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Coconut Flour Banana Bread Recipe

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This coconut flour banana bread makes a fantastic tasty snack or breakfast!  Filled with chocolate chips, spices, and nuts, this bread is ready in no time and can be made ahead and frozen for a quick breakfast on the go.

This banana bread with coconut flour is the perfect way to use up your over-ripe bananas!  It’s a fantastic pantry staple recipe that is perfect to make with the family or enjoy on a rainy day.

gluten free banana bread with coconut flour bread with ripe bananas and flax for a vegan and gluten free banana bread that is easy to make healthy recipes with bananas healthy baking ideas

We always seem to have tons of super ripe bananas around the house – one minute they are green and the next they have gone way past yellow. And there is nothing better than a fresh loaf of banana bread hot out of the oven.

My mom loves making banana bread, I remember having it a lot as a kid and getting super excited waiting for it in the oven.  She always added walnuts and chocolate chips, so to me no banana bread is complete without them!  This recipe is made from coconut flour for a more fiber rich recipe.

This Coconut Flour Banana Bread Recipe Is:

  • Soft
  • Sweet
  • Spiced
  • Flavorful
  • Loaded with Chocolate Chips
  • Gluten Free
  • Simple to Make!
  • Can easily be vegan with a few swaps

 

coconut flour banana bread recipe with walnuts chocolate chips butter coconut oil and cinnamon and eggs can be vegan with flaxseeds

What’s In This Coconut Banana Bread Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Ripe Bananas
  • Coconut Flour: I really like coconut flour which has a nice consistency and texture. A little goes a long way with coconut flour, and I find that this bag lasts a while in my pantry (a great value!)
  • Eggs – for a vegetarian version I used eggs. For a vegan version, I’d recommend a baking egg replacer. A few of you commented that flax eggs and chia eggs leave the bread runny in the middle, so avoid using flax or chia.
  • Brown Sugar: I  like to use a dark brown sugar for baking because I find it has a really nice flavor.
  • Cinnamon: which gives this dish a subtle spice-y flavor!  I love to add in a pinch for extra warmth and depth of flavor.
  • Baking Soda
  • Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor.
  • Walnuts: for crunch!

A No Waste Banana Bread Recipe

I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This coconut flour banana bread is the perfect recipe to use over ripe bananas you may be tempted to throw out. Instead of tossing the bananas in the compost or garbage, you can repurpose them into a delicious and flavorful bread.  I’m all about saving anything I can from my kitchen, and this treat is a great way to avoid letting leftovers go to waste!

banana bread coconut flour recipe healthy vegan bread with coconut flour and ripe bananas make bread or muffins

How Do I Make Banana Bread with Coconut Flour?

  • Preheat the oven to 350 degrees Fahrenheit, and line a bread loaf pan with parchment paper.
  • In a large bowl, mash together bananas until they become smooth, and add the rest of the ingredients (including the chocolate chips and walnuts if you are using) and mix well to combine. 
  • Pour the batter into the loaf pan (top with extra chocolate chips, if desired) and bake in the oven for 50-60 minutes until the middle begins to firm.  
  • Test middle to ensure it is cooked through before removing from oven.  Cool completely before eating.

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banana bread coconut flour recipe healthy vegan bread with coconut flour and ripe bananas make bread or muffins

Coconut Flour Banana Bread (with Vegan Option)

This coconut flour banana bread makes a super tasty and filling breakfast!  Filled with chocolate chips, spices, and nuts, this bread is ready in no time and can be made ahead and frozen for a quick breakfast on the go.
5 from 8 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Baked Goods, Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 177 kcal

Ingredients
  

  • 5 ripe bananas about 2 cups mashed
  • 1 cup coconut flour
  • 5 eggs for vegan version, see Notes below
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon baking soda
  • Pinch Sea Salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips   semi-sweet (optional)
  • 1/4 cup crushed walnuts optional

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit, and line a bread loaf pan with parchment paper.
  • In a large bowl, mash together bananas until they become smooth, and add the rest of the ingredients (including the chocolate chips and walnuts if you are using) and mix well to combine.
  • Pour the batter into the loaf pan (top with extra chocolate chips, if desired) and bake in the oven for 50-60 minutes until the middle begins to firm.  Test middle to ensure it is cooked through before removing from oven.  Cool completely before eating.

Notes

Vegan Egg Replacers

  • Eggs – for a vegetarian version I used eggs. For a vegan version, I’d recommend a baking egg replacer. A few of you commented that flax eggs and chia eggs leave the bread runny in the middle, so avoid using flax or chia.

Nutrition

Calories: 177kcalCarbohydrates: 27gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 70mgSodium: 142mgPotassium: 222mgFiber: 5gSugar: 16gVitamin A: 131IUVitamin C: 4mgCalcium: 22mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 8 votes (6 ratings without comment)

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