Coconut Flour Banana Bread
User Reviews
5
Coconut Flour Banana Bread
Description
The recipe combines mashed bananas with smooth nut butter, melted coconut oil, and eggs, creating a rich, moist batter. Coconut flour and leavening agents like baking soda and powder provide structure and rise, while cinnamon and vanilla enhance the aromatic profile. Folding in chocolate chips adds texture and bursts of chocolate in each slice.
To prevent the coconut flour from burning due to its absorbency, the bread is baked covered with foil in a parchment-lined loaf pan, ensuring even cooking and tender crumb. After baking, the loaf should cool fully before slicing to allow it to set properly.
This banana bread stands out by using coconut flour exclusively, so substitutions are not recommended. Various creamy nut butters—such as almond or cashew—can be used, and different types of chocolate chips are suitable. The recipe does not rely on added sweeteners beyond the bananas and chocolate, making it naturally sweetened.
Ingredients
- 1 ¼ cups banana mashed
- ½ cup nut butter creamy
- ⅓ cup coconut oil melted
- 3 egg
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup coconut flour
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper (I used 8 inch by 4 inch).
- In a mixing bowl, add mashed bananas, creamy nut butter, melted coconut oil, eggs and vanilla. Stir to combine.
- Then, add in cinnamon, baking soda, baking powder and coconut flour. Stir to combine.
- Fold in the chocolate chips.
- Add batter to the lined pan. Place a piece of tin foil over the top of the bread. This prevents burning.
- Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Cool fully before slicing into.
Notes
- Do not substitute other flours for coconut flour in this recipe because of its unique absorbency.
- Use ripe bananas to ensure adequate sweetness and moisture.
- Choose creamy nut butters made only from nuts and salt; almond and cashew are good choices.
- Melted coconut oil can be replaced with avocado oil or melted butter if preferred.
- Using tin foil to cover the loaf during baking prevents coconut flour from burning.
- Line the loaf pan with parchment paper to avoid sticking since coconut flour tends to cling.
- Allow the banana bread to cool fully before slicing to achieve the proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 204mg | 9% |
| Potassium | 241mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
