25+ Quick And Easy Coconut Flour Banana Bread Recipes You’ll Love

Welcome to a delicious journey of flavor and health with our collection of 25+ coconut flour banana bread recipes!

If you’re a fan of banana bread but looking for a gluten-free alternative or simply want to incorporate more nutritious ingredients into your baking, coconut flour is your new best friend.

Known for its unique texture and slightly sweet flavor, coconut flour pairs beautifully with ripe bananas, creating moist and flavorful loaves that are perfect for breakfast, snacks, or even dessert.

In this article, we’ll explore a variety of coconut flour banana bread recipes, ranging from classic banana bread to exciting new flavor combinations.

Whether you’re a seasoned baker or just starting out, these recipes are easy to follow and packed with wholesome ingredients.

Plus, with the added benefits of coconut flour, you’ll be treating yourself and your loved ones to a nourishing option that doesn’t compromise on taste.

Get ready to fill your kitchen with the enticing aroma of freshly baked banana bread, and let’s dive into these delightful recipes that are sure to become new favorites in your home!

25+ Quick And Easy Coconut Flour Banana Bread Recipes You’ll Love

In conclusion, our collection of 25+ coconut flour banana bread recipes showcases the versatility and deliciousness of this gluten-free ingredient.

Each recipe offers a unique twist on traditional banana bread, allowing you to explore new flavors and textures while enjoying the wholesome benefits of coconut flour. From rich chocolate chip loaves to fruity variations with nuts and dried fruits, there’s something for everyone in this roundup.

We hope you find inspiration in these recipes and feel encouraged to experiment with your own variations.

Whether you’re baking for a special occasion or simply indulging in a cozy treat at home, coconut flour banana bread is a fantastic way to satisfy your cravings while nourishing your body.

Coconut Flour Banana Bread with Walnuts

This Coconut Flour Banana Bread with Walnuts is a delightful twist on the classic banana bread recipe. Utilizing coconut flour adds a unique flavor and texture, while walnuts bring a satisfying crunch. Perfect for breakfast or a midday snack, this bread is naturally gluten-free and packed with healthy fats and nutrients. It’s simple to make and perfect for using up overripe bananas.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/4 cup honey or maple syrup
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup walnuts, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the mashed bananas. Mix until well combined.
4. In a separate bowl, combine the coconut flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Coconut Flour Banana Bread with Walnuts is not only easy to make but also delivers a moist, flavorful experience that everyone will love. The combination of coconut flour and bananas creates a subtly sweet and aromatic bread that pairs perfectly with a cup of tea or coffee. Enjoy this bread as a nutritious breakfast option, a delightful snack, or even a guilt-free dessert. Plus, it’s a fantastic way to utilize overripe bananas, ensuring nothing goes to waste!

Chocolate Chip Coconut Flour Banana Bread

Indulge your sweet tooth with this Chocolate Chip Coconut Flour Banana Bread. Rich, moist, and loaded with chocolate chips, this recipe transforms the traditional banana bread into a decadent treat. It’s perfect for dessert or as a special breakfast option. Using coconut flour not only adds a unique flavor but also keeps the bread gluten-free, making it a great choice for various dietary needs.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup chocolate chips (dark or semi-sweet)
• 1/4 cup honey or agave syrup
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, honey (or agave), melted coconut oil, and vanilla extract to the bananas and mix well.
4. In another bowl, whisk together the coconut flour, baking soda, and salt.
5. Slowly combine the dry ingredients with the wet mixture, stirring until just incorporated.
6. Fold in the chocolate chips, reserving a few for topping if desired.
7. Pour the batter into the prepared loaf pan, smoothing out the top.
8. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Chocolate Chip Coconut Flour Banana Bread is an indulgent yet wholesome treat that satisfies cravings without compromising on nutrition. The chocolate chips melt beautifully into the bread, creating pockets of gooey goodness that pair wonderfully with the soft banana flavor. It’s ideal for sharing with friends and family or for enjoying on a cozy afternoon. Whether you’re celebrating a special occasion or simply treating yourself, this banana bread is sure to become a favorite in your baking repertoire!

