Best Ever Coconut Flour Banana Bread

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This is the best Coconut Flour Banana Bread you’ll ever try. It’s easy to make, not overly sweet, and reminds me of the real thing– without using gluten or dairy.coconut flour banana bread loaf sliced with bananas and a coffee mug behind it

What You Need to Know About Coconut Flour

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 to be the “best ever,” so I suppose my effort was worth it!

How to Sweeten It Naturally

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.

(See the notes below the recipe if you are interested in using maple syrup instead. I tested that, too, but the results are more moist.)

Keep in mind that the riper your bananas are, the sweeter the banana bread will be, so be sure to use bananas with LOTS of black spots on their skin for best results.

How to Measure Coconut Flour

When making this recipe, be sure to 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 the excess off the top.

mashed bananas and leveled measurment of coconut flour to make the batter

This should leave you with a measuring cup of coconut flour that has a perfectly flat and leveled top.

I’ve also included the weight of the ingredients in grams in the recipe below, if you prefer to measure using a food scale.

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!

Why You Need So Many Eggs with Coconut Flour

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 first cookbook.

slice of coconut flour banana bread with butter spread on top

Tip for Stick-Prevention

Coconut flour tends to stick to pans more than other varieties of flour, so I like to line my loaf pan with parchment paper to guarantee the banana bread will easily release from the pan later.

loaf pan with parchment paper and before and after of the baked bread

To make your life easier, spray the pan with a little bit of oil, then press the parchment paper into the bottom of the pan. The light coating of oil will hold the parchment paper in place, so it doesn’t wiggle around while you pour the batter in!

two slices of banana bread cut off loaf
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4.72 from 262 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 Snack
Cuisine gluten-free
Keyword coconut flour banana bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices
Calories 128kcal


  • 3 very ripe bananas (344 grams; not including peels)
  • 3/4 cup coconut flour (87 grams)
  • 5 large eggs (250 grams)
  • 1/3 cup coconut sugar (50 grams)
  • 1 teaspoon ground cinnamon (1 gram)
  • 1 teaspoon baking soda (6 grams)
  • 1 teaspoon baking powder (5 grams)
  • 1/4 teaspoon fine sea salt (2 grams)
  • 1 teaspoon vanilla extract (4 grams)


  • 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 soda, baking powder, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed. (You can also use an electric hand mixer to do this.)
  • 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!



Calories: 128kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 229mg | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
Nutrition information is for 1 of 10 slices. This information is automatically calculated, so it’s just an estimate and not a guarantee.

Recipe Updated: 6/30/2020

I slightly modified this recipe to help prevent the soggy middle that some readers were reporting, and I added the weights for those who like to be exact with a kitchen scale.

If you are still in love with the original version, I only changed 3 things: I reduced the number of bananas from 4 to 3, I added a teaspoon of baking powder to help it rise even more, and I increased the coconut sugar from 1/4 cup to 1/3 cup. Feel free to change these things back if you prefer the original recipe.

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.

If you try this recipe, please leave a comment below letting me know what how you like it. And if you make any modifications, I would love to hear about that, too! We can all benefit from your experience.

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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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! 😉


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?


    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. 💚


    Yes, I also turned them into muffins using a Wilton Silicone 6-muffin pan and it made 12 servings. 350 degrees F for 45 minutes in a countertop oven worked great for me. I also substituted coconut sugar with Lankanto powdered Monkfruit Sweetener and it turned out great!

    Janet Litton

    I made this last night into muffins. 400 degrees for 20 minutes. Turned out perfect.


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.



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

    Megan Gilmore

    Yes it does!


    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!


      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.


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

        Karly Marks

        I made a date paste to be used instead of the coconut sugar and I probably added a little too much because it made it a little too crumbly and weak in structure.


      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.


        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.


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.


    2,4,6, 8, who do we appreciate? Mom!

    A Mom of 1

    2, 4, 6, 8!! I hope all your hard work is appreciated!!

    Yolanda Sierra

    Made this banana bread. I used Lakanto sugar as sweetener and came out really good. I also added 3 bananas and little Maple syrup since I wanted moist.


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?


    Hey Sam, I’m AIP too. I subbed the eggs for 1 1/4C applesauce. You can research how to make your own baking powder for AIP. Mine came out suuuuuuper soft. I first let them bake for 45 minutes then put them back in for another 15 in hopes it would get a bit more firm. After I let them cool completely, they didn’t fall apart so easily. For me, next time I would use a lot less sugar. They had great flavor. My 4yo ate it and he’s always reluctant to try my AIP dishes. It was just very sweet. If anyone else AIP has some great tips on how to firm up this banana bread, I would love to hear!


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. 🙂


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.


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 @

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.


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.


Can this bread be frozen?

    Barb Novy

    Yes! Freezes very well.


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!


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.


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?

    Racheal Hewing

    Hi Linda, I was thinking of using paw paw instead of banana. I have some paw paw to use and I only have coconut flour. I hope it goes well


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

    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!!


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!


      Mine came out the same, very moist in the center and a spongy texture, reminded me of the Easter dish, Torrija from Spain. Tasted great, but was very floppy/moist/smushy. I’m not sure if baking it longer would have done the trick because it was looking burnt on the sides- I’d love any suggestions too. I may try letting the batter sit for a minute or two before putting in the oven as a different commenter suggested.


    Bake it longer. I had to bake it for 55 min. It didn’t over bake and was the perfect amount of moisture, not gooey at all.

matt mackay

shouldn’t this recipe include coconut oil too?


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!!


    Came out good! I used 6 medium eggs and one tsp of honey, tsp splenda (Didnt have vanilla extract). I used monkfruit instead of sugar. Baked for 55 minutes and was tasty! My first time baking with coconut flour. Wasn’t sure how it would come out since my mixed texture looked like applesauce. Baked even throughout.

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!


can I freeze it for a few days ?


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?


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


      I used honey and it turned out well


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


    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


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!


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


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?


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.


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.


    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).


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


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.

    jana horsager

    Of course its 70 calories for a serving or we would all eat the whole thing in one sitting.


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


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!


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


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!


    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.


      I made this tonight and it came out super moist…like too moist. It’s basically swimming in water. I wasn’t sure if I did something wrong or if this is just how it was supposed to turn out. I have never used coconut flour before.


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


    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!


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


First time using coconut flour-impressed!!


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!!


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

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


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?


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


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!


    This is the moistest gluten free banana bread I have ever eaten!
    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


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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