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–+ servings
two slices of banana bread cut off loaf

Best Ever Coconut Flour Banana Bread

Course: Snack
Cuisine: gluten-free
Keyword: coconut flour banana bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 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!

Video

Nutrition

Calories: 128kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 229mg | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg