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Jump to Recipe PrintThis 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.
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
One of the BEST Pantry Staple Dessert Recipes
This coconut flour banana bread recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Coconut Banana Bread Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Ripe Bananas
- Coconut Flour: I really like this 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: I love keep baking soda in the pantry for baking, and also for cleaning. This baking soda works great for both.
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give this recipe an #extra boost.
- 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!
How Do I Make Banana Bread with Coconut Flour?
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Preheat the oven to 350 degrees Fahrenheit, and line a bread loaf pan with parchment paper.
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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.
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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.
Share this Coconut Flour Banana Bread Recipe
As always, if you make this vegetarian and gluten free banana coconut bread recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Coconut Flour Banana Bread (with Vegan Option)
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
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Great flavor
Have made this again and again
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