This delicious gluten free banana bread is made with coconut flour and sweetened only with ripe bananas and some chocolate chips. This gluten-free banana bread recipe is easy to make and takes only 10 minutes to prep. I am certain that this gluten-free coconut banana bread with chocolate chips will become your family favorite!
This coconut banana bread recipe is gluten-free, grain-free, dairy-free, and paleo-approved! It’s tasty, fluffy, and moist, with a semi-crispy exterior, and does not crumble when cutting. Perfect for any time of the day, whether for breakfast, dessert, or afternoon snack!
Table of Contents
INGREDIENTS AND SUBSTITUTION FOR GLUTEN-FREE BANANA BREAD
- Bananas – You will likely need 2-3 mashed bananas, depending on the size of your bananas.
- Eggs – To bind the ingredients and give moisture!
- Almond batter – You can substitute it for peanut butter, but if you need a nut-free option, you can also use sunflower seed paste or tahini.
- Coconut Oil – You can substitute for butter or another oil.
- Vanilla Extract – Adds flavor.
- Coconut Flour – You can’t substitute for other flour as this recipe was created specifically for coconut flour. When measuring coconut flour, I recommend scooping it into the measuring cup with a spoon and leveling it with a knife. In addition, you can also use a food scale to get a more accurate measurement.
- Baking powder – Helps to grow.
- Sodium bicarbonate – Gives lightness and a golden tone to the cake.
- Sea Salt – To balance the flavors.
- Chocolate Chips – I prefer to use 70% cocoa or semisweet chocolate chips, but you can skip the chocolate chips entirely if you want this gluten-free banana bread to be free of any added sugar. You can also replace the chocolate chips with fruits like blueberries or raspberries.
HOW TO MAKE GLUTEN-FREE COCONUT BANANA BREAD
- Preheat the oven to 180C-350F.
- Prepare a loaf pan by greasing it with coconut oil or lining it with parchment paper.
- Mix together all wet ingredients (pure bananas, eggs, almond butter, coconut oil, and vanilla).
- Then add the dry ingredients (coconut flour, baking powder, baking soda, and sea salt) and mix the batter until smooth.
- Gently stir in the chocolate chips.
- Pour the batter into the baking tin.
- Bake for 45 minutes or until the gluten-free banana bread is golden brown and a toothpick comes out clean.
- Remove from the oven and cool for 20-30 minutes in the pan and then remove from the pan on a cooling rack.
WHAT IS COCONUT FLOUR
Coconut flour is a naturally gluten-free flour made from dried and then ground coconut meat. It is unsweetened, although the natural sugars in coconut give coconut flour a slightly sweet taste.
Coconut flour contains 2 to 3 times more fiber than other gluten-free flour. In addition, it has a milder flavor and is an alternative to nut flour for those who are allergic to nuts. The high amount of fiber also makes coconut flour super absorbent, so when using it for baking, you typically can’t use it as a 1:1 substitute for all-purpose flour or even almond flour.
GLUTEN-FREE BANANA BREAD STORAGE
Let your gluten-free banana bread cool completely before storing it.
I recommend storing it in an airtight container at room temperature for 2 days or in the fridge for up to a week.
Additionally, you can also freeze the gluten-free banana bread for up to three months. Defrost overnight or in the microwave, or heat it in the toaster oven.
MORE BANANA BREAD RECIPE
Coconut Banana Bread
Equipment
- Loaf pan 20x10cm/4x8in
- Large bowl
- Spatula
- Whisk
Ingredients
- 1 cup mashed banana, *see note
- 3 eggs
- ½ cup almond or peanut butter
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ cup (60g/2oz) coconut flour, *see note
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 180°C/350°C
- Prepare a loaf pan by greasing it with coconut oil or lining it with parchment paper.
- In a large bowl, mix the mashed bananas, eggs, nut butter, coconut oil, and vanilla.
- Once the wet ingredients are mixed well, add the coconut flour, baking powder, baking soda, and sea salt. Mix the batter until smooth.
- Gently add the chocolate chips and mix.
- Pour the batter into the prepared loaf pan.
- Bake for 35-45 minutes or until the cake is golden brown and a toothpick comes out clean.
- Remove from the oven and cool for 20-30 minutes inside the loaf pan, then remove from the pan on a cooling rack. It should come off very easily if you grease the pan well or use parchment paper.
- Slice the cake (a bread knife works best), serve, and enjoy.
