Let’s be honest. My kitchen counter has a black banana problem. I can’t bring myself to toss them, even when they look like they’ve seen better days. That’s how this bread was born. I wanted a twist on my usual loaf, something less dense and with a little tropical flair. So I swapped regular flour for coconut flour and crossed my fingers. You know what? It worked. This Banana Bread With Coconut Flour is wonderfully light, with a subtle, sweet nuttiness that just feels sunny. It’s not one of those recipes banana bread that just sits in your stomach. You can browse all my other recipes for banana bread, but this one’s special. If you’re looking for raw banana recipes or recipes with coconut flour, you’ve landed in the right spot. Honestly, most bread flour recipes feel a bit heavy to me now. The best part? That glorious, sticky caramel topping. You pour it into the pan first, then add your bananas. When you flip the loaf out… magic. The bananas have practically candied themselves. It’s a humble loaf that looks like you fussed for hours. It solves my banana problem and makes my house smell like a bakery. What’s not to love?
Table of Contents
- 1) Key Takeaways
- 2) Easy Banana Bread With Coconut Flour Recipe
- 3) Ingredients for Banana Bread With Coconut Flour
- 4) How to Make Banana Bread With Coconut Flour
- 5) Tips for Making Banana Bread With Coconut Flour
- 6) Making Banana Bread With Coconut Flour Ahead of Time
- 7) Storing Leftover Banana Bread With Coconut Flour
- 8) Try these Dessert, Breakfast, Snack next!
- 9) Banana Bread With Coconut Flour
- 10) Nutrition
1) Key Takeaways
So what’s the big deal with this particular recipes for banana bread? It’s all about the texture. Swapping in coconut flour creates a lighter, almost cake-like crumb that’s a total departure from your standard brick-like loaf.
You don’t need a mixer. A couple of bowls and a spoon are all it takes to whip up this loaf. The upside-down part isn’t just for looks. That caramel glaze soaks into the bottom of the bread as it bakes, creating a layer of flavor in every bite.
This is a forgiving recipe. Your bananas might be a quarter cup more or less than mine. It’s fine. The bread will forgive you, and so will I.
2) Easy Banana Bread With Coconut Flour Recipe
We’ve all been there. You buy a bunch of bananas with the best intentions. You’ll have one with your yogurt, maybe slice one onto oatmeal. By day four, you’re staring at three suspiciously spotted specimens that smell faintly of a tropical nursery. That’s the magic hour for banana bread.
I’ve baked a lot of banana bread. My family practically runs on the stuff. But I wanted something different. I wanted a banana bread with coconut flour. Why? Partly curiosity, partly because I love the sweet, nutty flavor it brings. And I’ll admit, partly because I’m cheap and a little goes a long way. This easy recipe banana bread delivers on all fronts.
This isn’t a chore. It’s a 20-minute project that makes your kitchen smell like a bakery crossed with a beach vacation. You get a beautiful, impressive-looking loaf from a simple process. You transform something about to be thrown away into something everyone will fight over. That’s a pretty good deal, I’d say.
3) Ingredients for Banana Bread With Coconut Flour
Ripe Bananas: The blacker, the better. I’m not kidding. Those brown-speckled, super soft bananas you’re embarrassed to eat are liquid gold here. They mash easily and their natural sugars have concentrated. If your bananas aren’t quite there yet, bake them (skin on!) at 300°F for 15-20 minutes until they’re completely black and soft.
Coconut Flour: This is the star. It’s not a one-to-one swap for regular flour. It’s incredibly absorbent, which is why we use less. It gives the loaf a beautiful, tender crumb and that subtle tropical flavor. Just make sure to whisk it well to break up any stubborn clumps.
Eggs and Oil: The eggs provide structure, especially important with the coconut flour. The oil keeps everything moist. I love the extra coconut flavor from coconut oil, but a neutral vegetable oil works perfectly if that’s what you have.
The Caramel Layer (Butter, Brown Sugar, Salt): This is what makes it an “upside-down” situation. Don’t skip the pinch of salt in the caramel. It cuts the sweetness and makes the flavor pop. It’s the difference between sweet and sophisticated.
Baking Soda & Powder: Our leavening team. They work together to give our dense batter the perfect lift, ensuring we get a nice, even rise instead of a sad, dense puck.
4) How to Make Banana Bread With Coconut Flour
Step 1. Make the Caramel Base. This happens first. Melt your butter and brown sugar together in a small pan over medium heat. Stir until it’s smooth and bubbling. Let it bubble for just one minute—this deepens the flavor—then pour it right into your greased loaf pan. Tilt the pan to coat the bottom. Quickly arrange your banana slices in a single layer on top of the hot caramel. They’ll start to soften immediately. Set the pan aside.
Step 2. Mix the Wet Stuff. In a big bowl, mash those ripe bananas. I like a few small lumps for texture. Add the oil, sugar, eggs, and vanilla. Whisk it all together until it’s well combined. It won’t be perfectly smooth because of the banana, and that’s fine.
Step 3. Combine with the Dry Stuff. In another bowl, whisk the coconut flour, baking soda, baking powder, and salt. Dump this dry mix into your wet ingredients. Now, fold gently. Don’t beat it to death. The batter will be thick, like a very stiff muffin batter. This is normal! Coconut flour drinks up moisture.
Step 4. Bake. Spoon your thick batter over the bananas in the pan. Smooth the top. Bake at 350°F. Start checking at 50 minutes. A toothpick should come out clean from the center. The top will be a gorgeous golden brown.
