Omg omg! Could this bread be any more delicious?
I know it seems silly but I could seriously write you paragraphs about how much I love this bread. How moist, flavorful and surprisingly healthy it is. And yessss! it’s gluten free and paleo and there’s no sugar added (if you leave out the chocolate chips).
Years ago, while shopping at my grocery store obsession, also known as Trader Joe’s, I stumbled upon the beloved coconut flour. Unfortunately, they no longer carry it, HOWEVER it’s widely available at most stores now. My favorite brand is Bob’s Red Mill.
If you remember some of my first posts, I made these coconut flour waffles and then last year these delicious chocolate chunk coconut flour bars. Since then many of you requested more coconut flour recipes, so I made this delicious dairy free and gluten free banana bread. IT’S SO EASY, anyone can make it.
First, what are the benefits of coconut flour? It’s extremely high in fiber; we’re talking about 5-6 grams per 2 tablespoons. Crazy good, right? It also contains healthy fats and is considerably lower in digestible carbs than most other flours.
Secondly, can you substitute coconut flour for all purpose flour? I get asked all the time if it’s possible to substitute coconut flour in place of whole wheat flour, or vise versa. The answer is no! At least not 1:1 anyway. Coconut flour is unique for a few reasons: it’s incredibly absorbent; this means you won’t need to use a lot. Typically I’ll use 1/2 cup of coconut flour for every 1 cup of regular flour; it does vary with every recipe though so be careful. Coconut flour requires A LOT of liquid. I personally think it’s best to stick to recipes that call for coconut flour instead trying to substitute.
See how to make the coconut flour banana bread:
More recipes using coconut flour:
Paleo Chocolate Chip Coconut Flour Banana Bread
- 1 1/4 cups mashed banana (about 3 medium ripe bananas, mashed)
- 1 teaspoon vanilla extract
- 1/4 cup almond butter
- 2 eggs, at room temperature
- 1/2 cup coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, dairy free if desired plus extra for sprinkling on top
Preheat oven to 350 degrees F. Line a 8x4 inch or 9x5 inch loaf pan with parchment paper and spray with nonstick cooking spray.
In the bowl of an electric mixer or in a regular bowl, combine bananas, vanilla and almond butter; mix until well combined, smooth, and creamy.
Add in eggs, one at a time and mix until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
Pour batter into prepared pan and smooth top. Sprinkle a few extra chocolate chips on top. Bake for 25-35 minutes or until tester inserted into center comes out clean.
Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.
For best results, use bananas with lots of brown spots.
Feel free to use peanut butter or cashew butter instead of almond butter. If you use sunflower seed butter, please know that the bread likely will turn green after baking due to a chemical reaction. Don't worry though, the bread will still be good!
Recipe by: Monique Volz // Photography by: Eat Love Eat