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.
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.
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.
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!
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.
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.
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!
Best Ever Coconut Flour Banana Bread
- 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!
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.
- 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!
Questions and Reviews
This is a great recipe! I omitted the sugar and made muffins instead of a loaf. I also added a small handful of walnuts for a little crunch. I love how spongy and light they are!
I have to say, I tried a whole bunch of different banana breads using coconut flour, and they all turned out tasty but quite wet. These ones turned out GREAT! So thank you, bigtime. I’m so glad I finally found a really great recipe for banana bread which is low carb and delicious. I made them as muffins by the way, 32 mins as suggested, and they turned out perfectly. Really happy. :-))
I don’t know how old this post is, but I just made this banana bread and it turned out exquisite. 😍 I added a couple of teaspoons of cocoa powder and wow! Thank you for this recipe. 😁
I’m so glad you enjoyed it!
I follow this recipe except I put honey instead of coconut sugar. It was not very thin, it was very thick. I baked it at 350 for an hour not done added 5 minutes not done I did that 4 times. Then I added another 20 minutes I got crispy but the inside was soggy gooey. What happened?
When you swap a liquid sweetener for a granulated sweetener, the results are going to be unpredictable– that would explain why it should be soggy and gooey inside. The coconut sugar helps keep the loaf more dry.
I always have the fear of getting frustrated before I try such ‘avantgarde’ recipes. This time the result was unbelievably good! I am adding this delicious bread to my weekly meal prep routine. For me, bananas were just enough to give the sweet taste and I just added some chopped walnuts and almonds to the dough to enhance the nutritional values. Great contribution, thank you very much!
Hi, could i replace the coconut sugar with granulated sugar? I use sukrin sugar which is 0 calories. Do you think same amount? Thankyou
I’m not familiar with that product, but it’s worth a shot! Please leave a comment letting us know how it works out.
Absolutely Delicious. Just made it. Curious though. With the use of baking soda, shouldnt there be an acidic ingredient also to cause the rise, like vinegar. Unless one of the ingredients is acidic and I don’t know. Otherwise would baking powder make more sense? Have you tried xanthan gum also, apparenlty it kind of makes up for the lack of gluten. I’ll try it next time with baking powder and xanthan to see if I get more rise or a difference in texture. Maybe even try egg whites instead of full eggs to save on calories and cholesterol. Would instant yeast be worth a try? Thanks!!!
I also used 5 packets splenda instead of sugar. Was perfect.
With vegan baking I always add an acid to the mix to help react with the baking soda, but I haven’t found that necessary in recipes that call for eggs. Please report back if you try one of your substitution ideas!
I’ve made this bread 3 times, and it’s always turns out SO well! I’ve received many compliments on it and have shared the recipe with a few people that have asked for it.
Was wondering how I might adjust it in order to add some blueberries or strawberries in it as well.
I made the Coconut Flour Banana Bread
It turned out nice but not moist enough.
The bananas that I used weren’t overly ripe and I also added walnuts to the mix.
Could this be why my cake wasn’t moist enough?
If not what can I add to this?
Coconut oil or water?
I still enjoyed eating this
Many thanks Rita
I just made this. I tried to make it as healthy as possible so omitted the coconut sugar. To me it was sweet enough. Denser than your normal banana bread but that’s the coconut flour. Enjoyed very much. Will probably make again but depending on my diet i may try dark choc chips next time!! Thankyou
Hi, I would like to do this recipe but don’t know how to convert cup in gram? Anyone can help please?!
Excellent recipe. Made as bread then as muffins. I pressed dark chocolate and blueberries into the mixture after placing in greased muffin tins. 32 minutes in convention mode. Will try adding raisins next time. 😊 Thank you so much for the most delicious recipe.
Mine has turned out moor like a dough than a batter!!? Any suggestions why?
If your eggs are cold from the fridge, they can make the coconut oil harden and that will make your batter thick. The batter should still cook well, though, since the heat from the oven will re-melt the coconut oil.
What are the macros?
I added them below the recipe!