Coconut Flour Banana Bread with Almonds and Cinnamon

This Coconut Flour Banana Bread with Almonds and Cinnamon is a delightful fusion of flavors that adds a warm, spiced touch to traditional banana bread. The addition of almonds not only provides a delightful crunch but also adds protein and healthy fats. This recipe is perfect for breakfast, as a snack, or even as a dessert. With coconut flour as the base, it’s gluten-free and offers a unique texture that will have everyone reaching for another slice.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/4 cup almond butter or peanut butter
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), almond butter, melted coconut oil, and vanilla extract to the bananas, mixing until well combined.
4. In another bowl, whisk together the coconut flour, baking soda, salt, and cinnamon.
5. Gradually add the dry mixture to the wet ingredients, mixing until fully blended.
6. Fold in the sliced almonds, reserving a few for topping if desired.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Coconut Flour Banana Bread with Almonds and Cinnamon is a wonderfully aromatic and satisfying option for those looking to spice up their banana bread game. The cinnamon adds warmth and depth, while the almonds contribute a delightful crunch that enhances each bite. This bread is perfect for enjoying on its own or slathered with a bit of butter or nut butter for an extra treat. Wholesome and delicious, it’s a fantastic way to incorporate more coconut flour into your diet while indulging in a classic favorite. Enjoy this bread for breakfast, a snack, or as a healthy dessert option that everyone will love!

Coconut Flour Banana Bread with Coconut Flakes

This Coconut Flour Banana Bread with Coconut Flakes brings a tropical flair to the classic banana bread. The use of shredded coconut not only enhances the flavor but also adds a delightful texture that pairs beautifully with the moistness of the banana bread. Perfect for breakfast, a snack, or dessert, this recipe is easy to make and a great way to use up overripe bananas. Plus, it’s gluten-free and packed with healthy fats!

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/4 cup shredded unsweetened coconut
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• Optional: 1/2 tsp almond extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the mashed bananas. Mix well until combined.
4. In another bowl, whisk together the coconut flour, shredded coconut, baking soda, and salt.
5. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
6. If using, add almond extract for extra flavor and mix well.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Banana Bread with Coconut Flakes is a delightful and tropical take on traditional banana bread. The shredded coconut adds a unique chewiness, while the natural sweetness from the bananas and honey or maple syrup creates a harmonious balance of flavors. This bread is not only delicious but also nutritious, making it an excellent choice for breakfast or a snack. Slice it up and enjoy it on its own, or toast it for an even more delightful treat. Perfect for sharing with family and friends, this banana bread is sure to be a hit in your home!

Coconut Flour Banana Bread with Blueberries

This Coconut Flour Banana Bread with Blueberries is a deliciously fruity twist on the classic recipe. The blueberries add bursts of flavor and antioxidants, making this bread not only tasty but also nutritious. With the combination of ripe bananas and coconut flour, you get a moist, gluten-free bread that’s perfect for breakfast or as a snack. This recipe is easy to prepare and can be enjoyed warm or at room temperature.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup fresh or frozen blueberries
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas, mixing until well combined.
4. In a separate bowl, whisk together the coconut flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Gently fold in the blueberries, being careful not to break them if using fresh ones.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Banana Bread with Blueberries is a refreshing and flavorful option that’s sure to please everyone. The combination of ripe bananas and juicy blueberries creates a sweet and satisfying treat that can be enjoyed any time of day. This gluten-free bread is not only delicious but also packed with vitamins and minerals, making it a smart choice for breakfast or a snack. Whether you serve it warm with a pat of butter or at room temperature, this banana bread is sure to be a family favorite!

