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
- 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.
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
Ingredients
- 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)
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 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!
Video
Nutrition
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.
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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!
It turned out so yummy and moist!
I can’t believe there is no oil in the recipe. I only had 3 eggs so I put in a little less coconut flour and it came out great! I will be making this again and again. It was plenty sweet enough without any sugar. It is nice to know I can have this sweet treat without any added sweeteners.
These are delicious! SO quick to make and an easy clean up!!
Perfection! I added some HU dark chocolate gems to the top of a few…. OMG, delicious!
This was very eggy for me but the overall taste was good. I only had large eggs so I wonder if that makes a difference
lovely! Made it twice and everyone has devoured it!
Delicious! I was worried that it might be too egg-y or dry… not at all. The cinnamon makes it a treat for the nose as well.
Hi, can I use egg whites to substitute the eggs?
Can’t wait to try them!
Thank you for the awesome recipes!
Soooooo I tried it and full disclosure this is my first time baking with anything other than regular flour and well I’m pretty sure I did something wrong. My batter is stiff like I can’t pour it i have to scoop it and mould it lol. I’m putting it in the oven anyways to see what happens hopefully its edible. Could it be my bananas were too small? Or because I didn’t use a whisk (I’m baking at a friends house and assumed she had a whisk)? Any ideas would be great as I’m going to be trying again once I get some more bananas.
I was quite sceptical, but as I only had coconut flour at home, I had decided to try it. One of the best food related discoveries I have ever made! It is incredible, I can not believe how moist and fluffy something can be at the same time. Definitely recommend it!
It’s amazing! So easy and delicious! My kids love it.
I added zero sugar and it lovely.
Thanks for sharing.
Yum! Just made these into muffins for an easier kids snack and they are so good! Baked for 25-30mins and they came out perfectly!
I’m baking this recipe as I write this response. I tweaked a few things. I added a tablespoon of honey and a 4 oz cup of applause and walnuts. We like nuts in our bread, just trying to find ways to reduce regular flour. I’m also doing it on lined and sprayed muffin tins. I also made a strudel typing with brown sugar, coconut flour and cinnamon and sprinkled on top. Will let you know how they turn out. Have just started working with the coconut and almond flours.
I just made this and it’s delicious! It is very moist but I’m hoping it will dry out a bit in a day or so. Taking it to share with coworker tomorrow! I used erythritol in place of coconut sugar and I think the sweetness level is perfect. Thanks.
BEST BANANA BREAD EVERRRR!!! Thank you for sharing! This was my first time baking and it turned out SO good, super easy, quick and it’s the first banana bread I have eaten (I used to buy them in coffee shops) that doesn’t give me acid reflux! Thank you for sharing the love!!
Absolutely delicious. I’m keto and this was amazing, even my non keto familymembers enjoyed it. I will definitely be making again. I used stevia instead of coconut flour and it came out just right. One question about the nutritional information, how big is a slice? I cut mine rather thin to hopefully stay within my macros but roughly how many grams is a serving? Thank you
Stevia instead of coconut sugar**
LOVE this banana bread! Thanks for an easy and delicious recipe!
Third time making this, followed the recipe exact the first time and was quite impressed, added walnuts the second time and that was soooo good, added blueberries this time and wow! So good any way! Thank you for such a delicious recipe!
So easy and so yummy!
I made with chia eggs and although a bit mushy in the middle, the kids actually can’t atop eating it.
Yum yum!
I have high cholesterol and triglycerides. Does it work if I replace eggs with Bob red mill gluten free egg replacer? Thank you.
I was really hopeful about this but honestly didn’t enjoy it. It had the banana taste but I found the texture off with the amount of eggs. Thankful I threw some dark choc chips in there
I made this for my staff and it was a hit!!! I definitely plan on making this again. Thank you for the great recipe.
I did not have coconut sugar, substituted it with jaggery. Very bad idea as mine turned out to be more of a pancake than bread! New to baking breads, trying not to get too disheartened.
Way too eggy for my taste. This recipe fell flat for me. The eggs are overpowering and ruin the texture that I think banana bread should have.
I just tried this recipe and I love it!!! I added 1/4 cup of dark chocolate chips and 1/2 cup of pecans. Thank you so much for the recipe!! I will definitely be checking out your books.
I’ve made this twice now using a zero calorie granulated sweetener instead of coconut sugar and added an additional half teaspoon of cinnamon (cinnamon is my heaven), and let me tell you, it is DELECTABLE. This bread encapsulates that signature melt-in-your-mouth texture that coconut flour goods have, all the while keeping the ripened banana flavor the star of the show. Not to mention how quick and easy it is to whip up and plop in the oven! It’s wonderful when you let it cool then slice it up after baking, but I prefer a slice after I’ve plastic-wrapped it and left it in the fridge overnight. The loaf becomes a bit denser and slightly more akin to a typical wheat flour based banana bread.
