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Coconut Flour Banana Bread

This Coconut Flour Banana Bread is a delicious, healthier alternative to traditional banana bread, made with ripe bananas and gluten-free coconut flour, offering a moist texture that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas The riper the bananas, the better!
  • 4 pieces eggs
  • 1/4 cup honey or maple syrup Substitute with maple syrup for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1/2 cup coconut flour Ensure proper measurement to avoid a dense loaf.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line it with parchment paper.
  3. In a mixing bowl, mash the ripe bananas until smooth.
  4. Add eggs, honey or maple syrup, and vanilla extract to the mashed bananas, whisking to combine.
  5. In a separate bowl, combine coconut flour, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months. Reheat in the microwave for 15-20 seconds before serving.