Best Ever Coconut Flour Banana Bread

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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

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4.81 from 111 votes

Best Ever Coconut Flour Banana Bread

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
Cuisine American
Keyword Best Ever Coconut Flour Banana Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 70kcal

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

  • 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. 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.
  • 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.
  • 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!

Video

Nutrition

Calories: 70kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 188mg | Potassium: 25mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Calcium: 12mg | Iron: 0.5mg
Per slice: Calories: 70, Fat: 2, Carbohydrate: 7, Fiber: 2, Protein: 3

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 a vegan & 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

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! 😉

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?

    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 🙂

      Emmy Armbruster

      Yes, we just did the same and they turned out great! 12 muffins 350* and they turned out perfect for 30-35 minutes. 💚

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

Bene

Yum! Would this work without the coconut sugar so I can give some to my 9m old?

    Megan Gilmore

    Yes it does!

    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!

      Rose

      A great healthy substitute for any kind of sugar is date syrup which is full of fiber low on the glycaemic index and healthy!

        Aneley pita

        I’ve tried this recipe without the coconut sugar and came out very good. My 15 months old enjoy it very much.

        Amanda

        Ooooo I think I’ll try that next time. Thanks for the tip!

      Mark

      Recipe I see great. I’ve tried this twice now. I must be doing something seriously wrong, because both times, following the recipe to the letter. I end up with what looks like a crumbly dry mix. Even tried more bananas and more eggs. Still the same.

        Amanda

        Should let the batter sit a minute or two to get the coconut flour to activate. Coconut flour is kind of tricky at first but if you keep at it you get a feel for it’s texture and absorbing ratio to liquids.

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.

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?

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. 🙂

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.

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.

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.

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.

threek

Can this bread be frozen?

    Barb Novy

    Yes! Freezes very well.

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!

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.

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.

    Alyssa DeWitt

    So happy to find such a simple recipe! Linda- when you use sweet potato, do you blend them up raw? Or do you boil or bake them at all first?

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!

      Jessica

      I used honey and it turned out well

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

    sizkar9

    i’ve just made it and it was FABULOUS!! i think your 1 star meant you either didn’t follow the instructions properly OR you should have left it in the over a bit longer – i had to leave mine in an extra 10 minutes – remember baking is not an exact science – it will always need tweaking a bit

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!

Adam

It was delicious, but I sprinkled brown sugar on top before i put it in the ove. Made them 10 times better

Rachel

I LOVE this simple and delicious recipe!! It’s my go to banana loaf.

JULIE Armstrong

Love the sound of this recipe. Was thinking of adding a couple of teaspoons of ginger. What do you think?

JaCqui

I have tried coconut flour so many times and failed. This recipe is a amazing!!! I make it once week and my toddler loves it. Thank you x

Manpreet Jandu

Just made this recipe and it turned out amazing! I was short one banana so I substituted sugar free apple sauce. I also added dark chocolate chips. Baking with coconut flour can be tough but this recipe makes it so easy. This will definitely be my go to banana bread recipe. Thank you!

Kelly kington

This is the BEST banana bread!! I added just a tablespoon of pure maple syrup to add sweetness.

Alexis

Hi Megan, Will this work as muffins? Thanks!

    Megan Gilmore

    Yes, I don’t see why not! I’d probably bake them for 25-30 minutes in a muffin tin.

    CArolyn

    Thank you for this!!
    I didn’t necessarily make it for gluten reasons, but for keto diet.
    It really is tasty! The texture is a bit different but still very good.
    I did not have coconut sugar so as a substitute, I used a mix of 1/2 Splenda and 1/2 brown sugar (for the 1/4 cup of coconut sugar).

Christy

My family and I loved it!! It’s more light rather than heavy and thick. Awesome flavor!! We added walnuts.

Honey

Hi I would like to try this recipe but I have a question regarding the calorie count. Is 70 calorie per serving or for the whole load? Thank you.

Amy

I was doubtful that this would turn out moist and yummy due to the coconut flour….but boy oh boy, was I in for a treat!!!!! This is absolutely delicious and healthy! I love that we can have muffins that aren’t loaded with sugar and junk! I’m excited to explore more of your recipes!!

