This coconut flour banana bread is moist, fluffy, and made in just one bowl! Naturally gluten free and lower in carbs, it's healthy, delicious, and so easy to make.
Preheat the oven to 160C/320F. Cover a loaf pan with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients, mix, and set aside. In a separate bowl, add your mashed bananas, maple syrup, and vanilla extract, and mix until combined.
In a third mixing bowl, add your softened coconut oil and eggs and beat until smooth and combined. Fold through your banana/syrup mixture until combined. Gently fold through your dry ingredients until just combined.
Transfer the banana bread batter into the lined pan. Bake for 50-55 minutes, or until a skewer comes out the center clean.
Remove from the oven and let cool in the pan completely.
Notes
TO STORE: If you intend on enjoying the banana coconut bread within 2-3 days, you can store it at room temperature. Ensure they are stored in a sealed container or covered completely. If you'd like your bread to keep longer, store in the refrigerator, covered, for up to 1 week.TO FREEZE: Place either the entire loaf or individual slices in ziplock bags and store in the freezer for up to 6 months.