Coconut Flour Banana Bread {Grain-free, Paleo, Gluten-Free}
Recipe by:: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
Grain-Free, Gluten-Free Banana Bread made with Coconut Flour
  • 1 cup coconut flour
  • 1-1/2 teaspoons ground ginger or ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 4 large eggs
  • 1-2/3 cups mashed extremely ripe bananas (about 3 to 4 large)
  • ⅓ cup honey or pure maple syrup
  • 2 teaspoons vanilla extract (or vanilla paste if strictly Paleo)
  • ¼ cup virgin coconut oil, melted
  1. Preheat the oven to 325F. Line a 9x5-inch loaf pan with parchment paper; grease the paper with coconut oil.
  2. In a medium bowl, whisk the coconut flour, ginger, baking soda, and salt.
  3. In a large bowl, whisk the eggs until blended; whisk in the bananas, honey, and vanilla (do not add the oil yet).
  4. Add the flour mixture to the banana mixture, stirring until blended and smooth. Whisk in the coconut oil until blended. Scrape the batter into the prepared pan, smoothing the top with a spatula.
  5. Bake in the preheated oven for 55 to 65 minutes or until a skewer inserted in the center comes out clean. Cool in pan for 15 minutes and then use the parchment paper to lifht the bread from the pan onto a cooling rack, Serve warm or cool completely.
An equal amount of unsalted butter, melted, can be used in place of the coconut oil.

For optimal storage, store the cooled bread in an airtight container or bag in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Nutrition Information
Serving size: 1 slice Calories: 166 Fat: 7.4 g Saturated fat: 5.7 g Carbohydrates: 22.3 g Sugar: 12.1 g Sodium: 181 mg Fiber: 4.8 g Protein: 3.8 g Cholesterol: 62 mg
Recipe by power hungry at