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
- 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.
Best Ever Coconut Flour Banana Bread
- 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!
Per slice: Calories: 70, Fat: 2, Carbohydrate: 7, Fiber: 2, Protein: 3
- 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!