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
Definitely NOT the best. Needs about twice the coconut flour and one less maybe two less eggs in order for it to taste like regular banana bread. Following this will give you banana eggs? Yuck. Not pleased with this.
I really wanted this to workout but the result was a bread that’s way too moist. I followed the receipe, I only replaced the sugar by chocolate chips.
Unfortunately I will not make this again.
Woo! Hoo! This is the best Banana bread I have ever had. Love the oil-free recipe. I substituted 3/4 tsp of pumpkin spice. It’s so moist and delicious.
Has anyone ever tried freezing this?
This recipe is amazing! It tastes just like normal banana bread made with white flour and sugar! I didn’t add any sweeteners, and it was still very sweet! I added nutmeg in addition to the cinnamon, and some shredded coconut on top. Delicious.
My boyfriend is diabetic and I’ve been trying to find things that are healthy for him but still taste good.
I made this yesterday and it turned out great! I replaced the coconut sugar with stevia so he can almost eat as much as he wants. I’ll be checking out more recipes on this site!!
Was really surprised at how good this recipe is. I did add a cup of walnuts and I didn’t have coconut sugar so I substituted in 2 tablespoons of honey red gum honey instead. I got about 16 slices out of the recipe.
My must with banana bread is lettingvrhe bananas ripen pretty dark then I throw them in the freezer in a freezer bag of your freezer is known to freeze burn things.(The longer they sit in there the better)I then take them out to dethaw on a plate on the counter. When they’re dethawed mashed those babies up. They are extremely sweet when done that way and great for regular flour recipes and alternative flour recipes! I only ever use a 3/4 cup of light brown sugar when I make them for guests and they’re always more then enough sweet. =]
I absolutely love this banana bread recipe. I used Swerve sugar replacement which measures like sugar. The texture, flavor and moistness were perfect. Thanks for making me aware of this recipe.
I tried this exactly as written and the batter seemed a bit too dry compared to the picture, so added a few tablespoons of coconut milk. 55 minutes later I had delicious, moist, addictive banana bread. I would compare it to whatever you can buy in a bakery, regardless that its gluten free! Definitely remaking this in future, I cut ten slices and counted about 140 calories, 5 grams of protein, and 4.4 grams of fiber per slice. Not bad at all!
If we have egg white allergy could we use just the yolks or what about Bob’s Redmill egg substitute? I get nervous because the recipe calls for alot of eggs.
I just made this for the first time as I’m beginning a grain free diet. Mine came out a tad dry, but I think it was because I was paranoid about not cooking it enough. Otherwise, tastes like regular banana bread! I can’t believe it! I didn’t put ANY sugar in it, either, and it’s plenty sweet.
I really wasn’t sure what to expect since I’m used to more traditional bread and new to coconut products. I was so pleasantly surprised. This was excellent!
Could I make this with tapioca flour or almond meal? Which would be bettter?
I would just work with this recipe instead. Coconut flour is almost impossible for substitutions. https://detoxinista.com/vegan-almond-flour-banana-bread/
best healthy banana bread I have tried so far. I loved that it only took me a few minutes to prepare the batter, and that your recipe doesn’t ask for super fancy ingredients. i substituted the coco sugar with stevia powder and it turned out great:) thank you
Is now my go to recipe for banana bread. My husband who was skeptical about using coconut flour loved it and trust me he can be hard to please when it comes to healthy baking. So easy and delicious!! Thank you!
I tried it and it worked very well. Those of us who love banana were very happy with the results
But i have a picky eater who doesn’t like bananas any form.
Any idea what fruits i can use instead of banana with the same recipe?
(big question, i know)
Maybe applesauce would be a pretty even swap?
Thank you so much for all your efforts to make the best banana bread ever!
My twin daughters Ariana and Sierra loved it so much they had seconds!
Ariana told her dad “ This is so good it’s almost as if God made it!!!” . I was blown away cause she’s picky!
So thank you is an understatement!!!!
I’m new to coconut flour. I like the gooey protein taste to banana bread maybe from gluten? This one it tasted a bit chalky or crumbly but maybe because I tripled baking powder because I didn’t have baking soda on hand. Lots of eggs yes but it’s nice to eat something that wont spike sugars as much as conventional recipes for bahaha bread. I also sub sugar for three tsp of Splenda stevia erythritol blend.
Made it exactly like the recipe except I add some walnuts. Baked 45 min then checked with a tooth pick and decided to add the extra 10 mins.
It was amazing! It almost tasted like my regular banana bread, just a little moister. Thanks for a great recipe.
I didn’t add all the sugar so the bread was not so sweet, but woooooow this recipe is amazing and so far the simplest and best coconut flour banana cake I could find!rly thx for this amazing recipe!
I just finished making your coconut flour banana loaf. I’m afraid it’s not rising yet and it’s been cooking for 1/2 hour now. Do I hv anything to worry about. Your recipe was the first one I chose because it was so simple.
Would love to hear from you thanks
Followed the recipe exactly and even left it in the oven for an extra 15 minutes but it still came out too moist and tastes too eggy! So moist that when I squished it, there was liquid oozing out. I was thinking to pop it back into the oven but the top is already pretty dark brown.
