Amazing Coconut Flour Banana Bread (Paleo)!
Coconut flour banana bread with the perfect texture that is also grain, gluten, and dairy-free (Paleo)! This nut-free version of a favorite classic will become your go-to! Warning: make this and as the aroma fills your house, they'll come running, so make sure you get a slice for yourself. Freezes beautifully, and such a wonderful treat for those looking for nut-free banana bread that is refined sugar-free!
Ingredients
- 1 cup mashed bananas (about two bananas)
- 1/2 cup coconut flour
- 1/3 cup tapioca starch/flour
- 1 1/2 teaspoons baking powder (make sure gluten-free)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 large eggs
- 1/4 teaspoon fine sea salt
- 3 tablespoons organic coconut sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon lemon juice
- 1 teaspoon coconut oil
Instructions
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Preheat oven to 350 degrees F. Line a loaf pan with coconut oil and parchment paper or fully in parchment paper. Size parchment I cut: 7 x 14 top, and 3.5 x 14 bottom.
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Add coconut flour, tapioca starch, ground cinnamon, baking powder, sea salt to a small mixing bowl and whisk to combine until smooth and no lumps.
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In an electric mixer, add the eggs, vanilla, maple syrup, coconut sugar, coconut oil and beat for about a minute.
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Add the coconut flour mixture to the mixer and beat for another minute until combined.
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Add the banana mash and mix for about 30 seconds until just combined.
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Set the batter aside for 5 minutes.
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Pour the batter into the loaf pan and bake for 40-45 minutes until a toothpick comes out clean. Loaf pan I use: 4.5 x 8.5 x 2.75 (or 11.4 x 21.5 x 6.9 cm)
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Let banana bread cool on cooling rack and slice when completely cool. Store for a few days in the refrigerator.
Recipe Notes
Baker's Tips:
- Use ripe bananas (maybe a few black spots) with no green if possible. Your bread will be sweeter.
- Let cool for 10+ minutes before slicing.
- Only uses a teaspoon of coconut oil, but could probably omit if looking for oil-free.
- Toss in a few tablespoons of dairy-free mini chocolate chips for an extra treat.
- The eggs are necessary because coconut flour needs moisture and do not believe flax or chia eggs would work in this recipe.
- Do not substitute the coconut flour for another gluten-free flour (like almond).
- For gluten-free baking powder, try this recipe.
FAQ's
- Does the coconut flour banana bread taste eggy? No, since I used only 4 eggs, this bread does not have a pronounced egg flavor.
- Is this bread freezer friendly? Yes!
- Can I omit the eggs? I have not tried this and do not believe it would work due to the properties of coconut flour.
- How do I store this banana bread? Store in an airtight container, or plastic wrap.
- How long does this banana bread last? It's best consumed the day you make it, however, store in the refrigerator for a day or two.