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Satisfy your sweet tooth without the processed sugar with this Coconut Flour Banana Bread, made by popular demand! While on a wellness journey, it's important to still enjoy delicious and satisfying treats. This recipe proves you can bake your own banana bread and eat it too!
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Check out this healthy spin on banana bread, the coconut flour way! This coconut flour banana bread is a lighter version, at just 100 calories per slice. Sweetened only with ripe bananas, it's made with simple, wholesome ingredients like almond butter, eggs, coconut flour, spices, and even a touch of mini chocolate chips.
Ditching the traditional ingredients like oil, butter, and sugar, this recipe delivers all the flavor with none of the heaviness. You’ll be lucky to snag a second slice!
Love baking with coconut flour? Try this recipe for coconut flour waffles, pancake with coconut flour recipe, or these cookies using coconut flour next!
Why You'll Love This Recipe
- A Dietary Staple: Traditional recipes like this are more of an indulgence than a regular part of your daily intake. While all foods can fit into a balanced approach, it's possible to make beneficial choices without sacrifice, like this sugar free banana bread—delicious, low in sugar, and better for you!
- A Balanced Choice: You can enjoy this bread and stay on track with your health goals. Sustainable weight loss is all about balance, and you can easily bake this into a calorie-conscious plan, while continuing to prioritize protein, fiber, and other nutrients.
- A Mindful Option: This baked goodie is a mindful choice, providing less sugar, fat and calories than the classic version. Thanks to natural banana sugars, almond butter, and a healthy dose of protein and fiber, it’s just as satisfying and filling, making it a perfect breakfast, snack, or dessert option.
Ingredients
- Bananas: This recipe is not complete without ripe bananas! They provide the sweetness, moisture, and flavor. I don't recommend substituting with applesauce or avocado, as it will alter the flavor and consistency—especially with coconut flour.
- Almond Butter: This creamy ingredient adds natural oils, healthy fats, and richness to the coconut banana bread. You can swap almond butter with other creamy nut butters like peanut butter, cashew butter, or tahini. Keep in mind, sunflower butter may cause the bread to turn green due to a chemical reaction with the baking soda.
- Eggs: Eggs act as the binding agent in this recipe, preventing the bread from falling apart. Coconut flour requires eggs to bind properly, so I don’t recommend using an egg replacer for this recipe. Without eggs, the texture would be too crumbly.
- Coconut Flour: A gluten-free flour alternative that brings structure, moisture, and a distinct flavor to the bread. This recipe with coconut flour is very specific, so don’t try substituting it with another type of flour. If you prefer a different flour, I recommend trying this low calorie banana bread recipe and substituting the flour in that recipe instead.
- Mini Chocolate Chips: These add little pockets of chocolate to the bread, bringing an element of sweetness without overwhelming the other ingredients.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Sweeten it Up More: If you prefer a sweeter bread, feel free to add a touch of stevia or dry sweetener to the mix. Using very ripe bananas will naturally sweeten the banana bread with coconut flour, so added sugar isn't necessary.
- Add Nutty Crunch: Boost the flavor and texture by adding your favorite nuts, such as pistachios, sliced almonds, or walnuts. The added crunch will make each bite even more enjoyable.
- Paleo-Friendly: To make this recipe Paleo-compliant, simply use dairy-free chocolate chips. This ensures the bread stays in line with the Paleo plan while still satisfying your sweet tooth.
How To Make Coconut Flour Banana Bread
Here are 4 easy steps to make this delicious banana coconut bread! Line a 9-inch by 5-inch baking pan with parchment paper, preheat your oven to 350°F, gather your ingredients, and let's get baking!
Step 1: Blend the Base. Combine the bananas, almond butter and vanilla extract with a hand mixer or food processor until smooth and creamy.
Step 2: Add the Eggs. Crack the eggs into the banana mixture and blend again until fully incorporated.
Step 3: Fold in the Dry Ingredients. Gently fold in the cinnamon, baking soda, and salt first, followed by the coconut flour. Mix until just combined.
Step 4: Pour and Bake. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until the bread is golden, and a toothpick inserted into the center comes out clean.
Serving Suggestions
Now that you've baked this light and fluffy coconut flour recipe, let’s explore some fun and nutritious ways to enjoy it! Whether you’re having it for breakfast, a quick on-the-go snack, or even an easy dessert, here are some mindful ways to pair it:
- Top each warm slice with your favorite nut butter for an added protein boost or sugar-free jam for added sweetness, then sprinkle with toasted nuts for a filling snack or breakfast option.
