I would offer you a introduction to this recipe, and tell you about how it rivals the gluten-laden banana bread I fondly remember my mom making in my childhood, but I recently found this tweet and think it makes the idea introduction
So let’s get right to the recipe, after a few notes on the ingredients.
About the ingredients in this Glazed Coconut Flour Banana Bread
Coconut flour — Coconut flour baked goods can tend to be dry and crumbly, but this coconut flour banana bread turns out moist and light thanks to the bananas and eggs.
Eggs — If I’ve said it once, I’ve said it many times: coconut flour recipes usually require real eggs to hold together and provide moisture. Egg substitutes will not work in this recipe.
Cardamom — My Danish heritage taught me to add cardamom to baked goods. If you haven’t tried cardamom in banana bread, you’ll love the subtle warm spice it adds.
Nut or seed butter — You can use tahini, sunflower seed butter, cashew butter, or almond butter. If you can’t have any seeds or tree nuts, you might try coconut butter but I haven’t tested the recipe with that ingredient.
Citrus glaze — I’m using the glaze that recipe contributor Jean created for her Paleo Lemon Poppyseed Muffins, which she shared here.
- 3 ripe bananas
- 4 eggs, room temperature
- ½ cup coconut flour
- ¼ cup coconut oil, melted
- ¼ cup nut or seed butter of choice (I used tahini, but you could use almond, cashew, or sunflower seed butter)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1½ tsp. vanilla extract
- ½ tsp. cinnamon
- 1½ tsp. ground cardamom
- ¼ tsp. unrefined salt
- 2 Tbs. coconut butter
- 1 Tbs. raw honey
- 1 Tbs. coconut milk
- 1 Tbs. lemon juice
- zest of ½ lemon
- zest of ½ orange
- Preheat the oven to 350 and grease a 9-inch loaf pan with coconut oil or butter.
- Mash the bananas thoroughly in a large bowl with a fork. Add in the rest of the ingredients and whisk vigorously to combine.
- Pour into the loaf pan and bake about 45 minutes, until a toothpick comes out clean. Cool in the pan on a metal rack until warm, then remove from the pan and cool completely.
- To make the glaze, combine all ingredients. Glaze the cooled banana bread and serve. Store leftovers in an airtight container in the fridge for a few days.
I’m currently doing the Keto diet. I have a really yummy banana fosters liquid that I’ve been using in baked goods. If I substituted the liquid for the actual banana, would you advise adding chia seeds? Thanks in advance!
I don’t know how those ingredient substitutions would work.
I remember those days when my mom was packed this banana bread in my lunch box thank you very much for the lovely dish
I don’t see coconut flour in the ingredients list!
My mistake and thanks for letting me know! It’s 1/2 cup coconut flour, and I just updated the recipe.
Brilliant to combine coconut flour and nut butter!
This looks just like traditional banana bread!! So good!!
I made this yesterday and it is delicious. It’s moist and light tasting. The only thing I would do different is make two batches, because there’s only 2 pieces left. Thanks for a great recipe Lauren.
So glad to hear you enjoyed the recipe!
This is my third time making this recipe. The first time, I did not have enough bananas. So I used 2 bananas. I cannot use regular baking powder due to corn allergy, so I put in 1 1/2 t of baking soda and 1/2 t tapioca. I did not have cardamom, so I used 1 tsp each of cinnamon and coriander. I put it in a round cake pan, and baked it like cornbread. It was amazing. It was like bread. The second time I made it with the extra egg, and banana, and it came out like banana bread, more cake like. I made it my third time today the first method, and added lemon zest to the batter. I am using a loaf pan this time with parchment paper, since last time it stuck. Thank you Lauren for an awesome recipe.
So glad you enjoyed the recipe, and thanks for sharing your variations!
Lauren, I have made it into muffins but it only makes 10 standard size muffins. This time I used 1/2 tsp each cinnamon, and cardamom, and 1 tsp of coriander. I found that the crumb is greatly improved by preheating it to 400 F degrees, and cooking it for 20 minutes, and lowering the temperature to 350 F for 15 mins. I am using three large eggs in place of 4 chicken eggs. I added zest of one large lemon. So delicious.
Thanks for letting me know!
I just made the recipe for my mom last day. and she is loving very much your recipe so thanks for the good dish and recipe
I rarely like anything that has bananas in it, but this is great!
interesting twist……thank you!!
Delicious , I Try This to make