Coconut Flour Banana Bread (gluten free)

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I have been eyeing off the bananas in our fruit bowl that have been slowing ripening over the week from a lovely golden-yellow into a patchy dark black. As no one seems to be tucking into them any time soon I figured the logical thing to do was to bake myself some banana bread.  I had a bag of organic coconut flour that had been sitting in my pantry for quite some time as I had been waiting for the inspiration to start experimenting with it. Well here it was, I was inspired.  Coconut flour is an interesting flour to work with, it is very high in fibre so you don’t need to use as much as you would with conventional flours. The high fibre content makes this banana bread very filling which was ideal for my bridal diet as I couldn't binge out on it like I normally would!

Coconut Flour Banana Bread (gluten free)
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup coconut flour
  • 1½ cup very ripe bananas (about 3 bananas)
  • 4 free range eggs
  • 60 grams melted butter or 75 grams coconut oil
  • 3 tablespoons of raw honey or vanilla honey (if preferred, note honey is not suitable for fructose malabsorbers)
  • ¼ teaspoon sea salt
  • ½ tablespoon ground cinnamon
  • ½ teaspoon gluten free baking powder
  • 1 tablespoon vanilla essence
  1. Preheat your oven to 145 C
  2. Oil or butter a loaf pan and line with baking paper.
  3. Mash bananas and mix in butter, vanilla essence, eggs +/- honey if desired.
  4. In a separate bowl mix the dry ingredients: coconut flour, baking powder, sea salt and ground cinnamon.
  5. Add the dry ingredients to the wet and stir to combine.
  6. Spoon into your lined loaf pan and bake for 1 hour and 15 mins or until golden brown. Allow to cool in pan for 15 mins.
  7. Serve with butter or even a dollop of jam!
  8. Enjoy!!

Adapted from Gutsy‘s recipe.

July 2014 Addendum: It’s over a year since I posted this recipe and thought I might share with you some adaptations I have made . I reduce the amount of coconut flour by half and add 1/4 of a cup of chia seed. I’ve beefed it up and use 6 eggs and a good 400 grams of bananas. The rest of the ingredients stay pretty much the same. I found the addition of chia seed improved the texture without compromising on taste. For the full recipe head over to my post.

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Couldn’t wait for it to cool! Ooops!

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Low sugar, low carb and pseudo healthy!

21 Thoughts on “Coconut Flour Banana Bread (gluten free)

    • It’s really high in fibre so it fluffs up quite a lot! Looking forward to baking a few more “healthy” things!

  1. How exciting that the time is drawing nearer. I can’t wait to see the finer details. Good on you for making such a healthy version of banana bread. I know I always crave it especially when you do see those bananas sitting oh so sadly in the fruit bowl so over ripe.

    • It’s quite a strange flour to work with, because its so high in fibre it “fluffs” up as your using it. Weird.

  2. Enjoyed this recipe, however have to share that mine was not fluffy. Could it be the elevation of where one lives…I’m in Canada. I will use less honey next time, just 2 sweet for my palate…not much, just a little.

    • How strange! I just different altitudes could affect it. I omitted the honey as I’m a fructose malabsorber, thanks for the tip for those who may add it.

  3. Made this cake today – was terrific (used 1 tbs of rice malt syrup to sweeten but wasn’t necessary in retrospect). My little girls and extended family ate it up no questions asked.

  4. That was the first recipe I’ve done with coconut flour that turned out fabulous! My 2ur old & i made it to take to the airport for Dad and bros. Woofed the whole thing down on the way home! Everyone happily sleeping now! Thanks chompchomp :)

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  6. Will definitely be giving this one a go! Kudos to you for using coconut flour – I love the taste, but DAMN it’s a bitch to work with! #thirstyflour

  7. Oh wow!! I bought coconut flour for energy balls, but last time I tried to make a coconut flour banana bread, I underestimated the coconut flour’s ability to absorb liquid, so it ended up closer to a biscuit than a banana bread haha :) Must try your recipe :)

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