Coconut Flour Banana Bread
How to make coconut flour banana bread. An easy paleo banana bread recipe, naturally sweetened with dates. This gluten free loaf is made in just minutes in a food processor! Make this easy breakfast bread the whole family will love.
I’m not kidding, this week has been so busy, I’ve actually had to schedule thinking-breathing-chill-out timeouts in my day.
It’s not even work that’s making it like a high speed roller coaster lately.
And it hasn’t even been bad stuff.
I mean, taxes and all that jazz is never the highlight of my week, but I always seem to learn something, so that’s a win.
I think just between everything going on emotionally, physically, and socially, it all adds up.
Sometimes, I think we as humans forget that all the other parts of us that make up who we are.
I don’t know about you, but most of the time, I fail to remember that other things besides work actually require just as much energy as a “normal” tasks.
Digesting emotional, mental, and spiritual things actually requires a great amount of energy to process…
As does working on a project or exercising your muscles.
So, I’ve been trying to be nice to myself and balance everything out the best I can. 🙂
Now for banana bread
Okay!
Long rant over.
Sorry, that it had nothing to do with banana bread…
Except the fact that, with all the processing I’ve been doing lately- I’m starved for some banana bread!
This batch of banana bread was a test to see if baking with dates instead of maple syrup or another sweetener would work.
Turns out, it’s pretty delicious!
This easy coconut flour paleo banana bread was a great way to kick off my morning and slathered with a spoonful of Trader Joe’s peanut butter is just divine.😍
Enjoy!
- 3 medium bananas
- 4 large eggs
- 1/2 cup medjool dates pitted
- 1/3 cup coconut flour
- 1/4 cup golden milled flax meal
- 1/4 cup tapioca flour
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cardamon
- chocolate chips for topping
| Info |
| Cook Time | 50 minutes |
| Prep Time | 5 minutes |
| Servings |
slices
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Rate this recipe!
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Ingredients
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- Preheat oven to 350F. Line the bottom of an 8" by 4" bread pan with parchment paper and grease the sides with coconut oil.
- In a food processor combine all ingredients (except baking powder and chocolate chips) until smooth. Once the batter is smooth, add baking powder and pulse until combined.
- Pour batter into the prepared bread pan (see step one), then sprinkle with chocolate chips (optional).
- Bake on 350F for 35 minutes.
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Nutrition Facts
Coconut Flour Banana Bread
Amount Per Serving
Calories 185
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat NaNg
0%
Trans Fat NaNg
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol NaNmg
0%
Sodium 194mg
8%
Potassium 195mg
6%
Total Carbohydrates 29g
10%
Dietary Fiber 6g
24%
Sugars NaNg
Protein 5g
10%
Vitamin A
2%
Vitamin C
NaN%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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10Comments
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This was a great substitute for my usual banana bread recipe! I did not have tapioca flour so I used almond flour. I loved that the dates made it just sweet enough. It was a hit with the family too so I will be making it again
tank you!!!!! what else can i use instead of the eggs?????
Hi Noam, I’m not sure if flax eggs would work well in this recipe for a sub, but it might be worth a try. 🙂 I haven’t tried it myself to say for sure, sorry.
Hi! This is a wonderful recipe….so so GOOD! I was just wondering what’s the best way to cool the bread after baking. I’ve been letting it sit in the pan before removing but it comes out soggy. Should I be removing it from the pan right after taking it out of the oven and letting it cool separately on a wire rack to avoid the condensation accumulating? Thanks!
Hi Jess, I usually let it cool in the pan for about 10 minutes, then transfer to a cooling rack. Great question! 🙂
Hi! i dont understand much about caloiries and carbs, but since these are your crations, could you help me to know if this recipe has less chances to gain weight than your 5 minute paleo banana bread? Thanks you!
Hi Tay, I’m not really sure- I don’t eat foods based off that really, so I don’t know.
This is absolutely delicious! I didn’t have flax seed meal and substituted with a combination of chia seeds and psyllium husk. It turned out great!
Hi Laura,
I’m so happy you enjoyed the banana bread 🙂
Can’t wait to make this. What is NaNg does that mean for instance that the sugar content is negligible?