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Gluten-Free Banana Bread with Coconut Flour: Super Moist & Healthy Recipe

This delicious gluten-free banana bread is made with coconut flour and is vegan, sugar-free, and incredibly moist. It's perfect for gluten-intolerant individuals or anyone looking for a healthy breakfast or snack option.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 8 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 ripe bananas (the riper, the better)
  • 1/2 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup or honey (for vegan option, use maple syrup)
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper. Make flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp water, let sit for 5 minutes to thicken.
  2. In a large mixing bowl, mash ripe bananas with a fork until smooth.
  3. Add melted coconut oil, maple syrup, vanilla extract, and prepared flax eggs to mashed bananas. Mix well until combined.
  4. In a separate bowl, whisk together coconut flour, baking soda, cinnamon, and salt until no lumps remain.
  5. Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Fold in optional walnuts or chocolate chips.
  6. Pour batter into prepared loaf pan, smooth the top, and bake for 45-50 minutes until toothpick inserted comes out clean.
  7. Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for best sweetness and moisture. Don't substitute other flours for coconut flour. Store in airtight container for 3-4 days or freeze for up to 3 months.