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I’ve said it before, but I’ll say it again: coconut flour is tricky to work with. That’s why it’s important to start with a recipe specifically developed with it, like this coconut flour banana bread.
You’d think by now, after developing coconut flour recipes like Zucchini Bread, Carrot Cake, and 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!
⭐⭐⭐⭐⭐ Featured Review
“I’ve made it so many times. Took it to work; coworkers couldn’t believe how good it was. My kids love it.” -Mayra
Ingredients for Coconut Flour Banana Bread
- Coconut Flour. This recipe was developed specifically with coconut flour in mind; therefore, please use a different variety of flour. When measuring coconut flour, scoop the measuring cup into the bag and swipe off the excess with the back of a knife for a level measurement. (Or use a food scale for accurate measuring.)
- Ripe Bananas. Wait until your bananas have plenty of brown spots on their skin for the sweetest flavor.
- Coconut Sugar. A hint of natural sweetness helps enhance the flavor. You can use brown sugar if you prefer, or check out the comments below because plenty of readers have experimented with monkfruit and other zero-calorie sweeteners, too.
- Baking powder. This helps the loaf rise without an aftertaste. (Baking soda can be overwhelming in flavor, so I don’t recommend making that swap.)
- Eggs. Coconut flour requires a lot of eggs for structure, so you may be surprised by how many this recipe calls for. They add protein and make each slice more filling. If you try to cut back on these, the loaf may not rise as much.
- Flavorings. Vanilla extract, cinnamon, and salt complete the flavor of this banana bread. If you don’t have vanilla on hand, it can be omitted, but I think the cinnamon and salt help mask the flavor of the eggs and coconut flour.
How to Make Banana Bread with Coconut Flour
Step 1:
Preheat the oven to 350ºF and lightly grease a 9×5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal and cleanup later. (Coconut flour can be quite sticky to work with.)
In a large bowl, mash the bananas with a fork until no large lumps remain. It should resemble a puree, almost like applesauce.
Then, add in the eggs, coconut sugar, coconut flour, vanilla extract, cinnamon, and salt. Stir well until the mixture looks relatively smooth. The batter won’t be runny like traditional quick bread; it will be thicker!
Measuring Tip: If you’re not using a food scale, 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 off the excess for a level measurement.
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Step 2:
Transfer the batter to the prepared loaf pan and spread it out evenly with a spatula. Sprinkle chopped walnuts or mini chocolate chips on top of the loaf for added flavor or texture, if desired. (This is optional!)
Bake coconut flour banana bread at 350ºF for 45 to 50 minutes, or until the center feels firm to the touch. Then remove it from the oven and let it cool for at least 1 hour before slicing.
Step 3:
Use the parchment paper to lift the banana bread out of the loaf pan. Then use a sharp knife to cut it into slices. I usually get 9 to 10 thick slices from this batch.
Serve the banana bread with peanut butter on top for an extra flavor boost. I think nut butter helps distract from the coconut flavor, plus peanut butter and bananas pair well together!
Storage Tips
Leftover banana bread should be stored in an airtight container in the fridge for up to 5 days. This bread is very moist, so I recommend storing it in the refrigerator.
You could also freeze individually wrapped slices for up to 6 months.
The Best Coconut Flour Banana Bread
Ingredients
- 3 very ripe bananas
- ¾ cup coconut flour
- 5 large eggs
- ⅓ cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- chopped walnuts or chocolate chips (optional toppings)
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. Add in the coconut flour, eggs, coconut sugar, cinnamon, baking powder, 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 sprinkle walnuts or chocolate chips on top, if desired. Bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 50 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 the best shelf life. It should last up to 5 days when stored in the fridge, though you might eat it all before then!
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Notes
Nutrition
More Recipes to Try
If you try this recipe, please leave a comment and star rating below, letting me know how you like it.
I tried this today with minor adjustments:
1. Added 3/4 cup of cocnut oil
2. Used 8 large eggs instead of 5
3. Reduced the sugar amount to only 2 tablespoons.
I left the rest of the ingredient quantities the same.
The bread came out looking and feeling soft. It is still tasty – at least to my liking. I don’t like a lot of sugar in my baked goods.
Thanks for the recipe.
Great recipe! I’ve done it with no sugar at all, 4 bananas, and added chopped walnuts and vegan chocolate chips
Oh and Ive added raisins a few times as well!
Hi Megan, Just tried your banana bread recipe and, Yay! Success (although I used 1/3 cup of brown sugar because i didn’t have any coconut sugar, so not strictly paleo here) I am allergic to to dairy and looking for a recipe higher in protein for which it ticks the boxes. You def do need to be mindful of ratios with coconut flour as it sure sucks up the liquids! My teenage daughter gave it the nod and that’s something!! BTW – She just came back for another slice, Winning!! . Thanks for your trials. I followed the recipe as above, except for the alternative sugar and I greased and lined my pan. Cooked for 40 mins all together – 30 minutes at 180 deg C fan forced (Aussie here) and then 175 C for the last 10 mins. It turned out really well. Perfect for lunch boxes. Thanks Lindal
I used this recipe except used regular sugar in place of coconut sugar. Also I baked it in the Ninja Foodi @ 325° for 25 minutes.
It looked like it was burning so I removed it from the Foodi, the middle was set but the bottom was slightly wet in the middle but I didn’t notice until I flipped it out of the pan. I frosted it with cream cheese frosting.
Delicious!
Love this recipe. I double or triple it each time. Great way to use over ripe bananas. I use mapl syrup instaed of dry sugar. Very moist.
Thanks for this recipe! It turned out really nicely, even though I think my oven is running a little hot and I overcooked it a tad. Nothing a pat of butter won’t fix! 😉
Newbies to coconut flour should realize that it can be very inconsistent from brand to brand, and even two different batches of the same brand. I get it at a bulk food store and I’ve learned to buy pretty big batches, now that I’ve had lots of practice. That minimizes the ‘tinkering’ with my tried n’ true recipes.
No need butter or coconut oil?
I used slightly less coconut flour (like a tablespoon or two) and threw in some psyllium husk, for a bit extra fiber, and used allulose instead of the coconut flour and made muffins instead of a loaf. This recipe was a huge hit! My “these will last for 2 breakfasts” muffins were devoured in less than an hour! Thanks!
This coconut flour banana bread IS absolutely the best I have ever made or eaten! I used 2 1/2 duck eggs because that is what we have. It was amazingly moist. Best recipe I’ve made with coconut flour. I look forward to trying more of your recipes Megan.
Hello. What can I use in place of all the eggs? I don’t have chia eggs either.
Maybe try a recipe using a different flour? Coconut flour is pretty mushy and grainy without using eggs, so I haven’t had much success using it in egg-free baking.