Fluffy Coconut Flour Banana Bread Recipe: Sweet Morning Magic

Creamy bananas dance beautifully with coconut flour in this irresistible bread that breaks traditional baking boundaries.

Sweet aromas will drift through your kitchen while mixing these ingredients.

Tropical notes blend seamlessly with classic comfort food expectations.

Moist and tender, this recipe offers a healthier alternative to standard quick breads.

Gluten-free baking enthusiasts will appreciate the simple yet ingenious approach to creating a delectable treat.

Nutritious ingredients combine to make something genuinely spectacular.

You can’t wait to slice into this delightful creation and savor every incredible bite.

How to Make Coconut Flour Banana Bread

Step 1: Fire Up the Oven

Crank the oven to 350F (175C). Grab a 9×5-inch loaf pan and line it with parchment paper, letting the edges hang over for super easy bread removal.

Step 2: Smash and Mix Wet Ingredients

• Eggs
• Peanut butter
• Vanilla extract

Whisk everything together until it looks perfectly blended.

Step 3: Sprinkle Dry Magic

• Baking powder
• Baking soda
• Cinnamon
• Salt

Stir until everything looks evenly distributed.

Step 4: Coconut Flour Power

Slowly introduce coconut flour to the batter. Mix thoroughly- the batter will get seriously thick because coconut flour loves to soak up moisture.

Step 5: Pan Preparation

Pour the batter into the waiting loaf pan. Use a spatula to smooth out the top like you’re creating a perfect banana bread landscape.

Step 6: Baking Brilliance

Slide the pan into the hot oven. Bake for 50 minutes. Check doneness by poking a toothpick into the center- it should come out clean.

Step 7: Cooling Countdown

Pull the bread from the oven. Let it hang out in the pan for 15 minutes. Then use the parchment paper handles to lift it onto a wire rack. Wait until completely cool before slicing into this delicious creation.

Baking Tips for Coconut Flour Banana Bread

• Master Flour Absorption: Coconut flour is highly absorbent, so mix gradually and expect a thicker batter consistency compared to traditional wheat flour recipes.
• Check Banana Ripeness: Use very ripe, almost black bananas for maximum natural sweetness and moisture in your banana bread.
• Prevent Dry Texture: Don't overbake the bread; remove from oven when a toothpick comes out with just a few moist crumbs to maintain a soft, tender interior.
• Enhance Flavor Balance: Add optional mix-ins like chopped nuts, dark chocolate chips, or a sprinkle of sea salt to complement the coconut flour's subtle nuttiness.
• Store Smartly: Wrap the cooled banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days, or refrigerate for extended freshness.

How to Keep Coconut Flour Banana Bread Fresh

• Store cooled banana bread in an airtight container in the refrigerator for up to 5 days, keeping it fresh and moist.
• Wrap individual slices or the entire loaf tightly in plastic wrap, then place in a freezer bag to preserve for 2-3 months.
• Remove from freezer and let sit at room temperature for 1-2 hours or overnight in the refrigerator before enjoying.
• Warm individual slices in the microwave for 10-15 seconds or toast in a toaster oven at 350F for a crispy exterior.

What Goes Well with Coconut Flour Banana Bread

• Complement the banana bread's sweet and nutty profile with a bold, dark espresso that cuts through the richness and enhances the bread's complex flavors.
• Create a luxurious topping by whipping softened butter with raw honey, adding a silky, sweet layer that amplifies the banana bread's natural sweetness.
• Choose a chilled, unsweetened almond milk to provide a smooth, nutty counterpoint that balances the bread's dense texture and highlights its subtle peanut butter undertones.
• Elevate the banana bread by drizzling warm, homemade caramel sauce over each slice, introducing a decadent layer of deep, golden sweetness that intensifies the bread's natural caramelized notes.

Fun Variations of Coconut Flour Banana Bread

Gluten-Free Classic: Swap coconut flour with an equal amount of almond flour for a traditional gluten-free banana bread version that maintains similar texture and moisture.

Low-Sugar Option: Replace peanut butter with mashed avocado and use monk sweetener instead of traditional sweeteners to create a lower-carbohydrate banana bread perfect for diabetic-friendly diets.

Protein-Packed Alternative: Add a scoop of vanilla protein powder and reduce coconut flour by 2 tablespoons to transform this recipe into a high-protein breakfast or post-workout snack bread.

Vegan Modification: Substitute eggs with mashed chia seeds (3 tablespoons mixed with 9 tablespoons water) and use cashew butter instead of peanut butter to create a completely plant-based banana bread that remains moist and flavorful.

FAQs About Coconut Flour Banana Bread

• Is coconut flour different from regular flour?

