The BEST Coconut Flour Banana Bread

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.

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings Slices

Calories 196kcal

Author Arman

Ingredients

1 cup coconut flour
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
2 large bananas
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup coconut oil softened
3 large eggs

Instructions

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.

Nutrition