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Coconut Flour Banana Bread

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Coconut Flour Banana Bread

This Coconut Flour Banana Bread is gluten, grain and dairy free. It ‘s Paleo friendly, great for low carb diets and has directions for how to make it keto friendly. It’s a light banana tasting Low Carb Banana Bread since it uses one banana instead of the usual three.

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Coconut Flour Banana Bread

I’ve been working on and off for a long time on a coconut flour gluten free banana bread.  When I first started baking with coconut flour this was one of the recipes I started to create.  I’ve been through so many trials with it where it was too moist, the top was sunken in or there was not enough banana flavour.  I finally arrived at this healthy banana bread version.

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Coconut Flour Banana Bread

I polled the fans on the Ditch The Wheat fan page about which picture they preferred for this Paleo banana bread, flower or no flower?  The results were pretty divided and I was left still wondering, flower or no flower?  Which picture do you prefer: flower for a bit of colour or no flower for a more clean picture?

Tools to use for this recipe

Coconut Flour Banana Bread Ingredients:

How to Make Coconut Flour Banana Bread

Preheat oven to 350 degrees F. In a bowl combine egg whites and cream of tartar. Whip the egg whites until stiff peaks form.

In a separate bowl cream together coconut oil and raw honey. Do that for a few minutes until it looks like icing.

Add the egg yolks one at a time to the creamed coconut oil and raw honey. Mix until smooth. Add mashed banana, vanilla and cinnamon until mixed.

Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly add the egg yolk mixture to the whipped egg whites. Mixing it until it is combined.

Line a 7 1/2 inch x 3 1/2 inch loaf pan with parchment paper.

Bake for 50-60 minutes until the top is firm to the touch and a toothpick can be inserted and comes out dry.

How Can I Make this Grain-Free Banana Bread Egg-Free?

Since this banana bread uses 6 eggs and coconut flour I suggest you not try to make this recipe egg-free. Instead search for an AIP banana bread (which would be Paleo friendly and egg-free) or search for an egg-free almond flour banana bread.

How Can I Make This Into a Keto Banana Bread?

I consider this recipe a low carb banana bread since it contains less bananas and sugar than regular banana bread recipes. If you want to take it a step further and make it keto friendly I suggest you replace the raw honey with a sweetener like Swerve or Monkfruit that will replace the raw honey 1:1 and keep the bulkiness that the raw honey added to the recipe. If you divide this bread into 6 servings and remove the raw honey it has 6.7 carbs per serving + the carbs from the sweetener you use. Keep in mind you’ll still get carbs from the banana so it wouldn’t be a carb free snack.

Why Does My Coconut Oil Need to be Solid?

When you bake with butter do you melt the butter? No, not unless the recipe calls for it. You use it in a solid state and mix it into the sugar and eggs. This actually causes little air bubbles when you bake and results in a lighter texture for your baked goods. Since coconut oil replaces butter in a lot of Paleo friendly recipes you should bake with it in a solid state because it affects the finished results of your recipe. If it’s warm where you live or it’s summer time you can make this easy by storing some coconut oil in your fridge for when you need to bake something.

More Yummy Gluten Free Snacks

If you love snacks like this I have two cookbooks you really need to check out asap! Indulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Yield: 6

Coconut Flour Banana Bread

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This Coconut Flour Banana Bread is gluten, grain and dairy free. It ‘s Paleo friendly, great for low carb diets and has directions for how to make it keto friendly. It’s a light banana tasting Low Carb Banana Bread since it uses one banana instead of the usual three.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 6 large eggs, separated
  • 2 tsp cream of tartar
  • 1/2 cup extra virgin coconut oil , Keep it solid. Not liquid. You can make it solid by keeping your coconut oil in the fridge.
  • 1/4 cup raw honey
  • 1/2 cup mashed ripe banana , For me that was 1 banana.
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1/2 cup coconut flour, sifted , It weighed 47 grams.
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees F. In a bowl combine egg whites and cream of tartar. Whip the egg whites until stiff peaks form.
  2. In a separate bowl cream together coconut oil and raw honey. Do that for a few minutes until it looks like icing.
  3. Add the egg yolks one at a time to the creamed coconut oil and raw honey. Mix until smooth. Add mashed banana, vanilla and cinnamon until mixed.
  4. Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly add the egg yolk mixture to the whipped egg whites. Mixing it until it is combined.
  5. Line a 7 1/2 inch x 3 1/2 inch loaf pan with parchment paper.
  6. Bake for 50-60 minutes until the top is firm to the touch and a toothpick can be inserted and comes out dry.

Nutrition Information:

Yield:

6

Serving Size:

6 Servings

Amount Per Serving: Calories: 294

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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24 Comments

  1. Excited to try this! Bought some coconut flour at Bulk Barn, and have been since looking for a tasty recipe to try it with. Thanks!
    Also, I prefer the cleaner look of no flower. It’s just too much decor with it there.

  2. This is not good, at all. I wanted to post because I appreciate real reviews and like to see when others like or don’t like recipes. This one not bad, sorry.

  3. Our family is new to paleo and gluten free eating and being newbies we’ve been trying different bread recipes. This one is definitely the best of the banana recipes. Thanks so much for sharing it with us.

  4. This looks really easy and yummy! Thanks for the post. I also prefer the photo with no flower. :]

  5. I loved this recipe. The separating of the eggs, whipping and creaming seemed like a lot of work at the time, but it really paid off. So moist and delicious! Thanks for sharing.

  6. I didn’t have coconut oil so substituted rice bran oil. The batter was very, very, very runny, like chowder consistency. I added 1/2C (70g) wholewheat flour to make it more like runny pancake consistency (since I’m searching for uses of coconut flour, not trying to avoid wheat). It’s in the oven now, in a bundt tin as it looked too much batter for the loaf tin.

    1. Coconut oil is a solid fat. You made the batter runny by using rice bran oil.

  7. I have a can of pumpkin on hand I was wondering if you think it’s possible to add a 1/2 cup off of pumpkin instead of banana? Also can I substitute maple syrup for honey without destroying original recipe?

  8. Hi Carol
    can i use normal honey or must it be raw honey. I’ve got a bottle of fresh honey I’d like to use up.
    Thanks for the awesome recipe
    kind regards
    Maureen

  9. Hi carol, this looks great, I don’t like to bake/ cook with honey plus it’s on the no go list right now with low FODMAP diet. Don’t have a sweet tooth so often find banana on its own is sweet enough in other recipes I’ve tried. Do you think I could substitute the honey for more banana? Many thanks.

    1. You’ll have to try it out. I don’t experiment with too many versions.

    1. No, I no longer offer that. You can easily check on sites like fatsecret.com

  10. Hi Carol,

    Do you have any suggestions/recommendations on using an ingredient in place of eggs? My kids and I are allergic to eggs so I’ve been baking everything egg-free using Ener-G egg replacer, but I’d like to see if there are other options. Unfortunately, not using eggs completely changes the texture of the bread.

    Thanks so much!

    1. I don’t experiment with egg-free options. I know there are lots of paleo egg-free banana bread recipes on the internet. You can probably find one with an easy Google search. You could try a chia egg? You’ll end up with a denser bread as you know. Coconut flour is probably not the best for egg-free recipes. You might want to try to search for an almond flour banana bread recipe.

    1. I don’t know what foods are safe to give to a 14 month old. You will have to research this.

  11. I like the picture with the flower. Can’t wait to try this! Thanks!

  12. Do we melt the coconut oil or use it in its hard state? Thanks, Carol!

Comments are closed.