Coconut flour is made from dried, ground coconut meat. It’s gluten-free, higher in fiber, and much more absorbent than traditional wheat flour, which means you’ll need less of it and must adjust liquid ratios in recipes.

• Can I substitute the peanut butter with another ingredient?

Yes, you can use almond butter, sunflower seed butter, or mashed avocado as alternative binding and moisture agents. Each will slightly change the bread’s flavor profile but maintain similar texture.

• How ripe should my bananas be for this recipe?

Choose bananas that are very ripe with dark brown or black spots. These bananas are sweeter, softer, and will provide more natural sweetness and moisture to the banana bread.

• Why is my coconut flour banana bread dense?

Coconut flour is highly absorbent and requires more eggs and liquid than traditional flour. Always follow the recipe precisely and mix ingredients thoroughly to prevent dense texture.

Why Coconut Flour Banana Bread Stands Out

• Discover the Joy of Coconut Flour Banana Bread
• Whip up this delightful banana bread in under an hour with minimal kitchen skills, making it perfect for busy home bakers of all experience levels.
• Coconut flour adds robust nutritional benefits, providing extra protein, fiber, and a lower-carb alternative to traditional wheat flour breads.
• Enjoy a delicious, gluten-free treat that doesn't compromise on taste or texture, ideal for those with dietary restrictions or seeking healthier baking options.
• Enjoy as a breakfast companion, afternoon pick-me-up, or guilt-free dessert that satisfies sweet cravings while offering nutritional value.

Ingredients List for Coconut Flour Banana Bread

• Ripe Bananas: Sweet and soft base for banana bread, providing natural moisture and flavor.
• Eggs: Bind ingredients together and add structure to the bread.
• Peanut Butter: Adds richness, protein, and nutty depth to the recipe.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.

• Coconut Flour: Gluten-free flour with high absorption, creates a dense and moist texture.
• Baking Powder, Baking Soda: Essential leavening agents for bread rise and texture.
• Cinnamon, Salt: Complementary spice and flavor enhancer that balances sweetness.

• Parchment Paper: Prevents sticking and helps easy removal of bread from pan.

Coconut Flour Banana Bread Recipe

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• Total Time: 1 hour
• Yield: 12 1x

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Description

Moist and wholesome coconut flour banana bread brings rustic comfort to breakfast tables with its rich, nutty flavor. Gluten-free bakers will delight in this simple, nutrient-packed loaf you can enjoy warm with a dollop of honey or butter.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 medium very ripe bananas, mashed
• 2 large eggs
• ½ cup (120 ml) creamy peanut butter (or any nut/seed butter)
• ½ cup (60 g) coconut flour

Binding and Flavor Enhancers:

• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon

Leavening and Seasoning:

• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt

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Instructions

1. Prepare your kitchen workspace by positioning the oven rack in the middle position and setting the temperature to 350F (175C). Carefully line a standard loaf pan with parchment paper, ensuring the paper extends slightly over the edges for effortless bread removal.
2. Transform ripe bananas into a silky smooth puree using a fork or potato masher. Incorporate eggs, creamy peanut butter, and aromatic vanilla extract, whisking the mixture until thoroughly integrated and displaying a uniform consistency.
3. Enhance the banana mixture with a blend of leavening agents and spices, sprinkling baking powder, baking soda, fragrant ground cinnamon, and a pinch of salt. Stir gently to distribute these dry ingredients evenly throughout the wet components.
4. Introduce coconut flour gradually, stirring methodically to prevent lumps. Expect the batter to thicken substantially due to coconut flour’s exceptional moisture-absorbing properties. Continue mixing until a uniform, dense batter forms.
5. Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and create a smooth, level surface. Ensure the mixture reaches all corners of the pan for consistent baking.
6. Slide the pan into the preheated oven and bake for approximately 50-55 minutes. Verify doneness by inserting a toothpick into the center of the bread – it should emerge clean and dry, indicating complete baking.
7. Once baked, remove the pan from the oven and allow the bread to rest within the pan for 15 minutes. This resting period helps the bread structure stabilize. Afterward, use the parchment paper handles to lift the bread onto a wire cooling rack, permitting complete cooling before slicing.

Notes

• Experiment with ripeness by using very dark, spotty bananas for maximum natural sweetness and deeper banana flavor.
• Prevent dry texture by measuring coconut flour precisely, as it absorbs significantly more liquid than traditional flours.
• Modify for dietary needs by substituting peanut butter with almond or sunflower seed butter for nut-free version.
• Enhance moisture by adding 2-3 tablespoons of Greek yogurt or applesauce to the wet ingredients for a softer crumb.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 4 g
• Sodium: 90 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 50 mg