Hi, I really like the look of your recipe, however, I always shy away from recipes that have “cup” as a measurement. I have several different sizes of cup in my cupboard and find it’s such an ambiguous measurement. I was wondering if it would be possible for you to be more specific about that aspect of your recipe.
In the United States, “one cup” is a standard unit of measure. Many things are 8 ounces by weight in a one cup measure, but that will vary by ingredient density. You can use a google search to find conversion charts for your standard unit of measure as needed.
Can you substitute the coconut sugar for date paste?
I just made this for the first time this morning and it was delicious!!!!! Thank you for a great recipe
I’m not a fan of the coconut taste, how much does this bread taste of coconut?
Hi, I’ve just made your coconut flour banana bread and It is absolutely delicious 😊. This is the best recipe I’ve made. It satisfies my sweet tooth😊
Made this today and loved it! Subbed sugar for 1 T. of creamed honey (much less liquid than regular) so the texture was not too “wet”. Not sure if it needed it though, it was definitely sweet! Next time will try the recipe without.
Am pregnant with my second, and trying to avoid getting gestational diabetes this time around. So nice to find a banana bread recipe that is lower in carbs, and high in fiber and protein! And delicious. Thanks!
Would you have this recipe in grams or ounces please for British/European cooks?
oh no i used 3 eggs and two chia eggs!! its baking now and im praying it works!!
Really enjoyed this recipe!!
This recipe looks great…except some many eggs.
I used a little less than 1/4c of light organic agave and it’s mildly sweet. Came out perfect! Thanks for the recipe
This is probably the third time that I’ve made this bread, and I somehow managed to under bake it. I was super bummed until I came up with a very quick fix: I cut two slices, over toasted them, buttered them, and then ladeled them with a mixture of fresh blueberries, butter & maple syrup that I simmered on the stove. It was pretty delicious, actually. I’m calling it Lazy French Toast, and I’ll be eating it again tomorrow — but I think I’ll do strawberries next time for variety.
Forget about best coconut flour banana bread, I think this is the best banana bread! I just posted about it on my blog and would love if you’d check it out!
First time using coconut flour. I added 1/2 cup flax meal, a extra egg and banana. Threw in some pecans, I’m in the south. It’s great. I toasted the slice to get extra crunch. I may just put it in muffin tins next time.
can I use regular sugar instead of coconut sugar
Sure, I don’t see why not!
I made up the quantities per recipe and ended up with a thick paste so added an extra egg and 3 tablespoons of natural yoghurt. It still wasn’t a pouring consistency but i didn’t want to risk adding any more wet ingredients. It seems to have worked just fine with the added ingredients but quite dense. I think an extra banana although i used 1.75 cups, might do the trick . The taste is lovely .
Omg this recipe is fantastic! After being gluten free for almost 18 months now, one of the things I missed was good banana bread. This recipe filled that void and tastes amazing. Thank you so much!
Great bread! I’m diabetic so I used stevia for sweetener, not bad. I’m so glad I didn’t have to experiment with coconut flour like you did. I will try the maple syrup option, or maybe half stevia half coconut sugar. Thank you!
I’ve made this recipe a few times and have ALWAYS loved it, but am curious to know what would happen if I added some dark chocolate chips or shredded coconut. Has anyone done this before? If so, did you modify the recipe?
I think an addition like that would work just fine! My only worry would be the chocolate chips sinking to the bottom, but you could always sprinkle them on a top to help with that.
Many other recipes suggest rolling add-ins in a bit of flour before sprinkling in as a means of lessening the sinking problem; perhaps I’ll give it a try, as I’m bound to have extra coconut flour!
I’ve said it before, but will say it again – Megan, this is the greatest bread EVER!
you are right. This is the best ever coconut flour banana bread. I’ve never tried one I liked until now. I subbed the coconut sugar and added a few chocolate chips. It was delicious!!! Will defiantly make again and again.
I was just wondering where I went wrong? My batter was very thick and paste like and my cake didn’t rise at all? I used all the correct ingredients and measurements? Do you have any suggestions to what might have gone wrong?
