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Homemade Coconut Flour Chocolate Chip Banana Bread photo
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Coconut Flour Chocolate Chip Banana Bread

A moist, grain-free banana bread made with coconut flour and studded with chocolate chips.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 12 slices

Ingredients

  • 1/2 cup coconut flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 tbsp almond butter
  • 1/4 cup coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • 3 medium bananas, mashed
  • 1/2 cup chocolate chips
  • 2 eggs

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, whisk together the coconut flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
  • In a separate large bowl, beat the eggs. Add the almond butter, coconut oil (or vegetable oil), and vanilla extract, and mix until smooth.
  • Stir the mashed bananas into the wet mixture until incorporated.
  • Fold the dry ingredients into the wet ingredients until just combined; the batter will be thicker than wheat-based batters.
  • Fold in the chocolate chips evenly through the batter.
  • Transfer the batter to the prepared loaf pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Equipment

  • 9x5-inch loaf pan
  • Parchment Paper
  • Mixing bowls
  • rubber spatula
  • Measuring cups and spoons
  • Fork or Potato Masher
  • Wire Rack

Notes

  • Measure coconut flour carefully; it is highly absorbent.
  • Batter will be thicker than regular banana bread batter.
  • Use ripe bananas for best sweetness and flavor.
  • Let the loaf cool completely before slicing to avoid crumbling.