blender or food processor.
Hi I think a pestel and mortar will work better, it did for me. the blender just spins the seeds around without crushing them.
I CAN'T wait to TRY This!!! ❤️ And Then I Just About Using Coconut milk Instead of oil!! AWESOME! Thank You For Sharing G-d Bless