Step 5. The Flip (The Best Part). Let the loaf cool in the pan on a rack for exactly 15 minutes. This is crucial. Less time, and the loaf might fall apart. More time, and the caramel solidifies and glues itself to the pan. After 15 minutes, run a knife around the edges. Place your serving plate upside-down on top of the pan. With confidence (and maybe a kitchen towel for grip), flip the whole thing over. Gently lift the pan. There should be a collective gasp at the beautiful, glazed banana topping.
5) Tips for Making Banana Bread With Coconut Flour
Don’t fight the batter’s thickness. When you first mix the dry ingredients into the wet, you might panic. It looks dry. It looks wrong. You’ll want to add milk or another banana. Resist! Coconut flour needs a minute to fully hydrate. Give it a good stir, walk away for two minutes, and come back. You’ll see it has relaxed into a perfectly thick, spoonable batter.
Use parchment paper for a clean escape. Greasing your pan is mandatory, but for a foolproof release, I always line mine with a sling of parchment paper. Leave some overhang on the two long sides. When it’s time to flip, you can use those paper “handles” to help lift the loaf out. It’s a game-changer, especially with sticky caramel involved.
Let it cool, but not too much. I already mentioned the 15-minute cooling rule, but it bears repeating. That window is when the caramel is still pliable but the loaf is structured enough to hold its shape. It’s the sweet spot between disaster and perfection.
6) Making Banana Bread With Coconut Flour Ahead of Time
You can absolutely get a head start on this bread. The caramel and banana layer can be assembled right in the loaf pan a few hours before you plan to bake. Just cover it with plastic wrap and leave it on the counter. The bananas might weep a little juice, but that’s fine—it just mingles with the caramel.
The dry ingredients can be whisked together and stored in a bowl. The wet ingredients can be mixed and kept covered in the fridge. When you’re ready, let the wet ingredients come to room temperature for about 20 minutes, then combine everything and bake. Easy.
You can also bake the loaf completely a day ahead. Let it cool fully, then wrap it tightly in plastic wrap. The flavors actually meld and improve overnight. Serve it at room temperature the next day, or give it a quick 10-second zap in the microwave to warm it up and soften the caramel a touch.
7) Storing Leftover Banana Bread With Coconut Flour
First of all, congratulations on having leftovers. That’s a rare event in my house. Once the loaf is completely cool, wrap it tightly in plastic wrap or aluminum foil. You can store it at room temperature for about two days. The caramel top might get a little sticky, but that’s part of its charm.
For longer storage, slice it. Place slices in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer the frozen slices to a zip-top freezer bag. They’ll keep for a good two months. To enjoy, you can thaw a slice at room temperature or pop it straight from the freezer into the toaster oven for a few minutes. It’s like having gourmet breakfast on demand.
A word of warning: don’t store it in the fridge unless your kitchen is very humid. The fridge tends to dry out baked goods, especially those made with coconut flour. Room temp or the freezer are your best friends here.
8) Try these Dessert, Breakfast, Snack next!
9) Banana Bread With Coconut Flour
Banana Bread With Coconut Flour
Ingredients
For the Caramel Topping
- 4 tablespoons unsalted butter
- 1/2 cup packed brown sugar (light or dark, I’m not fussy)
- A pinch of salt (trust me)
- 3-4 medium bananas, sliced into 1/2-inch coins
For the Bread
- 1 1/2 cups mashed very ripe bananas (about 3-4 bananas)
- 1/2 cup melted coconut oil or vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- First, get your oven ready. Heat it to 350°F (175°C). Grab a 9×5 inch loaf pan and grease it well. Lining it with parchment paper is a great trick for easy removal later.
- Now, make the caramel. In a small saucepan over medium heat, melt the butter with the brown sugar and that pinch of salt. Stir it until the sugar dissolves and it starts bubbling gently. Let it bubble for just a minute, then pour it directly into your prepared loaf pan. It’ll be hot, so be careful. Tilt the pan to spread it evenly. Quickly arrange your banana slices in a single layer over the caramel. Set this aside while you make the batter.
- For the bread, in a large bowl, whisk together the mashed bananas, melted oil, sugar, eggs, and vanilla until it’s pretty smooth. No need to break out the electric mixer, a good wooden spoon or spatula works fine.
- In a separate bowl, whisk the coconut flour, baking soda, baking powder, and salt. Coconut flour loves to clump, so make sure you break those up. Gently fold the dry ingredients into the wet mixture. The batter will be thick, almost like a muffin batter. That’s normal! Don’t worry if it seems dense.
- Spoon the batter evenly over the bananas in your pan. Gently smooth the top. Pop it in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean, and the top is a lovely golden brown.
- Here’s the hardest part. Let the bread cool in the pan on a wire rack for about 15 minutes. No more, no less. If you wait too long, the caramel will glue itself to the pan. After 15 minutes, run a knife around the edges. Place your serving plate upside-down on top of the pan. Using oven mitts (because the pan is still warm), firmly hold the plate and pan together and flip the whole thing over in one confident motion. Lift the pan away slowly. If a banana sticks, just pat it back into place. No one will notice.
10) Nutrition
Serving Size: 1 slice | Calories: Approx. 280 | Sugar: 22g | Sodium: 180mg | Fat: 14g | Saturated Fat: 10g | Carbohydrates: 38g | Fiber: 4g | Protein: 4g | Cholesterol: 45mg
These values are estimates based on the specific ingredients I use. Your numbers might vary a bit depending on the exact brands of coconut oil or sugar you choose. It’s a treat, for sure, but one with the redeeming quality of using up fruit and packing a decent fiber punch from the coconut flour.
I hope you love this twist on a classic as much as we do. It’s become my favorite recipe to share when friends ask for my best recipes banana bread. For more ideas, like other delicious recipes with coconut flour or creative raw banana recipes, you can always find me over at Eleanor Cooks. Happy baking!
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