- Add a dollop of plain Greek yogurt on top, pair it with a protein fruit salad, or cut it into cubes and sprinkle it over a PB&J smoothie recipe for a fruity and creamy contrast at any meal.
- Wash it down with a refreshing, protein-packed drink like a strawberry smoothie with yogurt, pineapple smoothie recipe, or cranberry smoothie for a delicious, balanced treat.
Expert Tips
- Don't Over Mix the Batter: Gently fold the dry ingredients in until just combined. Over mixing can result in a dense, tough texture instead of light and fluffy banana bread made with coconut flour.
- Line with Parchment Paper: Always line your pan with parchment paper! Coconut flour can cause the bread to stick more than other flours, so this step ensures easy removal.
- Let it Cool: Allow it to cool fully before removing it from the pan and slicing. This will help you achieve cleaner, more even slices.
- Storing: Store your bread in an airtight container in the fridge for up to 1 week. If you prefer room temperature, it’s best to consume within 3 days for maximum freshness. You can freeze it for up to 2 months. Wrap it tightly in plastic wrap or place it in a storage container, then thaw overnight in the fridge before enjoying.
Recipe FAQs
For the best flavor and moisture, use very ripe bananas—think brown, spotty, or even black. Yellow bananas won’t provide the same flavor or texture. If using yellow bananas, you may need to add some sugar to make up for the lack of natural sweetness.
Absolutely! This bread keeps well and can be baked in advance. Simply follow the 'storing' instructions above, and make it a great grab-and-go snack throughout the week.
It’s best to avoid liquid sweeteners like honey or maple syrup. They can alter the texture and may prevent the banana bread recipe with coconut flour from baking properly. Stick to mashed bananas for natural sweetness instead.
More Healthy Bread Recipes
If you tried this Coconut Flour Banana Bread recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Coconut Flour Banana Bread
Ingredients
- 1 ¼ cup Bananas very ripe, mashed, about 3 bananas
- ¼ cup Almond Butter creamy
- 2 Eggs large
- 1 teaspoon Vanilla Extract Almond extract would be delicious as a replacement!
- ½ cup Coconut Flour
- ½ teaspoon Cinnamon
- ¾ teaspoon Baking Soda
- ¼ teaspoon Salt
- ⅓ cup Mini Chocolate Chips
Instructions
- Preheat the oven to 350 F. Line a 9-inch by 5-inch baking pan with parchment paper.
- Using a food processor or electric blender in a large mixing bowl, blend together the bananas, almond butter and vanilla extract until creamy.
- Add the eggs and blend with the mixture.
- Fold in by hand the cinnamon, baking soda, salt into the batter. Last, fold in the coconut flour and chocolate chips. Be cautious to over mix as coconut flour is very absorbent.
- Pour the batter into the prepared pan and smooth into an even layer. Bake in the oven 30-35 minutes or until a toothpick can be removed from the center clean.
- Remove from the oven and place the bread on a wire baking rack to cool at least for 30 minutes. I recommend cooling the bread fully before removing from the pan and slicing. When ready, remove the bread from the pan carefully and slice into 12 slices.
Notes
- Refrigerator: I recommend keeping this coconut banana bread in the refrigerator in an airtight container up to 7 days. While you can keep it at room temperature in a container, it will lose its freshness after 2-3 days.
- Freezer: You can freeze banana bread but no longer than 60 days in the freezer. When you're ready to enjoy your banana bread, remove it from the freezer to thaw the night before in the refrigerator.
- Don't Over Mix the Batter: Gently fold the ingredients until just combined. Over mixing can cause the bread to become dense instead of light and fluffy.
- Line with Parchment Paper: Always use parchment paper to line your baking pan. Coconut flour can cause the bread to stick, and this ensures it comes out easily after baking.
- Let it Cool: Cool the bread completely before removing it from the pan. This ensures cleaner and more even slices, especially with coconut flour.
Nutrition
Maybe I just missed something... it looks like a healthier banana bread but how can you say no sugar added if you are adding chocolate chips that contain cane sugar? I mean technically you aren't adding sugar, but your adding a product that contains added sugar right? Maybe use unsweetened cocoa to make a dairy free sugar free chocolate chip. I don't know cuz I have never looked for it but surely there is a unsweetened chocolate chip. I did this without the chips and used 1/4 cup stevia. All in all pretty good