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I’ve said it before, but I’ll say it again: coconut flour is tricky to work with.
You’d think by now, after developing coconut flour recipes like Zucchini Bread, Carrot Cake, and 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 to be the “best ever,” so I suppose my effort was worth it!
⭐⭐⭐⭐⭐ Featured Review
“I’ve made it so many times. Took it to work; coworkers couldn’t believe how good it was. My kids love it.” -Mayra
Ingredients for Coconut Flour Banana Bread
- Coconut Flour. This recipe was developed specifically with coconut flour in mind; therefore, please use a different variety of flour. When measuring coconut flour, scoop the measuring cup into the bag and swipe off the excess with the back of a knife for a level measurement. (Or use a food scale for accurate measuring.)
- Ripe Bananas. Wait until your bananas have plenty of brown spots on their skin for the sweetest flavor.
- Coconut Sugar. A hint of natural sweetness helps enhance the flavor. You can use brown sugar if you prefer, or check out the comments below because plenty of readers have experimented with monkfruit and other zero-calorie sweeteners, too.
- Baking powder. This helps the loaf rise without an aftertaste. (Baking soda can be overwhelming in flavor, so I don’t recommend making that swap.)
- Eggs. Coconut flour requires a lot of eggs for structure, so you may be surprised by how many this recipe calls for. They add protein and make each slice more filling. If you try to cut back on these, the loaf may not rise as much.
- Flavorings. Vanilla extract, cinnamon, and salt complete the flavor of this banana bread. If you don’t have vanilla on hand, it can be omitted, but I think the cinnamon and salt help mask the flavor of the eggs and coconut flour.
How to Make Banana Bread with Coconut Flour
Step 1:
Preheat the oven to 350ºF and lightly grease a 9×5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal and cleanup later. (Coconut flour can be quite sticky to work with.)
In a large bowl, mash the bananas with a fork until no large lumps remain. It should resemble a puree, almost like applesauce.
Then, add in the eggs, coconut sugar, coconut flour, vanilla extract, cinnamon, and salt. Stir well until the mixture looks relatively smooth. The batter won’t be runny like traditional quick bread; it will be thicker!
Coconut Flour Measuring Tip
If you’re not using a food scale, use the “scoop and swipe” method for measuring. I dip the measuring cup into the bag of coconut flour to get a heaping scoop, then use the back of a knife to swipe off the excess for a level measurement.
Step 2:
Transfer the batter to the prepared loaf pan and spread it out evenly with a spatula. Sprinkle chopped walnuts or mini chocolate chips on top of the loaf for added flavor or texture, if desired. (This is optional!)
Bake coconut flour banana bread at 350ºF for 45 to 50 minutes, or until the top feels firm to the touch in the center. Then remove it from the oven and let it cool for at least 1 hour before slicing.
Step 3:
Use the parchment paper to lift the banana bread out of the loaf pan. Then use a sharp knife to cut it into slices. I usually get 9 to 10 thick slices from this batch.
Serve the banana bread with peanut butter on top for an extra flavor boost. I think nut butter helps distract from the coconut flavor, plus peanut butter and bananas pair well together!
Storage Tips
Leftover banana bread should be stored in an airtight container in the fridge for up to 5 days. This bread is very moist, so I recommend storing it in the refrigerator.
You could also freeze individually wrapped slices for up to 6 months.
Ingredients
- 3 very ripe bananas
- ¾ cup coconut flour
- 5 large eggs
- ⅓ cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- chopped walnuts or chocolate chips (optional toppings)
Instructions
- Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork. Add in the coconut flour, eggs, coconut sugar, cinnamon, baking powder, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed.
- Pour the batter into the lined loaf pan and sprinkle walnuts or chocolate chips on top, if desired. Bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 50 minutes. Cool completely before slicing and serving.
- Because this loaf is moist, be sure to store it in an airtight container in the fridge for the best shelf life. It should last up to 5 days when stored in the fridge, though you might eat it all before then!
Video
Notes
Nutrition
More Recipes to Try
If you try this recipe, please leave a comment and star rating below, letting me know how you like it.
Hello I’m making this recipe and sorry if it was mentioned but in the ingredients list there’s no baking SODA only baking POWDER. But in the steps/instructions you mentioned baking soda? I’ll update after it comes out of the oven because I only added baking POWDER.
Sorry, that was left behind after an update. I use only baking powder now, so hopefully your loaf turned out well!
I have no complaints at all. My husband has recently learned his issues are gluten related so I’m starting to play around to save money and have more options.
I am a good cook but NOT a baker. He brought home some coconut flour the other day I had some bananas going soft and google brought me here.
I didn’t have coconut sugar so looked up substitute it said brown sugar which I had but hubs is also cutting sugar so I used half the amount of sugar and had some untested fig syrup.
So basically I went rouge on the sugar part I added some thick shredded coconut on top and a drizzle of fig.
Feedback was it was delicious but not sweet enough he added some honey and was happy. I also cooked it 10 mins longer but that was a me thing from not cooking an oat flour bread enough and it being gooey The extra cooking time didn’t dry it out or burn it so no harm no foul.
Solid recipe and very forgiving as well .
Can i substitute coconut sugar w/ monkfruit sugar?
I had better results when I used weight measurements (grams). Very easy recipe and delicious. Quick question: could I substitute egg whites for whole eggs?
Hi Megan, I’m planning to make this coconut flour banana bread recipe & surprise my boyfriend. He loves banana bread! Lol Instead of using the 9X5 loaf pan, I’ll be using two 5.5X3.5 mini loaf pans. Do you have any thoughts by chance?
Thank you 😊
Patricia
I made this banana bread twice, once following recipe exactly. It was good but a bit too moist. Second time, I replaced 10g of coconut flour with arrowroot powder, bake it for additional 10 min with cover on top (percent browning) and it turned out PERFECT. Even better texture and tastes light & fluffy. Just like a regular banana bread made with flour. Thanks for this great receipt!
This was soo quick and yummy! I thought I had almond flour but it was coconut and I found this recipe and it did not disappoint! I only had medium eggs so I used 6 and then a little less than 1/4 c maple syrup since that was all I had and it was delicious! Not overly sweet and would be super yummy with some vanilla or peanut butter protein ice cream! Thanks for the recipe!