How to Make Delicious Chocolate Chip Coconut Flour Banana Bread

There’s something incredibly comforting about the smell of freshly baked banana bread wafting through the house, isn’t there? Today, I’m excited to share my recipe for Chocolate Chip Coconut Flour Banana Bread! This delightful treat is not only gluten-free but also packed with flavor, making it a perfect addition to your breakfast table or an afternoon snack. Plus, it’s a fantastic way to use up those overripe bananas sitting on your counter. And if you’re looking for easy pasta recipes to pair with your banana bread, I’ve got you covered there too!

Why You’ll Love This Recipe

• Moist and delicious, thanks to the bananas and coconut oil.
• Gluten-free and made with coconut flour, perfect for those with dietary restrictions.
• Quick and easy to prepare, making it a great option for busy weeknights.
• Loaded with chocolate chips for a sweet treat that feels indulgent.
• Perfect for breakfast, snacks, or even dessert!

Ingredients

To whip up this scrumptious Coconut Flour Banana Bread, you’ll need the following ingredients:

• 1 cup mashed banana*
• 3 eggs
• ½ cup almond butter
• ¼ cup coconut oil (melted)
• 1 teaspoon vanilla extract
• ½ cup (60 grams) coconut flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup dairy-free mini chocolate chips

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get baking! Follow these simple steps to create your own delicious Gluten Free Banana Bread Coconut Flour masterpiece:

1. Preheat your oven to 350°F (175°C).
2. Prep a loaf pan by greasing it with coconut oil or lining it with parchment paper.
3. In a large mixing bowl, stir together the mashed bananas, eggs, almond butter, melted coconut oil, and vanilla extract until well combined.
4. Once the wet ingredients are mixed, add in the dry ingredients: coconut flour, baking powder, baking soda, and sea salt. Stir until everything is combined.
5. Gently fold in the dairy-free mini chocolate chips.
6. Pour the batter into your prepared loaf pan.
7. Bake for 45 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool for 20-30 minutes on a wire rack before removing it from the pan. It should come out easily if you greased the pan properly or used parchment paper. Slice the loaf (a bread knife works best), serve, and enjoy!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Low Carb Banana Bread Coconut Flour turns out perfectly every time:

• Make sure your bananas are very ripe for the best flavor and sweetness.
• Don’t skip the cooling time! It helps the bread set and makes slicing easier.
• If you want to add a twist, try incorporating nuts or dried fruit for added texture.
• For a fun variation, consider making Coconut Flour Banana Bread Muffins instead! Just pour the batter into muffin tins and adjust the baking time to about 20-25 minutes.

How to Serve

This Banana Coconut Bread Recipe Allrecipes is delicious on its own, but here are some serving suggestions to elevate your experience:

• Spread a little almond butter or coconut cream on top for extra richness.
• Pair it with a warm cup of coffee or tea for a cozy afternoon treat.
• Serve it alongside a refreshing smoothie, like my Homemade Smoothies or Energy Boosting Smoothie.
• For a delightful breakfast, enjoy it with a side of fresh fruit.

Make Ahead and Storage

This banana bread is perfect for meal prep! Here’s how to store it:

• Store leftovers in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months.
• To enjoy frozen banana bread, simply thaw it at room temperature or pop it in the microwave for a few seconds.

So there you have it! A delightful recipe for Paleo Banana Bread Coconut Flour that’s sure to become a family favorite. I hope you enjoy making and sharing this delicious treat as much as I do. Happy baking!