The Secret to the Best Gluten Free Coconut Flour Banana Bread
Baking flavorful gluten-free bread can seem downright tricky. But it doesn’t have to be with a few tips for using unconventional flours like coconut. My easy coconut flour banana bread recipe produces a tender, subtly tropical loaf that will wow your tastebuds. Keep reading to learn the secrets behind perfectly moist coconut flour banana bread!
Why Coconut Flour Banana Bread Rocks
Banana bread makes an appearance on most bakers’ lists of classic comfort foods. It’s simple to prepare, nimble enough to eat for breakfast, snacks or dessert, and nearly everyone seems to love it. That ubiquitous banana bread recipe on the back of yellowing recipe cards calls for all-purpose flour. And for good reason – its neutral flavor and binding attributes make it an accessible baking staple.
But flour is actually one area where it’s worth branching out from tradition. Appeal to health trends and restrictive diets by using alternative grain (or no grain) options. Coconut flour banana bread makes for an outstanding option if you’re hoping to reduce carbs, grains and gluten in your diet. It’s also lower on the glycemic index (51) compared to wheat flour (69).
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- Gluten Free Flour Substitute for Keto, Paleo and Vegan Baking, Low Fat and Fiber-Rich Coconut Baking Flour, Non-GMO, Unbleached and Unrefined
Here’s why coconut flour shines in this humble quick bread:
Gluten-Free & Grain-Free
Coconut flour contains no gluten whatsoever, making it safe for those with celiac disease, gluten sensitivity or people avoiding grains altogether. It’s made purely of coconut meat that’s been dried and very finely ground.
Higher Protein & Fiber
Per cup, coconut flour contains nearly 5 times as much fiber as wheat flour and over 4 times more protein. This nourishment makes it extra filling and satisfying.
Low Glycemic Index
Foods with a low glycemic index help prevent spikes and dips in blood sugar. Coconut flour has hardly any sugar or carbohydrates that get rapidly absorbed by the body, earning it a low GI.
Nutrient Density
This flour delivers a hefty dose of minerals like iron, calcium, manganese and phosphorus in each serving. It also contains beneficial probiotics.
Subtle Coconut Essence
Using coconut flour delicately infuses baked goods with tropical flair. It allows other ingredients like ripe bananas and warm spices to still take center stage.
How to Bake Successfully with Coconut Flour
While its merits stack up compared to traditional flours, there’s no denying that coconut flour requires some technique to use properly. Here’s what to know before busting it out:
It’s Thirsty!
Due to coconut flour’s incredibly high fiber content, it requires immense moisture to prevent banana bread and other bakes from turning out brick-like. Introduce additional wet ingredients wherever possible.
Use Less Flour
Coconut flour soaks up moisture so efficiently that recipes need only 25-30% of the volume that alternatives like almond flour and wheat flour require. Too much coconut flour causes extreme dryness.
Don’t Skip Eggs
Since coconut flour necessitates extra moisture, eggs serve an important role in binding and adding fat. Substituting egg replacements like flax won’t cut it. Stick with actual eggs whenever baking with coconut flour.
Mix Well Before Adding
Always pre-mix or “sift” coconut flour before adding it to your banana bread batter. Otherwise, it tends clump up rather than blending in smoothly.
Account For Rising Time
Most coconut flour recipes benefit from a brief resting period after going into the pan to allow the batter’s moisture to fully penetrate every bit of flour. This little 10-15 minute rising step helps create the lightest possible texture.
Follow these unique quirks of working with coconut flour, and you’ll be whipping up flawlessly moist loaves in no time!
The Best Bananas for Banana Bread
Since extra moisture is non-negotiable, let’s talk about how to select bananas that lend the most moisture. Using ultra-ripe bananas that border on overripe is best. At this stage, their flesh becomes flecked with brown spots and their skins darken considerably.
As a banana ripens, its starch transforms more and more into natural sugars, deepening the fruit’s sweetness while allowing moisture to develop. Overripe specimens will appear almost entirely brown/black – and that’s perfect! The most delicate varieties like Red Bananas and Cavendish spoil rapidly after hitting their prime.
I like to stash a stash of blackened bananas in my freezer to always have some on hand for baking. They last for months and actually grow creamier once thawed. Simply microwave frozen banana chunks briefly to soften them before mashing.
Let’s Bake Coconut Flour Banana Bread!
We’ve covered the fundamentals. Now let’s discuss the tips and tricks for making the best ever coconut flour banana bread step-by-step!
Ingredients
❏ 1 1⁄2 cups mashed overripe banana (from about 3 large bananas)
❏ 4 large eggs
❏ 1/3 cup coconut oil or melted butter
❏ 1⁄3 cup preferred liquid sweetener (honey, maple syrup, etc.)
❏ 1 cup coconut flour
❏ 1⁄2 tsp salt
❏ 1 tsp baking soda
❏ 1-2 tsp cinnamon (optional but recommended!)
❏ 1⁄2 cup mix-ins like walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F. Grease a 4×8-inch loaf pan and dust lightly with coconut flour to coat (this helps prevent sticking).
