Banana Coconut Breakfast Bread
Updated Feb 15, 2021, Published Jan 01, 2016
This post contains affiliate links. Please see our disclosure policy.
If you have a loaf or two of this bread made over the weekend, you have nutritious, filling breakfast all week long.

Banana Coconut Breakfast Bread
Ingredients
- ¾ cup coconut flour, sifted
- ¼ cup chia seed meal
- ¼ cup unsweetened shredded coconut
- 2 tablespoons arrowroot starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon ground nutmeg
- 5 large eggs, room temperature
- 2 large very ripe bananas, mashed
- 1/3 cup coconut oil, melted and cooled, plus more for greasing the pan
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Handful of dark chocolate chips, optional
Instructions
- Preheat the oven to 325ºF. Grease a 9x5 inch loaf pan with coconut oil.
- In a large bowl, whisk together the coconut flour, chia seed meal, shredded coconut, arrowroot starch, baking powder, baking soda, cinnamon, salt, and nutmeg. In a medium bowl, whisk together the eggs, bananas, coconut oil, honey, and vanilla. Pour the wet ingredients into the dry and mix to combine thoroughly. Pour into the greased loaf pan and top with dark chocolate chips, if using.
- Bake for 45-60 minutes or until a tester inserted comes out clean. (It may seem like a long bake time, but it’s best to cook this bread low and slow.) Cool completely before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.