Spiced Coconut Flour Banana Bread with Pecans

This Spiced Coconut Flour Banana Bread with Pecans is a warm, aromatic twist on the classic banana bread. With the addition of warming spices like cinnamon and nutmeg, along with crunchy pecans, this recipe creates a comforting treat perfect for cooler weather. The use of coconut flour makes this bread gluten-free, ensuring it can be enjoyed by many. It’s a delightful option for breakfast, dessert, or an afternoon snack.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup pecans, chopped
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas. Mix well until combined.
4. In another bowl, whisk together the coconut flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry mixture to the wet ingredients, stirring until fully blended.
6. Fold in the chopped pecans, reserving a few for topping if desired.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Coconut Flour Banana Bread with Pecans is a deliciously comforting treat that’s perfect for fall and winter. The combination of spices adds warmth and depth, while the pecans provide a satisfying crunch that enhances the overall experience. This gluten-free banana bread is not only easy to make but also a wonderful way to indulge in wholesome flavors. Serve it warm with a drizzle of honey or enjoy it plain; either way, it’s sure to become a favorite in your home. Perfect for gatherings or cozy family breakfasts, this banana bread is a delightful addition to any occasion!

Coconut Flour Banana Bread with Peanut Butter Swirl

This Coconut Flour Banana Bread with Peanut Butter Swirl combines the delightful flavors of ripe bananas and rich peanut butter for a truly indulgent treat. The creamy peanut butter adds a luscious swirl to the bread, creating a beautiful marbled effect and enhancing the overall flavor profile. Ideal for breakfast or as a satisfying snack, this recipe is gluten-free and easy to whip up, making it a perfect choice for peanut butter lovers.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/4 cup peanut butter (smooth or crunchy)
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas, mixing until well combined.
4. In a separate bowl, whisk together the coconut flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour half of the batter into the prepared loaf pan.
7. Drop spoonfuls of peanut butter on top of the batter and swirl it gently with a knife.
8. Pour the remaining batter over the peanut butter layer and swirl again if desired.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Banana Bread with Peanut Butter Swirl is a delightful and satisfying treat for anyone who loves the combination of bananas and peanut butter. The marbled effect not only looks beautiful but also ensures that every slice is bursting with flavor. This bread is perfect for breakfast, as a post-workout snack, or even as a dessert. The richness of the peanut butter complements the sweetness of the bananas perfectly, creating a decadent yet nutritious option that the whole family will enjoy!

Coconut Flour Banana Bread with Zucchini

This Coconut Flour Banana Bread with Zucchini is a clever way to sneak some extra vegetables into a delicious treat. The addition of zucchini not only increases the moisture of the bread but also adds valuable nutrients without altering the flavor. This recipe is gluten-free and packed with fiber, making it a wholesome choice for breakfast or as a snack. It’s a perfect way to use up excess zucchini from your garden or grocery store!

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1 cup grated zucchini (excess moisture squeezed out)
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas, mixing until well combined.
4. In another bowl, whisk together the coconut flour, baking soda, salt, and cinnamon if using.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
6. Fold in the grated zucchini until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Banana Bread with Zucchini is a fantastic way to enjoy a moist and delicious bread while sneaking in some vegetables. The zucchini enhances the texture and moisture without overpowering the banana flavor, making it an ideal treat for kids and adults alike. Whether served warm with a pat of butter or at room temperature, this bread is a great option for breakfast, snacks, or even dessert. It’s an excellent choice for those looking to incorporate more veggies into their diet in a deliciously creative way!

Coconut Flour Banana Bread with Applesauce

This Coconut Flour Banana Bread with Applesauce is a lightened-up version of traditional banana bread. The addition of unsweetened applesauce provides extra moisture and natural sweetness, allowing you to use less added sugar. This recipe is gluten-free and can easily be made vegan by substituting the eggs. It’s perfect for breakfast or as a snack, offering a sweet and wholesome treat that everyone will love!

