Best Ever Coconut Flour Banana Bread

coconut flour banana bread loaf sliced with bananas and a coffee mug behind it

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.

slices of coconut flour banana bread

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.

slice of coconut flour banana bread with butter spread on top

4.46 from 11 votes
Print
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
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!

coconut flour banana bread batter in a pan and then finished baking

 

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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Comments

Katie

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

    Megan Gilmore

    This one isn’t, but the Banana Coconut Muffins in Everyday Detox and the Pumpkin Spice Bread in No Excuses Detox would be properly combined!

Marianne Williamson

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

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.

    Megan Gilmore

    The bananas could have made it more moist, or you might just need to bake it a little longer. I’d try 5-10 more minutes next time!

matt mackay

shouldn’t this recipe include coconut oil too?

ashleigh

Megan, I’m a long time fan, and this was SO GOOD! I have a 20 mo, and I made it for her and she LOVED it. I actually didn’t add any sugar, and added some fresh spinach-I made the whole batter in the vitamix. It’s green, but she didn’t care 🙂 IT was also plenty sweet!

Thank you for all the awesome food!!

Meredith Harman

Love this recipe it was easy to make and I changed it up and made muffins. I used very ripe mini bananas which are great for taste in baked goodies. I also used about 1/2 cup coconut flour with 1/4 cup flaxseed meal. Crushed a few almonds, hemps seeds, chia seeds, walnuts, and cashews which i sprinkled with cinnamon and used as a topper. They turned out great! I think I ended up baking them for about 30-35 min (less for dark pans). Thanks again!

Rina

can I freeze it for a few days ?

Laura

Hi Megan, getting ready to make it but don’t have coconut sugar at home. Can I sub with honey cause that’s my only sweetener in the pantry?

    Alycia

    Hi Laura, did you try with honey? Did it turn out OK? I plan on using maple syrup. Thanks!

Linda

Don’t know what I did wrong. I followed the instructions exactly but the mixture was not batter more place in tin and spread it around texture. It has not risen at all. Still tastes good but very little of it to say it contains 5 eggs.

Disappointed with result. Linda

vanessa

is the coconut flour supposed to be sifted before measuring? or should the flour be pretty tightly packed into the measuring cup?

    Megan Gilmore

    I always scoop it directly from the bag, so it’s more tightly packed.

Kristi s.

Super yummy! Helped my baked goods craVing! I cut the sugar In half and put some honey swirled in at the End!

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