Best Ever Coconut Flour Banana Bread

I’ve said it before, but I’ll say it again: Coconut flour is SO tricky to work with. You’d think by now, after developing recipes like my Coconut Flour Zucchini Bread, Coconut Flour Carrot Cake, and Coconut Flour Lemon Poppy Seed Muffins, I would have a pretty good idea of how to make practically any baked good with coconut flour. However, it still took me 6 different attempts to get this recipe right. My picky toddler has deemed this coconut flour banana bread the “best ever,” so I suppose my effort was worth it!

The resulting Coconut Flour Banana Bread is moist, without being gooey in the middle, and is also not overly sweet. It could still pass as “normal” banana bread, which is why I added just a touch of natural sweetener, but you could definitely omit the coconut sugar entirely if you don’t mind having a less-sweet bread for your family. Keep in mind that the riper your bananas are, the sweeter the resulting loaf will be, so be sure to use bananas with LOTS of black spots on their skin for best results.

This Coconut Flour Banana Bread recipe is:

  • Gluten-free and grain-free
  • Naturally sweetened, with the option of using NO added sugar if you prefer
  • Oil-free
  • Nut-free (technically coconut is classified as a fruit)
  • Fast to prepare! The batter can be ready in just 10 minutes before baking it.
  • Higher in protein
  • Super-moist and delicious!

Like most coconut flour recipes, this one does require more eggs than a recipe using any other type of flour. Coconut flour is freakishly absorbent, and because of that it requires eggs for both structure and moisture. Trust me when I say that I used as few eggs as necessary to produce a good result. On the bright side, the eggs do give this bread more protein in each slice. If you need a vegan recipe, check out my Vegan Almond Flour Banana Bread recipe, or the Vegan Buckwheat Banana Bread (which is nut-free) found in my cookbook, Everyday Detox.

4.86 from 7 votes
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Best Ever Coconut Flour Banana Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 

This is the BEST coconut flour banana bread recipe! No oil or added sugar required, this bread is moist and healthy. Gluten-free, nut-free, Paleo.

Course: Breakfast
Servings: 12
Calories: 70 kcal
Author: Detoxinista.com
Ingredients
  • 4 very ripe bananas (about 1 1/2 to 1 3/4 cups mashed)
  • 3/4 cup coconut flour
  • 5 eggs
  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
  2. In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed.
  3. Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
  4. Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge, though you might eat it all before then!

 

Substitution Notes:

  • There is no substitution for coconut flour, so if you’d like to use another flour please see my two suggestions that I mentioned earlier in this post.
  • I did test this recipe using 1/4 cup of maple syrup, and the result was slightly sweeter and much more moist. I thought it was “too moist” to serve to company, but the results were just fine if you’re only serving this to your family. You can also omit the sweetener entirely if you don’t mind it tasting less sweet.
  • I don’t think flax or chia eggs would work in this recipe, because they would result in a very gooey center. Feel free to experiment, if you like, but I also mentioned my two vegan banana bread recipes earlier in this post if you’d prefer to start with those.

Also, I should mention that I do have a vegan Coconut Flour Banana Muffin recipe in my first book, Everyday Detox. If you need an egg-free coconut flour recipe, be sure to check that one out!

Reader Feedback: Do you have a favorite quick bread that I haven’t covered yet? Be sure to check out my Coconut Flour Zucchini Bread and Vegan Pumpkin Bread, too!

 

 

 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

25 thoughts on “Best Ever Coconut Flour Banana Bread

  1. Julia

    You said it, girl…grain-free baking is definitely tricky! I absolutely love banana bread using coconut flour…I’ll definitely have to give this a try the next time I go to bake a loaf! 😉

    Reply
  2. Sasha

    This looks great!! Do you think I could turn these into muffins? If so – what would you recommend for baking time and how many do you think it would make?

