This flourless banana bread is moist, fluffy, and full of fresh banana flavor. Made with simple ingredients, it’s a guilt-free, naturally sweetened treat that tastes incredible!
Preheat oven to 350F/180C. Grease a loaf pan or 10 x 10-inch square pan and set aside.
In a large mixing bowl, combine the dry ingredients and mix well. In a separate bowl, melt your coconut oil. Add your mashed bananas and eggs and whisk together.
Combine wet and dry mixture and mix until fully incorporated. Pour into the greased pan.
Bake for 40-50 minutes (square pan tends to be around the 40-minute mark, loaf pan 45-50 minute mark!), or until a toothpick comes out clean from the center.
Let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Slice and enjoy.
Notes
* Optional- Only add if you prefer a sweeter banana bread.TO STORE: Leftover banana bread slices can be stored in an airtight container at room temperature for up to 3 days. If you’d like your bread to last longer, you can keep it in the fridge for up to 1 week. TO FREEZE: Store cooled leftover bread in a freezer-safe container and freeze for up to 6 months.