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With Thanksgiving here, I wanted to make a delicious healthy dessert to put out on the table for quests that drop in over the week. I was planning on making a cranberry bread, but since I had a whole bunch of ripe bananas sitting on my kitchen counter, I decided to make a coconut flour banana bread. I usually don’t eat dessert after the big meal, but I love leftovers and that includes leftover desserts! There’s nothing better than having a healthy desert in the fridge to grab so you can concentrate on shopping all through black Friday weekend! Shopping really brings on an appetite!
My family loves banana bread and even those who aren’t gluten free, love this coconut flour banana bread!
I made this coconut flour banana bread with only coconut flour and no almond flour because a few in my family are allergic to almonds. But since they can eat walnuts, I added walnuts to the coconut flour to add a little more flavor. You can make this recipe for coconut flour banana bread without any nuts, it’s optional. I crushed up the walnuts adding it to the batter and also sprinkled them on top to give it a little extra flare.
What I love about making banana bread is that you don’t need to add in any extra sugar because the bananas provide some sweetness and great flavor. You don’t even have to add any honey and it’s still sweet enough.
This coconut flour banana bread is a wonderful dessert and makes a great snack. It is fluffy, moist and tastes delicious. Everyone in my family enjoyed the bread this past week when I was experimenting with the recipe, so I think I’ll have to make two, to bring to our family get together for the holiday.
Coconut Flour Banana Bread Recipe
Ingredients:
3/4 cup coconut flour (see it here)
4 eggs
2 mashed bananas
1/4 cup coconut oil (melted) (see it here)
1 teaspoon cinnamon, preferably Ceylon cinnamon (see it here)
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar (see it here)
1/2 teaspoon sea salt (see it here)
1/3 cup chopped walnuts (save some for sprinkling on the top)
*nuts are optional
Instructions:
1. Combine dry ingredients in a bowl and mix.
2. Combine wet ingredients in a separate bowl and mix.
3. Slowly add dry ingredients to the wet ingredients while mixing.
4. Once batter is ready, stir in the chopped walnuts. Remember to save some for sprinkling on the top.
5. Grease a bread pan with either coconut oil or butter. I used a 5×9 pan.
6. Scoop batter into the bread pan and smooth out the top with a knife.
7. Sprinkle chopped walnuts over the top (if wanted).
8. Bake at 350 degrees for about 40 minutes.
*Let cool before serving.
Enjoy the coconut flour banana bread! and Happy Holidays!
I am intrigued about cranberry bread now that you mentioned it. How would you suggest to substitute cranberries in this recipe?
-Thanks!
I am intrigued about making cranberry bread now that you mentioned it. How would you substitute cranberries in this recipe?
You can just add fresh cranberries to this coconut flour banana bread recipe. I’ve done that before 🙂
Hi Coco This is my first time baking with coconut flour! The banana bread is amazing. But my hubby says it s a bit too moist. How much more flour can I add without having to add another banana?
Glad you liked it! Maybe try adding 3 tablespoons.
Hi Lori,
I made this recipe but I ommited the nuts and added 1/2 C. of Cranberries (whole). The flavor was delicious but it turned out dry as well. What do you think of adding 1/2 of Unsweetened Applesauce. Would that take care of the dryness?
That should work great or you could add water or coconut oil.
Dear Lori, I just made this bread and the house smells wonderful. The batter was rather dry when I put it into the pan and it did turn out rather dry. I am wondering what I could do to make it a bit more moist. I did not have fresh cranberries, so used dried… that may have made a difference I guess.
Glad it made the house smell nice! Did you substitute any other ingredients? Did you measure the coconut oil when it was melted? You could add some water or more coconut oil to make it more moist. 🙂
Yes, I did measure it after it was melted and I will use more water to make it more manageable – I should have thought of that as I was pushing it into the pan! It tastes great and I love it crumbled with yogurt!
Glad it still turned out good! 🙂 You can definitely just add a little more water next time to make it more moist.
Hi Lori,
I’m sure you know me by now. 🙂 I made this banana bread in a muffin pan and they are still cooking after 30 minutes. The batter is still wet/mushy. Any ideas?
Thanks,
Yoli
PS. about the eyeliner, I did add more ingredients to make it more consistent on my eye but that did not work. I will buy Aubrey organics aloe gel to see if that will make a difference. Thanks so much
Hi Yoli,
I haven’t tried it with muffin pans, I used an 8×8 pan, let us know how it turned out. It may take longer to cook if the muffins are larger in size, the pan I used made a rather ‘short’ loaf of bread.
The Aubrey organic brand should work great, it’s the one I use. I’m still surprised the other brand didn’t have the same consistency.
I love your recipes.
Thanks Margaret!