If you have these ingredients on hand, BAKE IMMEDIATELY. You won’t be sorry. (:
This was the most AWESOME banana bread! I have been grain free for about 10 months and have missed bread like this. I made muffins and baked them for 32 minutes the first time and they were a bit dry. Second time baked them for about 28 minutes and they are PERFECT. I also used erythritol instead beacuase that’s all I had. Excellent! Moist, sweet and best of all, healthy! Thank you 🙂
When I made this recipe my partner loved it so much he told all his workmates about it, and then asked me to make one for him to share. I love the taste and it’s so easy to make!
I made mine according to the recipe but without the sugar. Mine did not rise. My ingredients are all new. So I was disappointed with that but it tastes good so that’s what matters most. Next time I will add walnuts as it needs that texture. Thank you for sharing.
My 5 year old daughter loves this for her school snack. Great recipe but have going that I have to cook a bit longer as it is very moist.
Can walnuts be added?
Sure, I don’t see why not!
I am on Weight Watchers and my daughter made me this yummy bread, very tasty; ended up being 2 points for 1 Slice, I used WW cream cheese and spread on top and it was delicious!
Easy and delicious-enjoyed it enormously! For a variation, might try adding some chopped walnuts or pecans.
Just made this banana bread recipe and it smells delicious.
But the nutrition value is different from what you posted. To get it to 70cal is that without the sugar?
I used organic coconut flour, coconut sugar, and the normal ingredients listed. I weigh all my ingredients and adding the nutrition value of the ingredients I came up with 149cal per slice 23carbs 4.6fat 4.3protien 4.5 fiber
Other than that it was amazing <3
Sorry I forgot I added white chocolate chips
So without them it’s 127cals 20carbs 3.5 fat 4.3 protein 4.5 fiber
I LOVE this recipe, it’s so easy to make and tastes amazing. My 3-year-old gets excited for it, every time I make it. I have substituted almond extract for the vanilla, also very tasty!! I strongly suggest baking it, if you haven’t!!
Can you substitute the coconut sugar for stevia?
Delicious and so easy!! Thank you!
I made this bread tonight. Used 5 overripe did bananas and a little less coconut sugar. It’s delicious.
I have made this loaf about 3 times and it is just awful every time. So spongy and flavourless no matter what we do! Such a shame. 🙁
I attempted to make this bread, I must have done something to corrupt it. It had a thick skin (almost burnt). It was pudding consistency inside and it was deflated in the middle. What did I do wrong?I did substitute the sugar with tubinado Android I used egg beaters.
Disaster, i used threequarters of an american cup of coconut flour and the wnole thing went solid, nzd to add loads of oat milk just to make it stirable
OMG! It’s delicious! Better than expected! So glad I tried it… now only one question… 5 eggs… can I toss out 4 of the yolks? That’s a whole lotta cholesterol 935 mg.
I’m glad you enjoyed it, Joan! If you want to omit the yolks, I believe the common substitution is using 2 egg whites to replace 1 whole egg.
Thank you for all your work in perfecting this recipe. My 16mth and my husband both love it and he can be fussy. I left the sugar out as the bananas i used were very ripe and smelt sweet enough. Thanks for sharing.
Doesn’t need sugar although we add some chocolate chips but would be fine without. Substitute egg whites to reduce cholesterol.thanks for the recipe.
I heat up the bananas in the microwave which brings the natural sweetness out
Tried this recipe as an inexperienced baker and I was very happy with the end product. It’s super easy to make and delicious!
Can you sub the coconut sugar for munk fruit sweetner?
Ooh, I’m not sure! I’ve never worked with monk fruit sweetener. Please report back if you try it! I’d see if maybe Google has a suggestion for swapping it with granulated sugar in recipes?
Hello there! I’d love to try this recipe tomorrow but can I make it using a round cake tin instead of loaf?
Since I only have the air fryer (which has the same function as an oven), the shape of the air fryer is round & I’m not sure if this recipe would work with that.
I haven’t tried that, but I think a loaf pan is usually trickier than a cake pan, so the round pan should work with a similar cooking time. The air fryer might cook a little faster, so just be sure to check on it!
I am a young lady that struggles with lots of health and digestive issues. I have to eat Paleo and wanted to try and make banana bread. I stumbled upon your recipe and it is SO delicious! The texture is beautifully moist without being too gooey and the flavor is wonderful without being overly sweet. Thank you so much for making delicious recipes that everyone can enjoy! 🙂
so great, finally a gluten free recipe that tastes good…. i omitted an egg and halved the sugar… thanks so much
I made this and it was mushy and awful.
I’ve tried a lot of recipes with coconut flour and they’re often too gritty or dry and I just don’t like them. This recipe however, was delicious and my family could hardly tell I had swapped the flour. Two thumbs up!