Also, just if anyone was wondering, I made 12 medium sized muffins and a smaller loaf of the 9×6 pan! Muffins probably baked for 35 minutes

Romina

Thank you so much for sharing this recipe. I have tried many banana recipes and this one is by far the best so far. We made it yesterday and it quickly became a family favourite. Big thank you!

SoPhia

Love this receipe! It was moist and delicous! Thank u!

Breanna

I must be doing something wrong. I’ve attempted so many recipes using coconut flour or almond flour and they NEVER come out right. I baked this banana bread until it was starting to burn on the top because the inside was SO gooey. Like I’m-not-sure-it’s-edible gooey. But that has happened to me over and over again. Could it be my oven? I’m using betterbodyfoods organic coconut flour, organic coconut palm sugar, organic eggs, normal nearly-black bananas, and normal everything else. HELP!

    callie

    I find all my coconut flour baked goods seem very wet and not done when I pull them out of the oven. Same thing with this banana bread but once it cooled, the texture was perfect along with everything else I’ve tried.

    This recipe was awesome by the way! I made it last night and there was only a tiny bit left for breakfast in the morning. Sooo good when still slightly warm with butter on top. I’m in love.

Aarti

I prepared this bread today and it tastes wonderful. I’m so pleased that it’s macros are amazing too. I can taste a bit more salt in it so I may omit the salt addition completely next time. I wish I could show you in the pictures too X

    Aarti

    Just to add here I used frozen thawed bananas and no sugar at all 🙂

    Marissa Garbarino

    Can you tell me what the macros were? I’m curious and trying to be as low carb as possible. Thanks!

NIck

Thanks for the recipe! I made this into muffins with a 6 muffin tin and they game out amazing!!

Karen

First time using coconut flour-impressed!!

sizkar9

love it!!! have recently lost 4 1/2 stone and DON’T want to go back there!! i left out the cinamon (as i HATE it) and left out the sea-salt (don’t want salt in my food) BUT still made it and it was superb!!! quite a nice sized chunk for the 70 calories so i’m very happy – i bet it would taste even more delicious with a tub of butter on top but can’t have that either! i’ve made “proper” banana bread in the past but this as a lower calorie gluten free option is just as good! yummy!

Carolina bachleitner

Hi friends!
I couldn’t find the coconut flour at my local supermarket so I checked out the organic shop down the street. But they were unfortunately out of stock!!! So my question is if I can use normal all-purpose flour instead of the coconut flour. Thanks! Love your recipes!!!!!

Eugénie fraula

Salut mes amis!
Can I use dates instead of the coconut sugar. I couldn’t find it here!
J’adore ce blog.
Merci beaucoup!!
Eugénie

Brian

Has anyone tried to make this without vanilla extract and sugar?

Anyone try to throw some apples in instead for extra sweetness?

Sebastijan

Is it possible to get grams measurement for the coconut flour and bananas? Cups of flour and banana sizes can differ which can mess this up, especially since the recipe calls for coconut flour. :$

I did make the bread, however, my batter wasn’t as moist as yours on the picture, it looked more like a cookie batter that’s ready to be shaped into cookies. I did put it into the loaf pan, it did rise a bit, but the results weren’t really the best.

The inside texture was moist, but when chewing it, traces of coconut flour could be felt inside of the mouth, kind of like raw flour in my mouth.

I used a teaspoon of vanilla, but it ended up completely overtaking the scent and taste of the bread so I couldn’t taste the bananas in it (I guess I would have to omit or go for way less here).

Could there be something else added as well into the batter, such as dried fruits or nuts? If so, would there be a need of coconut flour/liquid ratio adjustment?

    mich

    I second the request for gram measurements. Planning to make this tonight regardless, but it would be so helpful!

Marianna

I just did this recepie! It’s amazing and very easy! I wanted to ask you if it can be done with any other fruit?

YOhanna Z.

Love, Love, Love.. second time making this recipe. So easy, simple ,and nutritious, most importantly my kids Love it. Thanks!

    Louisa

    Hi
    This is the moistest gluten free banana bread I have ever eaten!
    Superb!
    I didnt have cocnut sugar so used pure maple syrup – about 1/3 or 1/4 cup
    Do you know how many carbs per serve? Thanks

Joe

Made this today, but added chopped walnuts…great!
I recently had WLS so I am tracking all my intake, would anyone have the nutritional info on this recipe?

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