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Homemade Coconut Flour Banana Bread photo

Coconut Flour Banana Bread

This Coconut Flour Banana Bread is moist, healthy, and gluten-free! Packed with ripe bananas and rich flavors, it’s perfect for breakfast, snacks, or dessert.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free
Servings 8 servings

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Loaf Pan
  • Oven mitts

Ingredients
  

  • 6 large eggs
  • 0.75 cup melted butter
  • 0.5 cup yogurt full fat or Greek
  • 0.75 cup very ripe bananas mashed, about 3 medium bananas
  • 0.33 cup coconut flour
  • 0.5 cup granulated sweetener such as coconut sugar or honey, adjust to taste
  • 3 teaspoons cinnamon
  • 1.5 teaspoons baking powder
  • 0.5 cup crushed walnuts optional
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). This ensures that the bread will bake evenly.
  • Grease your loaf pan with butter or line it with parchment paper for easy removal later.
  • In a large mixing bowl, whisk together the 6 large eggs, 0.75 cup melted butter, 0.5 cup yogurt, and 0.75 cup mashed bananas until well combined.
  • In another bowl, mix together 0.33 cup coconut flour, 0.5 cup granulated sweetener, 3 teaspoons cinnamon, and 1.5 teaspoons baking powder. Stir until evenly distributed.
  • Gradually fold the dry mixture into the wet ingredients using a rubber spatula until just combined. Be careful not to overmix.
  • If using, fold in the 0.5 cup crushed walnuts and 1 teaspoon vanilla extract at this stage.
  • Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
  • Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • Use very ripe, brown-spotted bananas for the best natural sweetness and moist texture.
  • For a dairy-free version, substitute melted butter with coconut oil and use dairy-free yogurt.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keyword Banana Bread, Easy, Gluten-Free, Healthy, Moist