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Coconut Flour Banana Bread (Paleo)

Coconut flour banana bread made grain-free, naturally sweetened, dairy-free, and paleo-friendly. But it won’t do your taxes for you, I’ve already asked.

 

Ready for another bangarang loaf in my series, Moist Breads? Of course you are. Fridays are for moist bread-ing, let’s get this loaf in your face!

 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | theroastedroot.net #glutenfree @roastedroot

Anyone else ever feel the urge to shove a hot buttered loaf of bread in their mouth?

Glad to hear I’m in good company.

Banana bread. the bread that heals, the bread that soothes, the bread that everyone loves. Banana bread comforts a troubled heart, rainy day, or wicked red wine hangover. It’s what you bake with your momma, because mommas know: banana bread rules. It’s just the all around good guy loaf, the loaf that shall do no harm, the…I think you get my point.

#MeltedButterShot:

 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | theroastedroot.net #glutenfree @roastedroot

After posting my Paleo Banana Bread recipe a while back, several people asked me if they could replace the almond flour in the recipe with coconut flour. I didn’t realize coconut flour banana bread was in such high demand; however, it makes sense, as I know plenty of gluten-free eaters who are also allergic to almonds.  I figured I’d shine a light on the topic, because I’ll take any excuse I can get to bake a naner loaf.

The answer to the substitution question is yes…but no. But yes.  One can absolutely bake banana bread using coconut flour, but because coconut flour absorbs like a million times its volume in liquid, it it cannot be used as a 1:1 replacement for other gluten-free flours. You’ll notice there’s only ½ cup of coconut flour in this whole recipe, but lots of eggs and bananas. In essence, a coconut flour banana bread is a completely different recipe from an almond flour one. Which is why we’re here!

That, and the bananas.

There are a screaming FOUR ripe bananas in this loaf. The only thing better than 4-banana banana bread is 6-banana banana bread, and the day that comes to fruition will be guh-lorious!

Just look at all that banana!:

 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | theroastedroot.net #glutenfree @roastedroot

Not to get all Keeping Up With the Loaveses on you, BUT should I have put chocolate chips in this loaf? What are your favorite banana bread add-ins? Is my loaf inferior to the other fully-loaded, boozed-up, tricked-out, someone-call-for-reinforcements loaves?

Is it begging to be bedazzled with blueberries, dark chocolate chunks, peanut butter, and/or all the nuts, seeds? Should I have pimped this ride with toasted coconut, browned butter, salted caramel, streusel topping, and/or fruity pebbles?  Or will Plain Jane Coconut Flour Loaf pass the rad detector test?

My loaf needs words of affirmation.

 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | theroastedroot.net #glutenfree @roastedroot

This particular banana bread varietal is ever-so-healthy for you. With zero refined sugar and all the fiber, you’re looking at a bloat-free loaf that sits pretty in your system without shooting your blood sugar through the roof. Just so’s you know, this bread does not come out super sweet (per usual with my bake-ables), so I’d recommend adding some coconut sugar (or crystallized natural sugar of choice) if you want to boost the sweetness. The texture is moist and spongy. Best served with a slab of butter and a drizzle of honey, because duh.

I have made this banana bread both using a blender and using a mixing bowl – either version works famously, so it’s up to you how you like to prepare your banana bread batter!

Recipe Adaptations:

  • Add 1 cup of chocolate chips and/or 1 cup chopped walnuts or pecans
  • For a sweeter banana bread, add 2 to 4 additional tablespoons of coconut sugar
  • Use arrowroot flour in place of tapioca flour

More Quick Bread Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

If you make this Coconut Flour Banana Bread, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | theroastedroot.net #glutenfree @roastedroot

Coconut Flour Banana Bread (Paleo)

Yield: 10 slices
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Moist, fluffy paleo-friendly banana bread made with coconut flour and sweetened with a touch of pure maple syrup makes for an amazing breakfast!

