This gluten free, dairy free, coconut flour banana bread is an easy breakfast, snack, or dessert for banana lovers. It turned out sweet, moist and cakey with a slightly dense texture that is perfectly satisfying when you’re craving a treat. This paleo banana bread is also refined sugar free and grain free.
Main Ingredients In Coconut Flour Banana Bread
Coconut flour is my go-to grain free flour for baking lately. It’s a wonderful paleo alternative to conventional flours. When compared with wheat flour, coconut flour is lower in carbohydrates and higher in fibre. It also happens to be quite nutrient dense.
Coconut flour gives this refined sugar free treat a slightly coconutty taste, but the main flavour that shines through is definitely the banana.
I used extra virgin olive oil as the fat in this recipe, but you can substitute melted coconut oil or any other oil relatively neutral oil of your choosing.
I opted to sweeten this banana bread with raw honey, but maple syrup works equally well. Date paste is another refined sugar free alternative sweetener which you could use instead of honey in this recipe.
How To Make This Paleo Banana Bread
This paleo banana bread is so easy to prepare. Start by mashing up a few ripe bananas (the riper the banana, the sweeter the end result will be) in a large mixing bowl. You can use a potato masher to mash the bananas (or alternatively a fork works too). Mash the bananas until they get a bit liquidy and are relatively smooth.
Next you’ll add the rest of the wet ingredients to the mixing bowl, as well as the spices. Give it a good whisking at this point before adding the dry ingredients and whisking once more.
If you want to take this banana bread to the next level you could add 1/2 cup each of chopped walnuts and/or paleo dark chocolate chips. This time I just kept it simple and skipped those optional additions.
The last step is to pour the batter into a parchment paper lined loaf pan before baking it. Be sure to let the banana bread cool a bit before digging in to this coconut flour banana bread.
I like to slice this coconut flour banana bread into portions, freeze, and defrost a slice as needed for a quick and nutritious breakfast, snack, or dessert.
This paleo banana bread works well in muffin form too. If you prefer to make muffins as opposed to a loaf, simply use a muffin tray and divide the batter evenly into 12 muffin cups with paper liners. You’ll need to reduce the baking time to 35 minutes if you go the muffin route instead.
More Coconut Flour Recipes
For some more delicious coconut flour recipes, try these chocolate paleo muffins. They’re intensely chocolaty and perfect when you’re craving a nutritious treat.
Or try these tasty paleo banana pancakes. They’re easy to make and ideal for lazy weekend breakfasts or brunches.
Coconut Flour Banana Bread (Paleo)
- 3 ripe bananas
- 1/3 cup extra virgin olive oil
- 6 eggs
- 1 teaspoon vanilla extract
- 1/4 cup raw honey (or substitute maple syrup)
- 1 1/2 teaspoons cinnamon
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar (or substitute lemon juice)
- Pinch of salt
- Pinch of nutmeg (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
- Add the olive oil, eggs, honey, vanilla extract, apple cider vinegar, salt, nutmeg, and cinnamon and whisk well.
- Add the coconut flour and baking soda and whisk again, making sure to incorporate any lumps from the coconut flour.
- Pour the batter into a parchment lined medium sized 9.25 x 5.25 x 2.75 inch loaf pan and bake at 350 degrees Fahrenheit for 50 minutes.
- Let cool before serving.
- Makes 10 slices of coconut flour banana bread.
- Store in an airtight container for up to a week or freeze for up to six months.
- Optional additions: 1/2 cup each of chopped walnuts and/or paleo dark chocolate chips.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.