Looking for a healthy reset that actually tastes like a treat? Those spotted bananas on your counter are about to become something amazing. This Coconut Flour Banana Bread delivers a warm, moist slice that feels like a hug.
You won’t believe it is completely grain-free and dairy-free. It is the perfect way to nourish your family this week. Let’s get baking and fill your kitchen with sweetness.
Why This Recipe Is a Winner
This recipe is a healthy reset favorite for my busy family. It uses simple pantry staples you likely already have. The texture is incredibly tender and satisfyingly dense. You get all the comfort of traditional bread without the grains.
It is a kid-approved snack that keeps everyone full longer. My little ones love finding a slice in their lunchboxes. You will love how easy it is to whip up. It truly is a win-win for everyone at the table.
Simple Method
Making this bread is as easy as mashing and stirring. You do not need a fancy stand mixer for this. Just two bowls and a whisk will do the trick. The secret is letting the batter rest for five minutes. This allows the coconut flour to hydrate perfectly. Even beginners can master this golden loaf on the first try.
Ingredients You’ll Need
This recipe relies on the unique properties of coconut flour and fresh fruit.
- 1/2 cup coconut flour, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 3 large overripe bananas, mashed (approx. 1.5 cups)
- 4 large eggs, room temperature
- 1/4 cup coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
Step-by-Step
- Preheat the oven to 350°F (175°C) and grease an 8.5 x 4.5-inch loaf pan.
- In a medium bowl, whisk together the coconut flour, baking soda, salt, and cinnamon.
- In a separate large bowl, combine mashed bananas, eggs, oil, and vanilla extract.
- Fold the dry ingredients into the wet ingredients and stir until uniform.
- Let the batter rest for 5 minutes to allow the flour to hydrate.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes until the center is firm.
- Cool in the pan for 20 minutes before moving to a wire rack.
Best Ways to Enjoy It
Serve a warm slice with a smear of almond butter. It is wonderful for a leisurely weekend breakfast. You can also pack it for a quick afternoon pick-me-up. My kids love it with a small drizzle of honey. Pair it with a hot cup of tea for a cozy night in.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. It stays moist for up to five days. This bread also freezes beautifully for future snacks. Wrap individual slices in parchment paper before freezing. Just thaw a slice overnight for an easy meal prep win. Reheat it in the toaster oven for a crispy edge.
Tips for Best Results
- Do not skip sifting the coconut flour to avoid lumps.
- Use the brownest bananas you can find for maximum sweetness.
- Make sure your eggs are at room temperature for a smooth batter.
- Let the bread cool completely before slicing to prevent crumbling.
- For a holiday twist, add a pinch of nutmeg.
- Grease your pan well or use parchment paper for easy removal.
- Don’t overbake, as coconut flour can dry out quickly.
Ways to Switch It Up
- Fold in a handful of dark chocolate chips for a treat.
- Add half a cup of chopped walnuts for extra crunch.
- Use pumpkin pie spice instead of cinnamon for a fall vibe.
- Swap coconut oil for melted butter for a richer taste.
Common Questions
Can I use almond flour instead?
No, coconut flour and almond flour are very different. Coconut flour absorbs much more liquid than almond flour does. Stick to the recipe for the best results.
Is it supposed to be dense?
Yes, this bread has a moist and dense crumb. It is much more filling than traditional wheat bread. You will love how satisfying one slice feels.
Will my kids eat this?
Absolutely, it is very kid-approved and sweet. The banana flavor shines through and masks the coconut flour. It is a great way to sneak in nutrients.
I hope this cozy recipe brightens your home this week. It is such a rewarding way to nourish your family. Give it a try and enjoy every bite!
— Lidia
Ingredients
- 1/2 cup coconut flour, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 3 large overripe bananas, mashed (approx. 1.5 cups)
- 4 large eggs , room temperature
- 1/4 cup coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8.5 x 4.5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the coconut flour, baking soda, sea salt, and cinnamon to remove any lumps.
- In a separate large bowl, combine the mashed bananas, eggs, melted coconut oil, and vanilla extract, whisking until the mixture is well-emulsified.
- Fold the dry ingredients into the wet ingredients and stir until a thick, uniform batter forms.
- Let the batter rest for 5 minutes to allow the coconut flour to fully hydrate and expand.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 to 55 minutes, or until the center is firm to the touch and a toothpick comes out clean.
- Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to finish cooling completely.
