Coconut Flour Banana Bread

When you’re slowly cleaning out your pantry to get ready to move a casual 5,000 miles across the globe, and find that you have an abundance of weird ingredients that won’t make the cut- you’d better use them now. This weekend I decided to tackle the bag of coconut flour that had been lurking among my baking ingredients. Why did I ever buy this? It was nearly full!

Well, I am happy to say that I used 1/2 cup of it in this recipe, so the bag should last me another 7 years. Coconut flour is dry and kind of weird to bake with so my expectations for this banana bread weren’t the highest, but I am happy to report that this was truly delicious!

A bit crumbly, but that’s the name of the coconut flour game. For ~150 calories a slice and no gluten, you can still have your cake and eat it too.

Coconut Flour Banana Bread

Makes 11-12 slices

  • 4 ripe bananas
  • 2 eggs
  • 1/2 c. chunky peanut butter
  • 1 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/2 c. coconut flour
  • 1/2 c. chocolate chips, if desired
  1. Preheat oven to 350F. Line a loaf pan with parchment and then spray with cooking spray.
  2. Mash bananas with mixer on low.
  3. Add in eggs, peanut butter, vanilla, baking powder, baking soda, cinnamon, & salt. Combine.
  4. Mix in coconut flour
  5. Mix in chocolate chips if using.
  6. Pour batter into loaf pan.
  7. Bake about 45 minutes.
  8. Airlift parchment paper from pan and cool bread on baking rack for 30 minutes.
  9. Slice and refrigerate.


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