- In a medium bowl, thoroughly mash the ripe peeled bananas with a fork until fairly smooth.
- Add the eggs, melted coconut oil/butter and liquid sweetener. Whisk vigorously to fully combine. Then whisk in the baking soda and cinnamon.
- Measure out the coconut flour and whisk vigorously before introducing it to the wet banana mixture (this prevents clumps!). Stir using a silicone spatula. The batter will seem quite thick.
- Allow the thick coconut flour batter to rest for 10 minutes so the moisture fully hydrates the flour. After resting, stir gently again.
- Fold in any additional mix-ins if enjoying your bread more decadent.
- Pour batter into your greased bread pan and smooth the top lightly. Allow to rise for 15 minutes before transferring the pan to your preheated oven.
- Bake for 35-45 minutes until a toothpick inserted into the center comes out clean. If the top seems to brown too quickly, loosely tent foil overtop.
- Allow coconut flour banana bread to cool completely before attempting to remove from the pan. Slice and enjoy!
Serving & Storage Suggestions
Allow your fresh loaf of coconut flour banana bread to cool for at least 1-2 hours before slicing neatly with a serrated knife. Proper cooling allows the crumb to set up nicely.
Bread keeps wonderfully on your countertop wrapped in plastic wrap or bagged for 2-3 days. For extended fridge storage up to 5 days, be sure your bread cools completely first to prevent condensation from sogging out the texture over time.
The freezer is a great way to enjoy slices for up to 3 months by wrapping tightly in foil, bagging, then defrosting slices as needed overnight in the fridge. Quick thawing won’t yield quite as tender results.
For picnics, office treats or the perfect grab-and-go breakfast, slice coconut flour banana bread ahead then toast it lightly to revive. Adding a smear of nut butter or preserves transforms it into a sweet bite!
Get Creative With Adaptations!
Once comfortable baking with coconut flour, explore adaptations for creating your own signature loaf. Here are some easy ideas for putting unique twists on basic banana bread:
Mix in…
● Toasted coconut flakes
● Diced dried fruit like apricots, cherries or cranberries
● White or dark chocolate chunks
● Crushed nuts like pecans, walnuts or almonds
● Nut butter swirled throughout
● Greek yogurt for extra moisture and tang
Flavor additions
● Fresh ginger or orange zest
● Vanilla, maple or almond extract
● Lemon or lime juice
● Spices like cardamom, nutmeg or pumpkin pie spice
Top with…
● Streusel crumble topping
● Cream cheese frosting
● Maple glaze or chocolate ganache
● Toasted coconut
Shape uniquely…
● Make banana bread muffins
● Bake as mini loaf cakes or bites
● Fill donut pans for frosted banana bread donuts
See how easy elevating basic banana bread can be? Let flavors and mix-ins guide you toward your ideal creation.
The Takeaway
Chisel this coconut flour banana bread recipe into your gluten-free baking repertoire to rekindle the familiar sweet pleasures of classic banana bread in a better-for-you form. With a bit of care and technique, you can whip up bakery-style loaves boasting a subtle tropical essence. Rife with cozy flavors and flecks of mix-ins, enjoy slathered generously with nut butter for breakfast, as a midday snack or even plated for dessert. I hope these tips help you unlock the full potential of baking beautifully with temperamental coconut flour!
Print
Gluten-Free Coconut Flour Banana Bread
A tender, subtly tropical loaf that will wow your tastebuds
- Total Time: 45-55 minutes
Ingredients
1 1⁄2 cups mashed overripe banana (from about 3 large bananas)
4 large eggs
1/3 cup coconut oil or melted butter
1⁄3 cup preferred liquid sweetener (honey, maple syrup, etc.)
1 cup coconut flour
1⁄2 tsp salt
1 tsp baking soda
1–2 tsp cinnamon (optional but recommended!)
1⁄2 cup mix-ins like walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F. Grease a 4×8-inch loaf pan and dust lightly with coconut flour to coat (this helps prevent sticking).
In a medium bowl, thoroughly mash the ripe peeled bananas with a fork until fairly smooth.
Add the eggs, melted coconut oil/butter and liquid sweetener. Whisk vigorously to fully combine. Then whisk in the baking soda and cinnamon.
Measure out the coconut flour and whisk vigorously before introducing it to the wet banana mixture (this prevents clumps!). Stir using a silicone spatula. The batter will seem quite thick.
Allow the thick coconut flour batter to rest for 10 minutes so the moisture fully hydrates the flour. After resting, stir gently again.
Fold in any additional mix-ins if enjoying your bread more decadent.
Pour batter into your greased bread pan and smooth the top lightly. Allow to rise for 15 minutes before transferring the pan to your preheated oven.
Bake for 35-45 minutes until a toothpick inserted into the center comes out clean. If the top seems to brown too quickly, loosely tent foil overtop.
Allow coconut flour banana bread to cool completely before attempting to remove from the pan. Slice and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
