Best Ever Coconut Flour Banana Bread

Best Ever Coconut Flour Banana Bread

Course: Snack

Cuisine: gluten-free

Keyword: coconut flour banana bread

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: slices

Calories: 128kcal

Author: Megan Gilmore

This is the BEST coconut flour banana bread recipe! No oil or added sugar required, this bread is moist and healthy. Gluten-free, nut-free, Paleo.

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Ingredients

3 very ripe bananas (344 grams; not including peels)
3/4 cup coconut flour (87 grams)
5 large eggs (250 grams)
1/3 cup coconut sugar (50 grams)
1 teaspoon ground cinnamon (1 gram)
1 teaspoon baking soda (6 grams)
1 teaspoon baking powder (5 grams)
1/4 teaspoon fine sea salt (2 grams)
1 teaspoon vanilla extract (4 grams)

Instructions

Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
In a large bowl, mash the bananas with a fork. Add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, baking powder, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed. (You can also use an electric hand mixer to do this.)
Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge, though you might eat it all before then!

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Notes

Nutrition information is for 1 of 10 slices. This information is automatically calculated, so it's just an estimate, not a guarantee.

Recipe Updated: 6/30/2020

I slightly modified this recipe to help prevent the soggy middle that some readers were reporting, and I added the weights for those who like to be exact with a kitchen scale.

If you are still in love with the original version, I only changed 3 things: I reduced the number of bananas from 4 to 3, I added a teaspoon of baking powder to help it rise even more, and I increased the coconut sugar from 1/4 cup to 1/3 cup. Feel free to change these things back if you prefer the original recipe.

Substitution Notes:

There is no substitution for coconut flour, so if you'd like to use another flour please see my two suggestions that I mentioned earlier in this post.

I did test this recipe using 1/4 cup of maple syrup, and the result was slightly sweeter and much more moist. I thought it was "too moist," but the results were just fine if you're only serving this to your family. You can also omit the sweetener entirely if you don't mind it tasting less sweet.

I don't think flax or chia eggs would work in this recipe, because they would result in a gooey center. Feel free to experiment, if you like, but I also mentioned my two vegan banana bread recipes earlier in this post if you'd prefer to start with those.

Nutrition