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gluten-free banana bread with coconut flour

Gluten Free Banana Bread with Coconut Flour

The sweetness of banana and honey, the bitterness of dark chocolate and coffee and the energy from the secret ingredient: this jazzy banana bread has it all!

Course Snack
Cuisine American
Keyword chocolate banana bread with coconut flour, gluten free banana bread
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 50 minutes
Servings 12 people
Calories 175 kcal


  • 2 tbsp ground flaxseed grind seeds in coffee grinder
  • 3 large bananas extra ripe
  • 1 tbsp almond butter sub peanut butter if desired
  • 1/3 cup honey
  • 1 cup coconut flour
  • 1/3 cup cocoa powder
  • 2 tbsp coffee flour
  • 1/2 tsp baking soda
  • 1.5 tbsp kosher salt divided
  • 1/3 cup chocolate chips


  1. Pre-heat oven to 350 F and grease a 8x4 bread pan.

  2. Add ground flax and water in a bowl and whisk thoroughly, creating a slurry. (see notes for substitute)

  3. Add in peanut butter, honey and mashed bananas. Mix thoroughly.

  4. In a separate bowl, mix coconut flour, cocoa powder, coffee flour, baking soda and 1/2 t salt and mix well. 

  5. Combine dry ingredients into wet ingredients and fold mixture until it is smooth and uniform. 

  6. Pour mixture into bread pan, sprinkle chocolate chips and remaining teaspoon of salt on top. 

  7. Place pan in oven and bake for 25-30 minutes. Stick a fork or tooth pick in the center of the bread, if it comes out clean you are ready to eat. Enjoy :)

Recipe Notes

*If you don't have flax: swap out flax + water slurry for 2 eggs, well beaten. 

*If you don't have coconut flour: swap out the 1 cup of coconut flour for 3 cups of regular, all purpose flour.