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup unsweetened applesauce
• 4 large eggs (or 1/4 cup ground flaxseed mixed with 1/2 cup water for a vegan option)
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the applesauce, eggs (or flaxseed mixture), honey (or maple syrup), melted coconut oil, and vanilla extract to the mashed bananas. Mix well.
4. In another bowl, whisk together the coconut flour, baking soda, salt, and cinnamon if using.
5. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Banana Bread with Applesauce is a deliciously moist and flavorful option that offers a healthier twist on traditional banana bread. The applesauce provides a natural sweetness while keeping the bread light and fluffy. This recipe is versatile, allowing for substitutions to suit your dietary preferences, making it perfect for everyone at the table. Enjoy this bread warm or at room temperature for a satisfying breakfast, snack, or even a guilt-free dessert. It’s a delightful way to enjoy the classic flavors of banana bread while making a nutritious choice!

Coconut Flour Banana Bread with Chocolate Chips

Indulge your sweet tooth with this Coconut Flour Banana Bread with Chocolate Chips! This recipe combines the rich flavors of ripe bananas and semi-sweet chocolate chips for a decadent treat that’s perfect for breakfast or dessert. The combination of coconut flour and bananas results in a moist, fluffy texture, while the chocolate adds a delightful sweetness that everyone will love. This gluten-free banana bread is a great way to satisfy your cravings while enjoying a nutritious snack.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup semi-sweet chocolate chips (or dairy-free chips for a vegan option)
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas. Mix until well combined.
4. In a separate bowl, whisk together the coconut flour, baking soda, and salt.
5. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
6. Gently fold in the chocolate chips, reserving a few for topping if desired.
7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips on top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Banana Bread with Chocolate Chips is a delightful way to indulge in the rich flavors of chocolate and banana. The chocolate chips melt into the bread, creating pockets of sweetness that perfectly complement the natural sugars in the bananas. This gluten-free treat is ideal for breakfast, dessert, or any time you crave something sweet. Serve it warm with a cup of coffee or tea for a delicious afternoon snack, and enjoy the smiles it brings to your table!

Coconut Flour Banana Bread with Walnuts and Dates

This Coconut Flour Banana Bread with Walnuts and Dates is a wholesome and satisfying option that’s perfect for breakfast or a snack. The combination of ripe bananas, crunchy walnuts, and sweet, chewy dates creates a delicious flavor profile that’s both nutritious and filling. With coconut flour as the base, this gluten-free bread offers a unique texture and flavor that pairs wonderfully with the other ingredients. It’s an excellent way to enjoy a sweet treat while incorporating healthy fats and natural sugars.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup walnuts, chopped
• 1/2 cup pitted dates, chopped
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas. Mix until well combined.
4. In another bowl, whisk together the coconut flour, baking soda, salt, and cinnamon if using.
5. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
6. Fold in the chopped walnuts and dates, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Banana Bread with Walnuts and Dates is a nutritious and delicious treat that combines sweet and nutty flavors for a satisfying experience. The walnuts provide a satisfying crunch, while the dates add natural sweetness and chewiness. This gluten-free banana bread is perfect for breakfast, snacks, or even dessert. Enjoy it on its own or spread with a bit of almond butter for an extra protein boost. This recipe is sure to become a staple in your home for its wholesome ingredients and delightful flavors!

Coconut Flour Banana Bread with Almond Flour

This Coconut Flour Banana Bread with Almond Flour is a fantastic combination of two nutritious flours, resulting in a moist and flavorful bread. The almond flour adds a subtle nutty flavor and richness, while the coconut flour keeps the bread light and fluffy. This recipe is gluten-free and packed with healthy fats, making it an ideal choice for breakfast or a mid-day snack. It’s simple to prepare and sure to impress with its delicious taste and texture.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• Optional: 1/2 cup chopped nuts (e.g., almonds or walnuts)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas, mixing until well combined.
4. In another bowl, whisk together the coconut flour, almond flour, baking soda, and salt.
5. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
6. If desired, fold in chopped nuts for added texture.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Banana Bread with Almond Flour is a delightful and nutritious option that highlights the complementary flavors of coconut and almonds. The combination of both flours results in a tender, moist loaf that is not only gluten-free but also rich in healthy fats and fiber. Perfect for breakfast or an afternoon snack, this bread can be enjoyed plain or topped with your favorite nut butter. It’s a versatile recipe that’s sure to become a favorite among those looking for a wholesome and delicious treat!

