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I’ve said it before, but I’ll say it again: coconut flour is tricky to work with.
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!
Coconut Flour 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.
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 top feels firm to the touch in the center. 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.
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!
Video
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 prepared this bread today and it tastes wonderful. I’m so pleased that it’s macros are amazing too. I can taste a bit more salt in it so I may omit the salt addition completely next time. I wish I could show you in the pictures too X
Just to add here I used frozen thawed bananas and no sugar at all 🙂
Can you tell me what the macros were? I’m curious and trying to be as low carb as possible. Thanks!
I just added the nutrition info below the recipe!
I must be doing something wrong. I’ve attempted so many recipes using coconut flour or almond flour and they NEVER come out right. I baked this banana bread until it was starting to burn on the top because the inside was SO gooey. Like I’m-not-sure-it’s-edible gooey. But that has happened to me over and over again. Could it be my oven? I’m using betterbodyfoods organic coconut flour, organic coconut palm sugar, organic eggs, normal nearly-black bananas, and normal everything else. HELP!
I find all my coconut flour baked goods seem very wet and not done when I pull them out of the oven. Same thing with this banana bread but once it cooled, the texture was perfect along with everything else I’ve tried.
This recipe was awesome by the way! I made it last night and there was only a tiny bit left for breakfast in the morning. Sooo good when still slightly warm with butter on top. I’m in love.
I made this tonight and it came out super moist…like too moist. It’s basically swimming in water. I wasn’t sure if I did something wrong or if this is just how it was supposed to turn out. I have never used coconut flour before.
Love this receipe! It was moist and delicous! Thank u!
Thank you so much for sharing this recipe. I have tried many banana recipes and this one is by far the best so far. We made it yesterday and it quickly became a family favourite. Big thank you!
I was doubtful that this would turn out moist and yummy due to the coconut flour….but boy oh boy, was I in for a treat!!!!! This is absolutely delicious and healthy! I love that we can have muffins that aren’t loaded with sugar and junk! I’m excited to explore more of your recipes!!
Also, just if anyone was wondering, I made 12 medium sized muffins and a smaller loaf of the 9×6 pan! Muffins probably baked for 35 minutes
Hi I would like to try this recipe but I have a question regarding the calorie count. Is 70 calorie per serving or for the whole load? Thank you.
Of course its 70 calories for a serving or we would all eat the whole thing in one sitting.
My family and I loved it!! It’s more light rather than heavy and thick. Awesome flavor!! We added walnuts.
Hi Megan, Will this work as muffins? Thanks!
Yes, I don’t see why not! I’d probably bake them for 25-30 minutes in a muffin tin.
Thank you for this!!
I didn’t necessarily make it for gluten reasons, but for keto diet.
It really is tasty! The texture is a bit different but still very good.
I did not have coconut sugar so as a substitute, I used a mix of 1/2 Splenda and 1/2 brown sugar (for the 1/4 cup of coconut sugar).
This is the BEST banana bread!! I added just a tablespoon of pure maple syrup to add sweetness.
Just made this recipe and it turned out amazing! I was short one banana so I substituted sugar free apple sauce. I also added dark chocolate chips. Baking with coconut flour can be tough but this recipe makes it so easy. This will definitely be my go to banana bread recipe. Thank you!