Mini Coconut Flour Banana Bread

Enjoy moist and fluffy coconut flour banana bread, a perfect gluten-free treat for year-round snacking. Ideal for holidays or cozy mornings, this wholesome recipe is naturally sweet and satisfying.

Over the years, I’ve tried countless recipes, but this coconut flour banana bread has earned a permanent spot in my kitchen. It’s naturally gluten-free, delightfully moist, and packed with that rich banana flavor. Whether it’s for a lazy weekend breakfast or a quick snack on a busy day, this recipe always delivers.

Using coconut flour in this quick bread keeps it gluten-free and adds a subtle nutty flavor and extra fiber. It's what I use in my keto pancakes and low-carb chocolate chip cookies, too. Plus, bananas are nature’s sweetener, which means you can skip a lot of the added sugar without sacrificing flavor. It’s the perfect way to use up those overripe bananas sitting on your counter.

Banana bread always feels right, but there’s something extra cozy about making it during cooler months. The smell of baking fills the house with warmth, and it’s a go-to for gatherings. But this bread is so good, you’ll want to make it year-round.

Ingredients

• Mashed Banana: Adds natural sweetness, moisture, and flavor to the bread.
• Egg: Acts as a binder and provides structure, ensuring the bread holds together.
• Almond Butter: Adds richness, healthy fats, and a subtle nutty flavor.
• Coconut Oil: Contributes to the bread's moist texture and enhances the flavor.
• Vanilla Extract: Boosts the overall flavor with a warm, sweet aroma.
• Coconut Flour: Creates a gluten-free base, adds fiber, and gives the bread its structure.
• Baking Powder: Helps the bread rise and achieve a fluffy texture.
• Baking Soda: Works with the acidic components to create lift and tenderness.
• Salt: Enhances all the flavors and balances the sweetness.

Scroll down to the recipe card for quantities used.

Instructions

Once you've gathered your ingredients, you'll want to preheat your oven to 350°F and grease a 5 ½ x 3-inch mini loaf pan. Then follow these simple directions to make the batter and bake the loaf.

Hint: Let the batter sit for a few minutes before baking to allow the coconut flour to absorb the moisture fully, ensuring the bread has the perfect texture and isn’t too dry.

Variations

Here are some ideas to personalize this banana bread coconut flour recipe:

• Tropical Twist: Add shredded coconut and a handful of chopped pineapple to give the bread a tropical flair. It's perfect for a summer gathering or Hawaiian-themed meal.
• Spicy Comfort: For guests who enjoy bold flavors, incorporate ground ginger, cinnamon, and cloves to give the bread a warm, spiced kick. A spicy option is ideal for fall or winter.
• Nutty and Sweet: If you love Mediterranean flavors, add chopped pistachios, almonds, or walnuts along with a drizzle of honey to enhance both the texture and taste.
• Mexican-Inspired: A pinch of cinnamon, cocoa powder, and a touch of chili powder can infuse your banana bread with the vibrant, bold flavors of Mexican cuisine.
• Vegan Option: Swap the egg for a flaxseed or chia egg and use a plant-based sweetener like maple syrup to make the recipe vegan-friendly without compromising flavor.

Tips

Here are some more helpful tips for making this recipe:

• Measure coconut flour properly. Coconut flour absorbs a lot of liquid, so it's important to measure it correctly by spooning it into your measuring cup and leveling it off.
• Mix gently: Be careful not to over mix the batter. Stir until the ingredients are combined to avoid a dense texture.
• Let it cool. Allow the bread to cool completely before slicing to ensure it sets properly and holds its shape.
• Check for doneness: Since oven temperatures can vary, check the bread with a toothpick. If it comes out clean, the bread is ready!
• Storage: Store leftovers in an airtight container at room temperature for a few days or freeze slices for longer-lasting freshness.

Serving suggestions

When it comes to serving this banana bread with coconut flour, the possibilities are endless. A simple and classic option is to enjoy it as-is, with a warm cup of coffee or tea for a cozy breakfast or snack. If you prefer a bit of extra richness, spread a layer of butter on top.

For those who follow a specific diet, this gluten-free bread can easily be tailored to fit a variety of dietary needs. If you're looking to make it lower-carb, you can replace some of the banana with a bit of pumpkin puree to reduce sugar content while still maintaining moisture. This recipe is also naturally dairy-free, but if you're looking for a creamier option, you could serve it with coconut whipped cream or a little vegan butter.

If you're looking to level up this banana bread for a special occasion, consider serving it with fresh fruit like berries or a side of yogurt. For a dessert-style treat, top slices with a scoop of vanilla ice cream or a drizzle of dark chocolate for extra decadence. You could also pair it with other coconut flour baked goods like keto brownies.

Storage

To store the banana bread, simply let it cool completely and then wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days, or you can store it in the refrigerator for up to a week to keep it fresh longer.

If you want to keep it for an extended period, freeze individual slices or the entire loaf. Just wrap it in plastic wrap and then aluminum foil before freezing, and it will last for up to 3 months.

When you're ready to enjoy the bread again, simply let it thaw at room temperature for a few hours or heat it in the microwave for about 20 to 30 seconds. If you prefer a warm, slightly crispy texture, you can reheat it in the oven at 350°F for 5 to 10 minutes or grill it in an oiled skillet.

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