Instructions

  1. Preheat the oven to 375 degrees F. Lightly oil an 9” x 5” loaf pan and line with parchment paper. 
  2. Add all ingredients to a blender and blend until smooth (note: you can use a mixing bowl and hand held mixer to prepare the recipe if you don't own a blender). Transfer batter to the prepared loaf pan and smooth into an even layer.
  3. Bake on the center rack of the preheated oven 45 to 55 minutes, or until bread is golden brown and feels firm when poked in the center. Turn off the oven and allow bread to sit in the still-hot oven 5 to 10 minutes longer.
  4. Remove bread from oven and allow it to cool at least 30 minutes before turning it out onto a cutting board and cutting into slices. Serve with grass-fed butter and a drizzle of honey or pure maple syrup.
Nutrition Information
Yield 10 Serving Size 1 of 10
Amount Per Serving Calories 109Total Fat 3gUnsaturated Fat 0gCarbohydrates 18gFiber 3gSugar 10gProtein 4g

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Joy

Friday 6th of November 2020

I finally got around to trying it using pumpkin instead of bananas. Turns out the package I had was pumpkin pie mix, so I didn't add any sweetener or spices. It still could have used more cinnamon. It turned out a little wet. I didn't see your suggestion to add a little extra coconut flour until just now. I added some chopped pecans. It could have benefited from some chocolate chips, but the pie mix was so sweet I didn't want to add anything else that was sweet. It's delicious and I'd already eaten 1/2 of the loaf in less than 12 hours, by myself.

I hadn't been to your website since early this year and almost couldn't find this recipe because there are so many new banana bread recipes. They look good, but the ones I looked at use almond flour. I like using coconut flour b/c it's less expensive and high in fiber and protein.

Thank you for this and other recipes.

Julia

Wednesday 11th of November 2020

Thanks so much for swinging back to let me know, Joy! I do have so, so many banana bread recipes, LOL...my apologies it was difficult to find! Appreciate the feedback! xoxoxo

Taylor

Friday 24th of July 2020

This is my go to recipe for gluten and non-gluten free friends/family alike. No one even suspects that it is gluten free without the telltale signs of dry or crumbly bread. I love that it just uses coconut flour as almond flour is so expensive! Thank you so much!

Julia

Saturday 25th of July 2020

I'm so happy you like it, Taylor! Thanks so much for the feedback! xoxo

Carla

Monday 23rd of March 2020

This banana bread recipe turned fabulously. I added zest from 2 lemons but should have added more, it’s hard to detect the lemon flavor. Also I did not have tapioca flour so I added 3 tablespoons of all-purpose. Everything else I did exactly as stated in the recipe.

Julia

Monday 23rd of March 2020

I'm so thrilled you enjoyed the banana bread, Carla! I love the idea of adding lemon zest and smart thinking with the AP flour substitution! xoxo

joy

Friday 17th of January 2020

Hi. I love this banana bread and have made it more than a few times, as someone who is not really a baker. I used to use this recipe for ingredients, but the old one for procedure, since I don't have a blender handy. I don't remember if it says to add the wet to the dry or dry to the wet. If it matters, could you please tell which is the proper procedure. Also, I recall that it said to let sit for a few minutes before baking. Does that still matter.

I've been intending to try using this recipe with pumpkin pulp instead of bananas and adding some "pumpkin pie" spices. I was intending to use the same amount, two cups pumpkin as banana. Does that sound right to you? I have some packaged pumpkin that is not the pie mix, just pumpkin. It's inspired by a mix I had for pumpkin spice muffins/bread made with almond flour. It was delicious but expensive.

Thanks for the recipe! It's my "go-to" when I have bananas. But due to a fruit fly issue that persists from my last batch of bananas, I don't want to bring any more of them into the house for the time being.

Thanks.

Julia

Saturday 18th of January 2020

Hi Joy!

I'm so happy my recipe serves as inspiration! I don't notice a difference when I add wet-to-dry versus dry-to-wet...my default is adding wet to dry. I do allow the batter to sit for 10 minutes or so before baking, because I find it thickens up during the process. Your logic is accurate for subbing out the banana for pumpkin. The bread may turn out slightly wetter, so if the batter looks too runny to you, simply add 1 to 3 more tablespoons of coconut flour, until it looks thicker. Let me know if you try it!

Kat

Wednesday 20th of November 2019

Hi! I believe your original banana bread recipe at this URL was slightly different and used only coconut flour (no tapioca). Would it be possible to get that recipe from you? It was our household favorite!

Julia

Sunday 24th of November 2019

Hi Kat! The original recipe was the same, minus the tapioca flour :D There were no other changes. I added the tapioca flour to make it fluffier and bind together better. xo

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