    Reply
    1. Jen

      I was wondering the same thing, so I tried it! The recipe made 12 muffins. I had to cook them for about 32 minutes in order for them to feel firm enough, and they were perfect after they cooled. I used my silicon muffin pan, and I did have to run a knife around the edges of the muffins to pop them out.

      Thanks for the great recipe, everyone from toddler to adult enjoyed them 🙂

      Reply
  3. Dana

    Hi Megan!

    I was just wondering if you had ever done any of the gut healing diets such as GAPS?
    I noticed you eat grain-free/gluten-free and was just curious.
    Thanks!

    Dana

    Reply
    1. Natallia

      I wanted to give it to my 9m old as well! Is it too early to give coconut sugar? He had coconut meat and coconut milk and did well with it!

      Reply
  4. Denise

    Your son is absolutely right! I made this bread and it’s amazing!! I have a feeling I will be making this a lot. My kids (2, 4, 6 and 8) love it too!
    Thank you for your hard work.

    Reply
  5. SAM

    So I gave had to start doing AIP due to autoimmune issues, I love your recipes, could I change them to fit this new life style?

    Reply
  6. Patti

    Oh my! YES!! This bread is aptly named! I made this bread today. This recipe will replace my former banana bread recipe that I have used for years. Perfect amount of sweetness. Great texture. Easy to make. Healthy ingredients. LOVED IT! Thank you for a great recipe. 🙂

    Reply
  7. Lisa

    This is delicious!! Thank you for this. I made it with four frozen and thawed bananas and didn’t add any sweetener. This morning I went to serve it to my family and thought I’d put honey out for an option, but quickly put the honey away after tasting the bread. Perfectly sweet on its own! Everyone loved it.

    Reply
  8. Mercedes

    This looks so amazing, can’t wait to try this the next time I make banana bread. I’d love to see you do a tiger nut flour banana bread! It’s a flour I’m super curious about but haven’t experimented with yet.

    Reply
  9. Erin @ burdenfreecaregiving.com

    Detox recipes are exactly what I need now. This does look fabulous for my sweet tooth! I am currently drinking my detox tea while looking around your blog. Megan, your site is perfect for all the people who are trying to detox and eat healthier.

    Reply
  10. Kelly

    I omitted the coconut sugar but added 1/2 c. of dark chocolate chips. My husband and I both thought it was very good, especially for a healthy option.

    Reply
  11. Natallia

    Any suggestions on how to adjust the ingredients to make it in a 10″ loaf pan? I added an extra banana and extra egg and a little bit more of the rest of the ingredients. Even though it came out good, it wasn’t great as it was too moist! Would appreciate any suggestions!

    Thanks so much!

    Reply
  12. Daryl

    I’ve probably made every one of Megan’s banana bread/cake/muffin recipes, and although I love them all, this is probably my favorite. I was worried that five eggs would be too egg-y for me, but the texture is perfect, and it’s just the right level of sweetness. And the best thing is that this is probably the easiest gluten free banana bread I’ve ever made since there is just one flour and no grinding is required. I had intended to slice up some strawberries and finally try my hand at coconut whipped cream, but I don’t think it’s going to last until I get around to that. Guessing it would also make a pretty good french toast, as well.

    Reply
  13. linda

    I have never made this recipe with bananas. I substitute an equivalent amount of sweet potato. No sugar needed. I put in some nut butter instead. So yummy.

    Reply
  14. Katie

    Is this properly combined?
    This looks so good. I have both your cook books.
    Looking for a properly combined muffin or bread.
    Thanx😊

    Reply
  15. Marianne Williamson

    HDo you know if this bread would freeze okay and still fresh tasting for guests later? Thanks for all your awesome recipes!!

    Reply
  16. Zara

    Mine came out too moist in the centre. I’m wondering if my bananas were too big? It was delicious otherwise, I also added some walnuts. But I would appreciate any advice on what I can do to make the center not be so moist/soggy.
    I baked it for about 45 minutes.

    Reply

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