Coconut Flour Banana Bread
There’s something comforting about a warm slice of banana bread — especially when it’s homemade and filled with wholesome ingredients. This coconut flour banana bread is everything you love about the classic, but with a healthier twist. It’s naturally gluten-free, lower in carbs, and rich in fiber thanks to the coconut flour. Plus, it’s moist, lightly sweet, and perfect for breakfast, snacks, or a guilt-free dessert.
Whether you’re following a grain-free diet, trying to cut back on processed sugar, or just looking for a new way to use up ripe bananas, this recipe hits the spot.
🥥 Why Use Coconut Flour?
Coconut flour is a grain-free, gluten-free flour made from dried coconut meat. It’s high in fiber, naturally low in carbs, and adds a subtle sweetness and light texture to baked goods. Because it absorbs more liquid than regular flour, a little goes a long way — which means you’ll only need about ½ cup for an entire loaf.
It also pairs beautifully with bananas, creating a moist and tender crumb without the need for a ton of oil or sugar.
Coconut Flour Banana Bread
Ingredients
- 3 bananas
- 4 eggs
- ¼ cup honey
- ⅓ cup coconut oil, melted
- ⅓ cup coconut flour
- 3 T arrowroot starch
- 1 T cinnamon
- ½ t baking soda
- ¼ t salt
Instructions
- preheat oven to 350ºF.
- Grease a 7½ x 3½-inch loaf pan with a bit of coconut oil.
- In a large mixing bowl, mash the bananas and mix in the eggs, honey, and coconut oil.
- Add the coconut flour, arrowroot, cinnamon, baking soda, and salt. Mix well.
- Transfer to prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
- Let cool a bit, then remove from pan.
- Serve warm, at room temperature, or chilled,
Tips for Perfect Banana Bread
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Use very ripe bananas: Spotty, overripe bananas make the bread naturally sweet and flavorful.
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Don’t overmix: Stir until the batter just comes together to keep the bread light and fluffy.
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Check early: Coconut flour bakes quickly. Start checking for doneness around 45 minutes.
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Add texture: Stir in shredded coconut or chopped nuts for added crunch.
How to Store
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Room temperature: Store in an airtight container for up to 3 days.
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Refrigerate: Keeps well in the fridge for up to a week.
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Freeze: Slice and freeze for up to 3 months. Reheat in the toaster or microwave when ready to enjoy.
Serving Ideas
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Spread with almond butter or grass-fed butter for a satisfying breakfast.
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Add a drizzle of honey and a sprinkle of cinnamon for dessert.
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Pair with coffee or tea for a cozy afternoon snack.This coconut flour banana bread proves you don’t need refined flour or sugar to make something delicious. It’s soft, flavorful, and deeply satisfying — all with a fraction of the carbs and plenty of nourishing fiber. Once you try it, you might never go back to the classic version again.
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