Coconut Flour Banana Bread Recipe: Easy Protein-Packed Delight

We all have our tried-and-true banana bread recipe, but a simple ingredient swap helps take it up a notch. Rather than using all-purpose flour for the batter, coconut flour is a surprise twist that infuses this treat with a tropical flavor and a dose of protein. This makes the baked good, which is always a hit at potlucks and bake sales, even more irresistible. Plus, you can stir nuts or chocolate into this banana bread for a crunchy texture that complements the moist cake. Keep reading to learn more about coconut flour, and how to use it to make a tasty and nourishing banana bread loaf!

The basics of banana bread

Although banana bread is classified as a “quick bread” (a bread that doesn’t contain yeast), it’s closer to a cake. Combining mashed ripe bananas with eggs, oil or butter, flour, sugar, baking soda and/or powder and cinnamon produces a moist and sweet treat. However, you can dress it up simply by swapping all-purpose flour for coconut flour.

Why coconut flour is perfect in banana bread

Coconut flour is finely ground dehydrated coconut flesh. You can find it in stores or make it at home by pulverizing dried coconut pulp into a fine powder. Regardless, it’s a flour that’s packed with 3 grams of protein for every 2-tablespoon serving. This is beneficial as the nutrient is associated with cell growth and repair alongside maintaining muscle mass.

While coconut flour gives treats like banana bread a flavor and nutrient boost, using it as a baking substitute requires a bit of precision. “Coconut flour is not an equal parts ratio swap with regular all-purpose flour,” April Franqueza, pastry chef at High Hampton Resort, notes. So, when converting a recipe, she suggests using ¼ to ⅓ cup of coconut flour for every 1 cup of all-purpose flour listed. Once you’ve nailed the amount of coconut flour you’ll need for the banana bread, there’s an additional step that will ensure a moist treat.

Pastry chef’s secret to extra-moist banana bread

Chef Franqueza notes that coconut flour’s high fiber content could make your banana bread dry and crumbly. So, she suggests that “adding an extra banana in your bread will help with moisture.” The additional banana can be small, but make sure it’s mashed to blend well with the other ingredients. Then, the batter is ready to bake until golden brown and tender.

How to make coconut flour banana bread

This Coconut Flour Banana Bread from Lindsey Chastain, founder and CEO of The Waddle and Cluck, is a delicious way to start baking with this ingredient! For added flavor, fold dark chocolate chips or chopped nuts into the batter before it goes into the oven.