Coconut Flour Banana Bread [Paleo, Gluten-Free, Dairy-Free]

Name: Coconut Flour Banana Bread [Paleo, Gluten-Free, Dairy-Free]
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1/2 cup coconut flour*; 3/4 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1.5 cups mashed ripe bananas; 1/4 cup raw; 1 1/2 TBS Grade B maple syrup; 1/2 tsp vanilla extract; 2 large eggs

User Reviews

4.1

30 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
8
Calories
145 kcal
Course
Snacks
Cuisine
American

Coconut Flour Banana Bread [Paleo, Gluten-Free, Dairy-Free]

Iris Warren

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An easy Coconut Flour Banana Bread that is super simple to throw together and full of flavor. Naturally Paleo, Gluten-Free and Dairy-Free!

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Ingredients

Servings

1/2 cup coconut flour* I measured 65g
3/4 tsp cinnamon
1/4 tsp nutmeg optional
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1.5 cups mashed ripe bananas about 3 medium
1/4 cup raw creamy cashew butter** (I used homemade)
1 1/2 TBS Grade B maple syrup
1/2 tsp vanilla extract
2 large eggs room temperature

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Instructions

Preheat oven to 375F and line an 8x4 loaf pan*** with parchment paper, set aside.
In a small bowl, combine coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt until fully combined and no more clumps of flour are present. Set aside.
In a medium bowl (or large measuring cup) mash your ripe bananas until no more lumps are present. (I used my immersion blender to puree.)
Add cashew butter, maple syrup, and vanilla extract to medium bowl with banana and whisk until combined. (If you keep your nut butter in the fridge, you may need to warm in the microwave slightly.) Add 2 large eggs and whisk until combined with rest of wet ingredients.
Add coconut flour mixture to medium bowl of wet ingredients. Using rubber spatula, gently stir until combined.
Pour batter into prepared baking pan and bake for 22-27 minutes (mine took 25).
Let bread cool in pan for 15 minutes before slicing. Store banana bread in fridge up to 3 days fresh, or freezer up to 1 month.

Notes

*There are no substitutions for coconut flour, as it's baking properties are so unique. I do not recommend using other flours to substitute.
**Any natural nut or seed butter should work
***9x5 pan will work, your bread may just be a little thinner
Recipe slightly adapted from Ambitious Kitchen

Nutrition Information

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Serving 1slice Calories 145kcal (7%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 47mg (16%) Sodium 242mg (10%) Fiber 4g (16%) Sugar 8g (16%)