Sounds like maybe it was old baking soda? That’s what helps the bread rise, but it still won’t rise as high as a traditional loaf made with wheat flour. If it sinks in the middle, you might want to try baking it a little longer next time.
I am going to try coconut bread next. Can I used chia eggs?
I made this last night. I was shirt 1 eggs, so I substituted 1/4 cup applesauce. Not because I was trying to be fancy or change anything, but because I didn’t want to run to the store and Google suggested the applesauce as an egg replacement. I’m extremely satisfied with the results, My 5 kids and their friends are the entire load within minutes of it cooling and wanted more!
Thanks for the information! I was wondering if this substitute would work as well. Not keen on so many eggs. I will try it. Thanks!!
Tastes awesome! Modified with a bit less sugar but turned out great.
Really great recipe! Thank you! I didn’t have coconut sugar so I used honey instead and it still turned out great. Very moist. Everyone loved it, especially with grassfed butter. Yum!
I followed the recipe as it is, my banana bread looked great on outside, golden and cracked, but the inside of it is totally white and although doesn’t taste uncooked, looks totally uncooked. I also put it in a wide pan, so that it cooks fully inside, but it didn’t. Did anyone else experience the same?
This is the first Banana bread recipe with coconut flour that’s actually worked for me!! Love it!
I’m so glad to hear that! Thanks for letting me know! 🙂
Leaving 5 stars because it came out perfectly, HOWEVER, also leaving 5 stars to counteract a couple 1- and 2- star reviews that, frankly, are a bit ignorant. So everyone else also followed the recipe to a T, and you claim you did, yet because of the poor result you’re leaving 1-star? At that point, don’t you think it pertinent to reach out to her and inquire or maybe take another look at your steps and/or your oven? Literally no reason to leave a negative review like that if you clearly haven’t taken the steps to troubleshoot.
I made two loaves using this recipe (with a few tweaks) & both turned out great! I used honey instead of coconut sugar, and added chocolate chips. Also, if anyone needs help with knowing how to bake using honey, you can check out an article called A Sweet, Sweet Summer: How to Bake with Honey (& Other Recipes) by Katie Kimball on her website called kitchenstewardship.com.
I was craving banana bread (which I haven’t had in years). Probably because I saw these bananas on my counter getting old. I knew I had coconut flour and thought, “what could I do here?”
I found your recipe and gave it a shot. I’m no Baker, but it was very straightforward. I used honey instead of coconut sugar, and 60 minutes later I had the most amazing, moist banana bread I’ve ever had. Not to mention the best thing I’ve ever baked. I had Sund friends over and they couldn’t believe I baked it. Now I’m known as the King of Baking.
Nobody needs to know it was SUPER easy. Next time I’ll throw in some nuts. Thanks for the most amazing recipe ever!
I made these today and they were awesome. I followed the recipe as is and added chocolate chips and topped with chopped walnuts. I did make muffins and baked for 35 min. These will be a regular staple this fall and winter.
Would this bread be ok to freeze? I’m trying to make some food ahead of time for the holidays but don’t want it to thaw “funny” and then not taste right for company.
Just made this today! Followed the recipe almost exactly but used 1/4 cup Swerve sweetener Instead of the coconut sugar. Delicious, super moist, and not eggy like I thought! Thank you!
Thank you so much for this recipe!
I only changed two things: whipped egg whites and then gently added rest of the integrins and baked it in a deeper bread pan (~12by 4.3-inch). I have to bake it 10 minutes longer.
It came out fluffy like a cloud:)and at the bottom a little bit wetter than desired.
I could not find your statement about substituting other flours for the coconut flour in this recipe. I’d like to make a banana bread with green banana flour.
Would this bread taste okay if I omitted the sugar? I’m trying to follow the Whole30 diet.
I’m not sure how that would work, since the maple syrup is part of the liquid requirement for the coconut flour. You might want to try my Paleo Banana Snack Cake instead: https://detoxinista.com/paleo-banana-snack-cake/