This coconut banana bread is simple and easy to make. A delicious way to use up over ripe bananas. A banana bread with coconut oil and shredded coconut for a delicious coconut flavor. This recipe is vegan, paleo and AIP compliant.
About the ingredients
Banana bread is famous for using up over ripe bananas.
But technically, in this recipe, you can use bananas at any stage of ripeness. I mostly use ripe bananas with many black spots but I've also made this bread with bananas that were just beginning to get spotty. Bananas that have turned completely black can also be used.
Keep in mind that the more ripe the banana, the sweeter it is and the stronger banana taste it has.
You can also use frozen bananas, fully thaw them first before using them.
About the flours used in this recipe
You will find here 2 different versions of my banana bread : one is paleo and the second one is AIP elimination phase compliant. Each version uses a different type of flour as follows :
- For those on a Paleo diet : you can either use chestnut flour or tigernut flour and arrowroot
- For those on the Auto-immune Protocol (AIP) : you have to use tigernut flour and arrowroot. No other options for you if you want to stay elimination phase compliant. If you don't know tigernut flour and want to know more about it you can read The complete guide to tigernut flour.
Arrowroot is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Both are paleo and AIP compliant. Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
As some of you already know, I'm not exactly Paleo, nor AIP, but my diet is something in between according to my own sensitivities. So I'm lucky enough to be able to eat any of those 2 versions.
Those 2 options taste very differently thanks to the flours used in them.
Can I freeze this Coconut Banana Bread?
Yes, it freezes very well. Once this banana bread is cooked, allow it to cool completely at room temperature on a plate or wire rack. Once cool, you can freeze it.
My favorite way of freezing it is by slicing it and transferring the banana bread slices to a freezer bag before storing it in the freezer.
This way, I can easily take one slice out of the freezer, pop it in the toaster and here I have a delicious treat ready in a couple of minutes! If you don't have a toaster just allow the banana bread to come to room temperature on the counter.
You can also freeze this banana bread whole, without slicing it.
Other banana recipes you might also like
If you are looking for other recipes using overripe bananas you can check the following recipes :
- Coconut flour banana muffins (AIP, paleo, vegan)
- Banana blueberry muffins (Coconut free, AIP, paleo)
- Coconut free Banana bread (AIP, paleo, vegan) (perfect if you can't or won't have coconut)
- Healthy Banana Carrot Muffins (gluten free, vegan, paleo, AIP)
- Banana flambe (AIP, paleo, vegan)(also called banana foster) a super easy and inexpensive flourless recipe that is a staple here in France
Coconut Banana Bread (vegan, paleo, AIP)
For Paleo diet
- 150 grams chestnut flour
- Preheat oven to 360° F (180° C)
- Peel the bananas, put them in a large bowl and mash them with a fork. Add the coconut oil and apple cider vinegar and mix until well combined.
- In a separate bowl, mix all the dry ingredients (flour, shredded coconut, sugar and baking soda). Then, transfer the dry ingredients in the banana and coconut oil mix. Using a spoon, mix everything until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin with a little bit of coconut oil and transfer the batter into the tin.
- Bake for about 35 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. And voilà!Bon appétit !