Coconut Flour Banana Bread

This coconut flour banana bread is a grain free and gluten free take on the classic banana bread! Thick, satisfying and moist, it's completely naturally sweetened!

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