Coconut Flour Banana Bread with Coconut Flakes

This Coconut Flour Banana Bread with Coconut Flakes is a tropical twist on the classic banana bread. The addition of unsweetened coconut flakes provides a delightful texture and enhances the coconut flavor, creating a unique and delicious treat. This gluten-free recipe is perfect for breakfast or as a snack, offering a sweet, chewy experience with every bite. It’s a fantastic way to use up ripe bananas while satisfying your cravings for something sweet and nutritious.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup unsweetened coconut flakes
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• Optional: 1/2 cup chopped nuts (e.g., macadamia or pecans)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas, mixing until well combined.
4. In another bowl, whisk together the coconut flour, baking soda, salt, and coconut flakes.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
6. If desired, fold in the chopped nuts for added crunch.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Banana Bread with Coconut Flakes is a delightful treat that combines the sweet flavors of bananas with the chewy texture of coconut. Each slice is a tropical escape, perfect for breakfast, brunch, or as a sweet afternoon snack. The unsweetened coconut flakes add a lovely texture without overwhelming the natural sweetness of the bananas. This gluten-free banana bread is not only delicious but also a great way to incorporate healthy ingredients into your diet. Serve it warm with a cup of coffee or tea, and enjoy the burst of tropical flavor!

Coconut Flour Banana Bread with Caramelized Pineapple

This Coconut Flour Banana Bread with Caramelized Pineapple is a deliciously tropical variation that adds a sweet and tangy twist to the traditional recipe. The caramelized pineapple brings out the fruit’s natural sweetness, creating a moist and flavorful loaf. This gluten-free treat is perfect for breakfast, dessert, or any time you crave something sweet and tropical. The combination of bananas and pineapple makes this bread truly irresistible.

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup fresh pineapple, diced
• 1/4 cup honey or maple syrup
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a skillet over medium heat, add the diced pineapple and cook until caramelized (about 5-7 minutes), stirring occasionally. Set aside to cool.
3. In a large mixing bowl, mash the ripe bananas until smooth.
4. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas, mixing until well combined.
5. In another bowl, whisk together the coconut flour, baking soda, salt, and cinnamon if using.
6. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
7. Gently fold in the caramelized pineapple until evenly distributed.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Banana Bread with Caramelized Pineapple is a delightful and refreshing twist on the classic banana bread. The caramelized pineapple adds a unique flavor and moisture that perfectly complements the bananas. This gluten-free recipe is perfect for breakfast, as a snack, or even as a dessert with a scoop of ice cream on top. Enjoy each slice warm or at room temperature, and savor the tropical flavors that make this banana bread stand out!

Coconut Flour Banana Bread with Cranberries and Orange Zest

This Coconut Flour Banana Bread with Cranberries and Orange Zest offers a bright and fruity flavor profile that’s perfect for any occasion. The tartness of the cranberries balances the sweetness of the bananas, while the orange zest adds a refreshing citrus note. This gluten-free recipe is not only delicious but also packed with antioxidants and vitamins, making it a wholesome choice for breakfast or a snack. It’s an excellent way to brighten up your banana bread routine!

Ingredients:

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1/2 cup coconut flour
• 1/2 cup dried cranberries (or fresh, if available)
• Zest of 1 orange
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the bananas, mixing until well combined.
4. In another bowl, whisk together the coconut flour, baking soda, salt, and orange zest.
5. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
6. Gently fold in the dried cranberries until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Banana Bread with Cranberries and Orange Zest is a delightful and vibrant twist on the traditional recipe. The tart cranberries and refreshing orange zest create a harmonious balance of flavors, making each slice a unique treat. This gluten-free banana bread is perfect for breakfast, a midday snack, or even as a light dessert. Serve it plain or with a dollop of cream cheese for an extra touch. Enjoy the delicious blend of flavors that will brighten up your day!

Note: More recipes are coming soon!