This paleo banana bread made with coconut flour is moist, cakey, and delicious!
Banana bread was a staple in my house growing up. Every time I see that our bananas are starting to get brown I automatically start craving banana bread! The bread we grew up on was made with white flour and a lot of white sugar. So, I set out to see if I could develop a recipe for paleo banana bread made with coconut flour, that doesn’t contain any added sweeteners!
This coconut flour banana bread is paleo, gluten-free, grain-free, and dairy-free. Plus, it’s nut-free and has no added sugar or sweeteners. It’s simply sweetened with bananas! But you won’t miss the sugar, because the three overripe bananas in this recipe make the bread plenty sweet.
The best way to ensure you have overripe bananas on hand when you need them is to wait until they get brown, then stick them in the freezer until you’re ready to use them. They are easy to thaw out and even though they look gross because they turn black, they are extremely sweet and perfect for baking!
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Paleo Banana Bread Ingredients
This paleo banana bread is made with a base of coconut flour and two tablespoons of arrowroot flour. The full fat coconut milk I use is canned. It makes the batter extra creamy and rich.
The recipe also calls for three eggs, three overripe bananas, and a few other simple baking ingredients that you probably already have on hand. You can use any kind of salt, but I use pink Himalayan salt in all my cooking and baking, because it has a lot of heath benefits.
Feel free to play around with the spices in your paleo banana bread loaf! I added cinnamon, ginger, and nutmeg because they’re some of my favorites in baked goods. The recipe only includes them in small amounts and the taste isn’t strong. Add more if you like a more strongly spiced loaf.
Here are some of my favorite brands of products that you can find on Amazon for this recipe:
Full Recipe:
This moist and cakey paleo banana bread is made with coconut flour and has no added sugar or sweetener, because it's only sweetened with bananas. The recipe is gluten-free, grain-free, dairy-free, and nut-free.
- 3 overripe bananas, mashed
- 3 eggs
- 1/4 cup full fat coconut milk
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 2 tbsp arrowroot flour
- 1 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
Preheat the oven to 350° F. Mix together the wet ingredients in a large bowl.
Add the dry ingredients to the wet and mix again, but don't over-mix because it can interfere with the bread's rising. It's ok for the batter to be a little lumpy.
Pour the batter into a loaf pan greased with coconut oil, and bake for 45 minutes. After letting it cool for 10 minutes, transfer it to a wire rack to cool completely before slicing and eating. Enjoy!
