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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.coconut flour banana bread loaf sliced with bananas and a coffee mug behind it

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.

mashed bananas and leveled measurment of coconut flour to make the batter

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.

slices of coconut flour banana bread

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.

slice of coconut flour banana bread with butter spread on top

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.

loaf pan with parchment paper and before and after of the baked bread

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!

two slices of banana bread cut off loaf

Best Ever Coconut Flour Banana Bread

4.70 from 314 votes
This is the BEST coconut flour banana bread recipe! No oil or added sugar required, this bread is moist and healthy. Gluten-free, nut-free, Paleo.
prep10 mins cook50 mins total1 hr
Servings:10 slices

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

Calories: 128kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 229mg | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
Course: Snack
Cuisine: gluten-free
Keyword: coconut flour banana bread
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.

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!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Great recipe thank you very much, I’ve passed it to my friends too. I wish I can upload a photo of this cake here 🙂

  2. Thank you for the amazing recipe. First time using all these ingredients but very successful. I made into muffins as suggested by readers. Also added some cacao powder and nibs. Replaced one banana with some yoghurt.

  3. I really enjoyed eating this cake! Thanks! I think it would suit a little bit raspberry jam on top for serving 😋 personal opinion. Thank for sharing!!

  4. Hello! If I replace the coconut sugar with honey. How much should I put? And should I and a bit more coconut flour? I don’t want it to vibe very moist! Thank you

  5. I just made this recipe. Made a few changes… I added a handful of walnuts and did not use any sweetener. Also, like many suggested, I made muffins instead. It was delicious!

  6. Awesome recipe with a slight change. I used 1/8 cup coconut sugar and 1/8 cup monkfruit. The sweetness is just right. The coconut flour makes the texture different but the flavor is exactly like traditional banana bread. I made two breads, one regular recipe with white flour and honey, and this one, then had my family taste both and tell me which they prefer. Most prefer this one.

  7. Hi there! I tried this recipe after many years of many banana breads. Healthy unhealthy you name it. I was pretty pleased with the texture And the mild sweetness because I add my homemade jam and feel good about eating it and not worrying about white sugar and bleached flour! I added ground walnuts ,1/3 c organic agave and allspice. I will definitely make again. And loving your recipes thanks!

  8. Absolutely loved the recipe ! I found the center slightly more moist than normal while I was slicing it but will try it after it stays in the fridge for a bit ! The easiest banana bread recipe to be honest. Thanks for sharing and lookin forward to trying the other recipes you have on your site 🙂

  9. Hi, For the first time, my banana bread was not soggy and well-structured. Thanks for your (oil-free/white-sugar-free) recipe! One thing I noticed was that it came out too dry. I used 3 small-sized bananas and 4 eggs. Maybe I should have added 5 eggs as per the recipe, but I wasn’t sure due to the banana size. Maybe adding 1/4 cup olive oil helps? Also, I added Arm and Hammer baking soda that is labeled for cleaning purposes (it’s 100% pure baking soda). Would that be the reason for making bread too dry? I appreciate your response.