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.
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If you prefer a banana bread recipe without coconut, I have a Coconut Free AIP Banana Bread recipe you will love! Or if you can't afford gluten free flours but still need to use up some overripe bananas, you can make flambeed bananas.
⭐ Why you'll love this recipe
- This Coconut Banana bread is quick and super easy to make.
- This recipe is shockingly simple.
- This banana bread is gluten-free, grain-free, vegan, paleo and AIP compliant but nobody will notice.
📖 Ingredient notes
- Bananas. 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.
- Arrowroot. It is a starch. See below for substitutions.
- Tigernut flour. If you don't know what tigernut flour is and want to learn all about it, you can read my post What is tigernut flour.
💭 Substitutions
- Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
- Tigernut flour. There are no substitutions for the tigernut flour in this recipe. If you want to make a banana bread with a different flour, you can try my Chestnut Flour Banana Bread (paleo, vegan), or my Buckwheat Flour Banana Bread (gluten free, vegan) or for another AIP compliant recipe, you can try my Coconut Flour Banana Bread Muffins (vegan, paleo, AIP).
🥣 Step By Step Instructions
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 (tigernut flour, arrowroot, shredded coconut, coconut sugar and baking soda)
Then add the wet ingredients to the dry ingredients. Using a spoon, mix everything until well combined.
Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) loaf pan with a little bit of coconut oil and transfer the batter into the pan.
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!
👩🏻🍳 Top Tip
Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how your chestnut flour banana bread looks", it will fall down or won't rise.
💬 Recipe FAQs
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.
Yes, you can use frozen bananas to make this recipe. Fully thaw them first before using them.
Yes! If you prefer, you can make muffins instead of a loaf.
The recipe stays the same. You just need to use a muffin pan and then cook your muffins for about 20 minutes (instead of 35 minutes for the loaf).
🍪 Other treat recipes you might also like
If you are looking for other recipes using overripe bananas you can check the following recipes :
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Coconut Banana Bread (vegan, paleo, AIP)
Equipment
Ingredients
- 110 grams (1 cup) tigernut flour
- 40 grams (¼ cup) arrowroot (see notes for substitutions)
- 240 grams (1 cup) mashed ripe banana (weight after being peeled which makes about 2 large bananas)
- 30 grams (⅓ cup) shredded coconut
- 60 grams (⅓ cup) coconut sugar
- 50 grams (¼ cup) coconut oil (melted)
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- 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 (tigernut flour, arrowroot, shredded coconut, coconut sugar and baking soda).
- Then add the wet ingredients to the dry ingredients. Using a spoon, mix everything until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) loaf pan with a little bit of coconut oil and transfer the batter into the pan.
- 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 !
Graciela
Hola Bella Bea!!! Te hago una consulta,quisiera saber si las bananas están pesadas con o sin su cáscara,porque las pesé sin cáscara y tuve que usar cuatro en lugar de las dos que usaba siempre,muchas gracias😃
Bea C.
Hola Graciela. Me parace que las bananas que tienes estan mucho mas pequenas que las que compro en Paris. En efecto, Las bananas estan pesadas sin su cascara. Gracias por tu pregunta, voy a poner mas informaciones en la receta.