It turned our Perfect!
Wow! I didn’t have very high expectations for this bread but it turned out great and I can’t wait to make it again! I also added chocolate chips and will probably add walnuts next time.
Wondering if it makes a difference to bring the eggs to room temperature
I followed the instructions but within 30 minutes the whole thing was burnt?
I have a fan-forced Oven & I set the temperature to 170C.
What went wrong?
That sounds like a convection oven, which cooks food faster. I’m not an expert at converting traditional oven recipes to a convection oven, but I bet a Google search would help with a conversion.
Made this today for the first time and it turned out great! This was only my second time using coconut flour and it was awesome. The bread is super moist and I baked it for about 57 mins. Adding a tablespoon of maple syrup and walnuts were a terrific touch. Will definitely make again!
i Added 1/4 cup coconut oil for added moisture and I left out the cinnamon to let the flavor of the banana shine through. It is delicious! Thank you for a great recipe!
Forgot to mention that I added about 1/2 cup of unsweetened coconut flakes too. yummy!
what if you cannot use baking soda or baking powder- substitution suggestions?
This is the BEST, and I mean BEST banana bread I hav ever tried to make. It was perfect. I took the risk of making it for a gathering and it was a hit.
Amazing. I add Enjoy Life Chocolate chips
Hi . Made this recipe before. I love it . I ran of coconut flour. Do you think any flour would work?
No, I wouldn’t swap anything in a recipe that calls coconut flour. There’s an almond flour banana bread on my site if you have that instead!
I need to try more of your recipes. I have made this several times and shared the link- people freak out over it. I am baking a loaf right now with pineapple and shredded coconut added. Oh, and nuts make it even more divine. Thank you!!!
Fantastic recipe. I hardly ever comment on a website when i use a recipe but i had to tell you how great this one is – certainly keeping the print out of this one. Very yummy – me and my partner ate it in 3 days (oops) so today i am giving it another run this time i’ve turned the batter out into muffin cases and added some cacao powder – excited ! Thanks for this brilliant recipe x
Sorry forgot to rate on my last comment – 5 stars amazing.
Can u use stevia as a substitute for the coconut sugar?
I’ve never tested it that way, so I couldn’t say for sure. Let us know if you do!
These are absolutely delicious! I left my loaf pan at my man’s house so I ended up making 9 muffins baked for about 35 minutes. Perfect! Thank you!
Baking Tip: You should mix your liquid ingredients and dry ingredients separately before combining them. You’ll get a much better mixture and overall end product. Happy Baking!
I made this recipe and it is awesome. Easy and delicious. I did add Raisenets to my loaf 🙂
SO yummy. I haven’t had bread for 2 weeks since I just found out I was allergic to about every grain. I actually put chocolate chips and it was delicious.
I made this exactly and it is not edible. My son said it tastes like eggs but for me it was the texture.
yeah my 2nd time doing this..st time I kept it in the allotted time..good but very moist..too moist..i just made it again..electric oven does take longer..so kept checking the middle and yeah, finally have the same top like the sides..yep..that wet in the middle does take a little more to get done, but this time, looks more like the way it should, though the cracks were there, that middle has got to be consistent..Yummy
By the way, I am adding to my AIP and can do eggs so this is perfect..live on coconut flour for so many recipes..
In my experience some flour subs turn our granular & dry. I used 1/4 maple syrup because that’s what I had. This turned out great! My husband’s weakness is banana bread and the traditional 4yr wedding anniversary is fruit/flower (or my slant, flour). I used a silicon bundt pan to shape & decorate like a flower. One warning, I drizzled frosting & wrote “Happy Anniversary”which quickly absorbed. Thankfully I had a picture. After his approval I have forwarded this recipe to many friends.
So moist and absolutely delicious!! The only substitution I made was monkfruit sweetener instead of coconut sugar. It came out amazing and my kids (7 and 2) absolutely love it!!
This is one of my favourites for the kids. Today I soaked half a cup of chopped dates with hot water then drained them and added to the mixture and also a heaped tablespoon of honey. Soooo good!
Made this last night and it turned out great! I omitted the coconut sugar and subbed 2 of the eggs for the equivalent in whites. Love the simplicity of the ingredients and that it can be made in just one bowl. Thank you!
Leaving a 2nd comment because I forgot to rate this.
Yum! Made this tonight and it was amazing! I had nearly 2 cups of frozen bananas and it was awesome. I always added 1/4 cup of chocolate chunks (semi sweet from tjs – I know not paleo but oh so good). Next time I’ll toast some nuts to include as well. Delish and will make again!
Delicious! It came out moist and soft. The only substitution I did because I ran out of coconut sugar was use a low calorie maple syrup, same amount as in recipe. As soon as a saw several cracks on top, I took it out of oven, let it cool, and yummmmmm. Into my mouth. Came out better than any banana bread I have made using regular flour or wheat flour. Thank you!
I want to make this but I only have 3 eggs. Should I decrease the amount of coconut flour?