Coconut Flour Banana Bread with Walnuts

This easy Coconut Flour Banana Bread is deliciously moist, with walnuts adding a satisfying crunch. It’s healthy enough for breakfast, a sweet snack or dessert and fits gluten-free, dairy-free and grain-free diets. Plus, it contains no oil or butter.

Quick to make in a food processor, simply blend the ingredients, pour the batter into a loaf pan and bake. It also freezes well, so you can always have a slice ready to enjoy at a moment’s notice.

Coconut flour benefits

Coconut flour offers several advantages, especially if you’re seeking an alternative to all-purpose flour for baking banana bread:

• Gluten-free: Coconut flour is a great substitute for wheat-based flours, making it suitable for those with gluten sensitivities or celiac disease. Just ensure you use it in recipes designed for coconut flour, as it absorbs more moisture and requires extra binders like eggs.
• Higher in fiber: Coconut flour is rich in fiber, which supports digestion and helps keep you full longer, making it a great option for appetite control.
• Lower in carbs: Compared to traditional flours, coconut flour is lower in carbohydrates if that’s something that suits your goals.
• Slightly sweet flavor: Coconut flour has a natural subtle sweetness, which means you can use less sweetener in your recipes.

Tips for baking with coconut flour

Since coconut flour behaves differently from other flours, keep these tips in mind to ensure the best results:

• Measure in grams, not cups: Coconut flour can vary in density depending on how it’s scooped into a cup, so it’s best to use a scale to measure it in grams. This ensures accuracy, as even a small excess of coconut flour can make your bread dry and crumbly.
• Use enough binding ingredients: Coconut flour is crumbly, so you need adequate binding agents like eggs. In this recipe, five eggs provide structure and help keep the bread from falling apart.
• Don’t overbake: Overbaking is a common mistake when using coconut flour. Keep an eye on the bread and test doneness by inserting a toothpick into the center, removing the bread from the oven when it comes out clean.

Ingredients for coconut flour banana bread

• Bananas: Provide natural sweetness and flavor. For sweeter bread, use overripe bananas, as their sugars are more concentrated.
• Coconut flour: Keeps the banana bread both gluten free and grain free.
• Eggs: Bind the ingredients together, helping the bread hold its shape. They also add protein, healthy fats and essential nutrients.
• Coconut sugar: Lightly sweetens the bread without overpowering the banana flavor.
• Mixed spice: A British blend of cinnamon, coriander, nutmeg, ginger and cloves that adds a warm, fragrant flavor. If you don’t have mixed spice, pumpkin pie spice or ground cinnamon can be used instead.
• Baking soda: Helps the bread rise by creating air pockets, contributing to a lighter crumb when combined with vinegar.
• Apple cider vinegar: Activates the baking soda for rise and lightness.
• Fine salt: Enhances the natural flavors and helps balance the sweetness and spices.
• Walnuts: Add a crunchy texture and a rich, buttery flavor. They also provide healthy fats, making the bread more filling.

Additional coconut flour banana bread mix-ins

• Chocolate chips: Fold in some chocolate chips for a classic chocolate-banana combination, and sprinkle a few extra on top before baking. Dark, milk or white chocolate all work nicely.
• Chopped chocolate: For a chunkier texture, roughly chop your favorite chocolate bar and mix it into the batter. The larger pieces will melt and create gooey pockets of chocolate throughout the loaf.
• Crystallized ginger: If you love a sweet and spicy kick, add roughly chopped crystallized or candied ginger to the batter.
• Coconut flakes: Top the banana bread with a sprinkling of coconut flakes before baking in the oven.
• Dried fruit: Cranberries, currants, raisins, dried blueberries or chopped dates all add a chewy, sweet contrast that complements the spiced flavor of banana bread.

How to store coconut flour banana bread

Store coconut banana bread in an airtight container in the fridge for up to one week. This helps to maintain its freshness and stop it from drying out.

You can also freeze slices of banana bread for up to three months. Wrap the slices individually before placing them in a freezer bag, or layer the slices in an airtight container separated by parchment paper to prevent sticking. To defrost, place slices in the fridge overnight, or heat them in the microwave as needed.

More healthy baking recipes

• Flourless Zucchini Brownies with Chocolate Frosting
• Small Batch Paleo Chocolate Chip Cookies
• Vegan Sweet Potato Bread with Chocolate Chips
• Gluten Free Pumpkin Bread without Dairy
• Almond Flour Double Chocolate Zucchini Muffins

Check out the Baking Recipes page for more ideas.

Coconut Flour Banana Bread with Walnuts Recipe

Notes

1. Banana – Weigh your banana on a kitchen scale after peeling. You will need about 3 to 4 bananas to get 340 grams of flesh, depending on their size. For sweeter bread, use overripe bananas.
2. Spices – I enjoy mixed spice, which is a British spice blend of cinnamon, coriander, nutmeg, ginger and cloves. You could substitute pumpkin pie spice, or use plain ground cinnamon with a dash of allspice, nutmeg and/or cloves.
3. Coconut flour – For best results, weigh your coconut flour in grams on a kitchen scale. This is because cup measures can be unreliable, depending on how the flour packs into the cup.
4. Vinegar – The vinegar reacts with the baking soda (also known as bicarbonate of soda) to help the bread rise. If needed, you can substitute apple cider vinegar with lemon juice or white vinegar. Alternatively, you can omit both the baking soda and vinegar and use 2 teaspoons of baking powder instead, as it already contains an acidic compound.
5. Walnuts – Use fresh walnuts with a buttery, slightly sweet flavor. Avoid walnuts that have gone bad, as they can develop a bitter or sour taste. You can also substitute with other nuts, like pecans, or use chocolate chips for an extra treat. I go though more mix-in ideas in the body of this post above.
6. Storage – Store the banana bread in an airtight container in the fridge for up to 1 week, or freeze individual slices wrapped tightly or separated in an airtight container for up to 3 months. Defrost in the fridge overnight or heat in the microwave when ready to enjoy.

Nutrition Facts

• Serving size: 1 slice
• Energy: 169 Calories / 706 Kilojoules
• Total Fat: 8.7 g
• Saturated Fat: 2 g
• Total Carbohydrate: 15.7 g
• Dietary Fiber: 4.6 g
• Sugars: 12.2 g
• Protein: 5.8 g
• Sodium: 168 mg
• Potassium: 211 mg