This Coconut Flour Banana Bread is a quick, wholesome treat that’s perfect for busy mornings or a healthy snack.
Naturally low in carbs and packed with protein and fiber, it combines the natural sweetness of ripe bananas with nutrient-dense coconut flour and healthy fats.
Soft, fluffy, and satisfying, it’s a guilt-free option for everyday baking or meal prep.
Coconut Flour Banana Bread
Equipment
- 1 × 9×5-inch loaf pan
- 1 × Electric mixer
- 2 × Mixing bowls
- 1 × spatula
- 1 × Fork (for mashing bananas)
Ingredients
- 6 large eggs
- ⅓ cup 75 g melted butter
- ¼ cup 60 g full-fat yogurt or Greek yogurt
- ¾ cup 180 g very ripe bananas, mashed
- ⅔ cup 80 g coconut flour
- ¼ cup 50 g granulated sweetener, or to taste
- 3 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- ⅓ cup 40 g crushed walnuts, plus extra for topping
- 1 teaspoon vanilla extract optional
Instructions
- Preheat and Prepare Loaf Pan: Start by preheating your oven to 180°C (350°F for electric ovens) or 160°C (320°F for fan-assisted ovens). Line a 9×5-inch loaf pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal later. This will prevent the banana bread from sticking and make cleanup effortless.
- Whip the Eggs: Crack all six eggs into a large mixing bowl. Using an electric mixer, beat the eggs on high speed for about 2 minutes, or until they have doubled in size and are light and frothy. This step is crucial for creating a fluffy texture, as the whipped eggs incorporate air into the batter.
- Mash the Bananas: Peel your very ripe bananas and place them in a separate bowl. Mash them thoroughly with a fork until smooth and free of large chunks. Overripe bananas are ideal here, as they naturally add sweetness and moisture, reducing the need for added sugar.
- Combine Wet Ingredients: Add the mashed bananas to the whipped eggs. Pour in the melted butter and the yogurt. If you’re using vanilla extract, add it at this stage. Gently fold the mixture together with a spatula or whisk until fully combined. Ensure no streaks of egg or butter remain, creating a smooth, cohesive wet mixture.
- Prepare Dry Ingredients: In a separate bowl, combine the coconut flour, granulated sweetener, ground cinnamon, and baking powder. Coconut flour is highly absorbent, so mixing the dry ingredients first ensures even distribution and prevents clumping when combined with wet ingredients.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet banana-egg mixture. Stir gently but thoroughly until the batter is smooth and uniform. Coconut flour thickens the batter quickly, so make sure there are no lumps. The consistency should be thick but still spreadable.
- Add Walnuts: Fold in ⅓ cup of crushed walnuts, reserving a small amount to sprinkle on top of the bread. Walnuts provide a satisfying crunch and healthy fats that enhance the bread’s texture and nutritional profile. Ensure the nuts are evenly distributed throughout the batter.
- Transfer Batter to Pan: Pour the prepared batter into the lined loaf pan. Use a spatula to smooth the top evenly, leveling the surface so the bread bakes uniformly. Sprinkle the reserved walnuts on top for added texture and visual appeal.
- Bake the Banana Bread: Place the loaf pan in the preheated oven and bake for approximately 35–40 minutes. Check the bread after 30 minutes; when the top turns golden brown, loosely cover with aluminum foil to prevent over-browning. A skewer inserted into the center should come out clean when the bread is fully baked.
- Cool Before Slicing: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before slicing. Cooling helps the bread set properly and prevents it from crumbling.
- Serve and Enjoy: Slice the banana bread into 12 even pieces. It’s perfect on its own or served with a smear of nut butter, a dollop of yogurt, or fresh fruit. This low-carb, protein-rich bread makes a great breakfast, snack, or addition to a meal prep plan. Store leftovers in an airtight container to maintain freshness.
Notes
- Use very ripe bananas for natural sweetness and optimal moisture; the browner, the better.
- Coconut flour absorbs a lot of liquid, so avoid adding extra flour, which can make the bread dry.
- You can adjust the sweetness to taste—start with ¼ cup sweetener and increase slightly if desired.
- For added texture, try folding in a small handful of dark chocolate chips or shredded coconut.
- Make sure to cool the bread completely before slicing to prevent crumbling and maintain its soft, fluffy texture.
Chef’s Secrets for Perfect Bread
The key to this banana bread’s success is in the egg whipping and banana selection.
Beating the eggs until they’re light and frothy creates air pockets that give the bread its signature fluffiness.
Choosing overripe bananas ensures natural sweetness while keeping the bread moist, reducing the need for extra sugar.
Coconut flour’s absorbent nature requires precise mixing; folding the dry ingredients gently into the wet mixture prevents clumps and preserves a soft texture.
Adding crushed walnuts not only enhances flavor but also contributes healthy fats and a satisfying crunch.
Serving Suggestions for Every Occasion
This banana bread is versatile and can be enjoyed any time of day.
Serve it warm with a smear of almond butter or a light layer of Greek yogurt for breakfast.
For a snack, slice it and pair with fresh berries or a hot cup of tea or coffee.
It also works well as a meal-prep option; cut into portions and wrap individually for grab-and-go convenience.
For a touch of indulgence, drizzle a small amount of sugar-free chocolate sauce or sprinkle cinnamon on top just before serving.
Storage Tips to Maintain Freshness
To keep your banana bread fresh, store it in an airtight container at room temperature for up to three days.
For longer storage, wrap tightly in plastic wrap or foil and refrigerate for up to a week.
You can also freeze slices individually for up to three months—simply thaw at room temperature or warm in a toaster or microwave for a few seconds.
Avoid storing in direct sunlight or humid areas, as coconut flour breads can dry out faster than traditional flour breads.
Frequently Asked Questions
1. Can I make this bread dairy-free?
Absolutely! Replace butter with coconut oil or plant-based margarine, and use dairy-free yogurt alternatives. The texture remains moist, and the flavor is just as rich.
2. Can I use almond flour instead of coconut flour?
Almond flour behaves differently because it isn’t as absorbent. You would need to adjust the quantity and possibly add an extra egg to maintain structure. For this recipe, coconut flour works best for a light, fluffy loaf.
3. How do I make the bread extra moist?
Slightly underbake the loaf by checking at the 35-minute mark. Additionally, ensure the bananas are very ripe and avoid overmixing the batter once the flour is added, which can make it dense.
4. Can I add other mix-ins?
Yes! Chopped dark chocolate, raisins, shredded coconut, or pumpkin seeds are excellent options. Add them after combining the wet and dry ingredients to ensure even distribution without overmixing.
5. Can I halve or double the recipe?
You can adjust the recipe for smaller or larger loaves. If halving, use a smaller loaf pan and reduce the baking time to about 25–30 minutes.
Doubling requires a larger pan or two pans and possibly an additional 5–10 minutes of baking time. Always check doneness with a skewer.
