This coconut flour banana bread makes a super healthy 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.
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.
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.
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.
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Does This Coconut Flour Banana Bread Freeze Well?
Yes, this recipe freezes very well - I sliced it into individual pieces and froze them until I wanted to eat them- just take them out of the freezer and place in the fridge the night before, and they will be defrosted in the morning