Gluten-Free Coconut Flour Banana Bread
This Gluten-Free Coconut Flour Banana Bread is a nutritious, moist, and naturally sweetened treat that’s perfect for anyone following a gluten-free or paleo diet.Made with the goodness of coconut flour and ripe bananas, this bread is rich in fiber and healthy fats, making it a delicious option for breakfast or an afternoon snack. It’s easy to prepare and requires simple ingredients you likely already have on hand. Plus, it's completely customizable, so you can add your favorite mix-ins for extra flavor!
Equipment
- 9x5-inch loaf pan
- Mixing bowls (2)
- Fork or potato masher (for mashing bananas)
- Measuring Cups and Spoons
- Sifter (optional, for dry ingredients)
- Spatula
- Toothpick (for testing doneness)
Ingredients
- 3 large overripe bananas
- 1/2 cup coconut flour
- 4 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- Optional Add-ins:
- 1/4 cup chocolate chips optional
- 1/4 cup chopped nuts optional
- 1/2 teaspoon ground cinnamon optional
Instructions
Preheat the Oven and Prepare the Pan
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Mash the Bananas
- Peel and place the 3 overripe bananas into a large bowl. Use a fork or potato masher to mash them until smooth with a few small lumps.
Combine Wet Ingredients
- Add the 4 eggs, 1/4 cup honey or maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract to the mashed bananas. Stir to combine.
Mix the Dry Ingredients
- In a separate bowl, sift together 1/2 cup coconut flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Combine Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet mixture until fully incorporated. The batter will be thick, which is normal for coconut flour-based bread.
Pour the Batter into the Pan
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Optionally, sprinkle chocolate chips or chopped nuts on top.
Bake the Banana Bread
- Place the loaf pan in the oven and bake for 40-50 minutes. Start checking at the 40-minute mark by inserting a toothpick in the center. If it comes out clean, the bread is done.
Cool and Serve
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing.
Notes
- Consistency of Batter: If your batter is too thick, you can add a little more liquid (like water or almond milk) to help thin it out.
- Sweetener Options: You can adjust the sweetness by using more or less honey/maple syrup. If you're looking to reduce sugar, opt for a low-carb sweetener like stevia or monk fruit.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 1 week or freeze it for up to 3 months.