If you haven’t made paleo banana bread with coconut flour yet, give this easy recipe a try. It turned out sweet and flavorful with a moist, satisfying, cake-like texture. Enjoy this gluten-free, dairy-free, oil-free banana bread for breakfast, as a snack, or for a nutritious dessert.
Main ingredients, tips, and substitutions
Coconut flour is a paleo diet friendly flour that works well in baked goods. When compared with wheat flour, coconut flour is lower in carbohydrates and higher in fiber and nutritious fats. Coconut flour is much more absorbent than most other flours, so substitutes won’t work well in this recipe.
This oil-free recipe calls for almond butter, but for a nut free version you can substitute pumpkin seed butter. Either way, be sure it doesn’t contain any added sugar or salt.
I sweetened this banana bread with maple syrup, but honey works equally well if you prefer.
Be sure to use ripe bananas in this recipe for best results. Pick bananas with plenty of brown spots to ensure the banana bread turns out sweet enough. Or if your bananas aren’t particularly ripe, you can increase the maple syrup to 1/2 cup to compensate.
How to make it
Start by mashing the bananas in a large mixing bowl. You can use a potato masher to mash the bananas (or a fork works too). Mash the bananas until they get a bit liquidy.
Next you’ll add the eggs, maple syrup, almond butter, vinegar or lemon juice, vanilla extract, salt, cinnamon, and nutmeg, then use a whisk to mix well.
Add the coconut flour and baking soda, then whisk well.
Transfer the batter to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper. Use a spatula or the back of a spoon to smooth the batter evenly in the pan.
Bake the banana bread for 50 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the middle of the loaf looks clean upon removal.
Let the banana bread cool to room temperature before removing from the pan and serving.
To add an extra layer of texture and flavor to this banana bread, stir 1/2 cup each of chopped walnuts, pecans, or dairy-free dark chocolate chips into the batter before transferring it to the loaf pan.
Storage and freezing
Store this paleo banana bread with coconut flour in an airtight container in the fridge for up to three days or freeze it for up to six months, then thaw at room temperature. I like to slice it up before freezing so I can easily defrost the exact amount I want.
More coconut flour recipes
- These coconut flour banana pancakes are easy to make and perfect for weekend breakfasts or brunches.
- These paleo crepes are delicious stuffed with either savory or sweet fillings.
- These grain-free cookies are an easy, gluten-free, paleo diet-friendly treat.
- This moist, delicious pumpkin bread with coconut flour is spiced just right.
Paleo Banana Bread with Coconut Flour
- Medium sized loaf pan
- Parchment paper
- 5 eggs
- 3 large ripe bananas
- 1 cup coconut flour
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon white vinegar, apple cider vinegar, or lemon juice
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- Pinch of nutmeg (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a mixing bowl and use a potato masher or fork to mash them.
- Add the eggs, maple syrup, almond butter, vanilla extract, vinegar or lemon juice, cinnamon, nutmeg, and salt, then use a whisk to mix well.
- Add the coconut flour and baking soda and whisk well.
- Transfer the batter to a parchment paper lined, medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches).
- Use a spatula or the back of the spoon to smooth the batter evenly in the pan.
- Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the center of the loaf looks clean upon removal.
- Let the banana bread cool to room temperature before removing from the pan and serving.
- Optional additions to the batter include 1/2 cup each of chopped walnuts, pecans, and/or dairy-free dark chocolate chips.
- Store this paleo banana bread with coconut flour in an airtight container in the fridge for up to three days or freeze it for up to six months.