Coconut Flour Banana Bread

Celina Garza
by Celina Garza
10 Servings
55 min

This is a super simple banana bread that is naturally sweetened with ripe bananas, as in it has no added sugar, and it is made gluten free with coconut flour. This is made with simple ingredients and can be made in one bowl for easy clean-up. It comes together so quickly and makes the perfect snacking bread for any time of the day.


I love adding fun toppings to this bread like an optional oat topping, or swirling jam on top. Fun mix-ins like chocolate chips or nuts are also a great addition! This is great on its own with a smear of peanut butter on top!


Check out more of my recipes at www.sweetescapekitchen.com

Coconut Flour Banana Bread
Recipe details
  • 10  Servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients
Ingredients for Bread
  • 3 spotty ripe bananas/1 cup mashed
  • 3 eggs
  • 1/3 cup melted coconut oil
  • 1/3 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 cup packed coconut flour
  • 1 tbsp cinnamon
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
Oat Topping (Optional)
  • 1/4 cup rolled oats
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1 tbsp melted coconut oil
Instructions
Preheat your oven to 350F and line your loaf pan with parchment paper, set aside.
In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: eggs, peanut butter, vanilla, and coconut oil. I used a stand mixer but feel free to use a hand mixer.
Add in dry ingredients: coconut flour, cinnamon, salt, baking powder and baking soda. You can mix these first in a separate bowl to ensure they are well combined or add directly to the wet ingredients. Just make sure to mix really well!
If you want to add the oat topping, mix the oats, cinnamon, coconut oil, cinnamon and coconut sugar together in a small bowl.
Pour your batter into your prepared loaf tin.
If adding the oat topping, sprinkle on top of your batter at this point. Gently press the oat topping into the batter to ensure it sticks to the top!
Bake for 40 – 45 minutes, until it passes the clean toothpick test. Let your bread cool for 10-15 minutes before slicing. Can be stored in the fridge for 4-5 days!
Tips
  • Coconut flour is not a direct 1:1 sub with other flours therefore do not substitute in other flours.
  • Feel free to use any creamy nut butter of your choice!
Celina Garza
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