My banana bread recipe using a combination of almond and coconut flour has an excellent balance of moisture and texture. I really wanted to have that for the coconut flour only recipe, however some readers reported it being on the wet side, and I’ve been wanting to improve upon it as well. So, I recently circled back to the banana bread recipe using only coconut flour to see if I could improve the consistency while reducing the moisture.
I’ve been heads down testing this new version of banana bread using coconut flour, and it’s ready for you! It uses just a few ingredients: bananas, coconut flour, baking soda, salt, and a touch of vanilla extract. And no sweetener! It’s naturally sweetened using ripe bananas. It’s moist but not too moist, and light in texture. I also cut the eggs down from three to two, so you can now easily substitute the eggs with flaxseed eggs or other plant-based equivalent of 2 large eggs.
Another thing to note about baking with coconut flour is the results tend to stick to the sides of the pan, so using parchment paper or silicone baking molds are what I recommend. Lately I’ve been using parchment liners specifically made for bread loaf pans. Here’s one I use when I want the sides to come out perfectly, but note that they’re a bit pricier than using parchment paper from a roll. You can also just generously grease the sides of your bread pan. Up to you. Enjoy!