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
Okay, honestly I did not want to like this recipe… it was just too simple to taste good. But, I am a true fan! It was so easy to make and pop in the oven. I used muffin tins and cooked for 25 minutes and they came out PERFECT! I am going to put them in a ziplock bag in the fridge for my morning coffee accompaniment. YUM! Thank you so much.
Did anyone try applesauce for the eggs as a substitute? If so, is one egg the same as 1/4 cup unsweetened applesauce?
I doubt that you’d be able to swap applesauce for this many eggs– it would probably just result in a mushy center. A boxed egg substitute might work, or you could try my one of my banana bread recipes that are already egg-free, like my Gluten-Free Banana Bread or Almond Flour Banana Bread.
Does the Coconut Flour Banana Bread freeze well? If so, how should I package it for the freezer? And, how long will it last in the freezer? Thank you 😊
I would think so, as long as you keep it in an airtight container. I’d probably slice it and then store it with parchment paper between slices so they don’t stick together.
I made this recipe and it so good!! I did substitute the coconut sugar with the maple syrup and do agree it is a bit moist but I don’t mind it.
We needed flour for the house but all they had was coconut flour at the store and thought would give it a shot! Never baked with this flour before and was surprised how good these came out compared to other recipes made before with regular flour. I love that it is much healthier too! Thanks for this recipe as will be making this again!
So good! I didn’t have enough banana, so I added unsweetened applesauce as well. This will be a go-to recipe for me!
Wow what a delicious recipe. I Made it yet twice and the second time I added dark chocolate, yummy! Thank you!
I’m so glad you enjoyed it! Thanks so much for coming back to let me know.
Hey, does this recipe work in any altitude? I love in Colorado Springs so we’re in kinda high altitude here. What would you change for high altitude if you would change anything?
I haven’t tried this at a high altitude, but maybe this resource will be helpful? https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Do you think I can substitute whole eggs for egg whites? My local publix only lets us buy a dozen eggs at a time due to shortages and I’d feel terrible using half of our week egg supply on one recipe. I do however have plenty of egg whites… 🙁 If you think its worth trying, can you recommend an amount? I’ve never baked with coconut flour… its the only flour I’ve been able to find. I appreciate your feedback. I have alot of frozen bananas and miss banana bread dearly.
I’ve always been told that 2 egg whites can replace 1 whole egg, so if you have enough egg whites that should probably work!
Did it as muffins, takes 50 min. I got 12 muffins out of it and added some chocolate chips i n the middle.. Delicious and very easy to make-thanks!
I thought I followed instructions to the T but ended up with a very dry banana bread. The top was also burnt. Where did I go wrong? Was there too much coconut flour?
I have made this twice now. It is absolutely the best!! Thank you so much for sharing!
These turned out great. I only had 1 large super ripe banana and 2 smaller less ripe, so it wasn’t as sweet as I’d have liked it. Next time I’ll add 4 really ripe ones!!! Will definitely make again, delicious!
i tried this recipe and it tasted great! It does however take me a lot longer to bake and continued to feel a bit wet afterwards 🙁 Any tips? I did substitute the sugar with one table spoon of honey.
Ok….this was quite honestly the best GF banana bread I have ever baked. I made the recipe mostly as is with the exception of shortening the baking time as the loaf was done early in my small appliance. The loaf turned out moist and super flavourful! I also added some GF chocolate chips for added sweetness. I will definitely be trying more of your recipes….and I will definitely make your site a favourite on my list of go-to websites!!
Aw, thanks Amanda. I’m so glad you enjoyed the banana bread, and I hope you’ll enjoy more recipes here on my website!
Turned out delish! I did add walnuts and used Splenda as the sweetener. Thank you so much!!!
This recipe isn’t right. The ingredients are not balanced – how can bread have only a 3/4 cup of coconut flour??! No milk or water. Not right
Have you tried the recipe yet? Coconut flour is VERY different from any other flour, and it requires much less than any other type. And a lot more eggs. With 138 5-star reviews over the past few years, I’m pretty confident in this one working out.
This came out great! A delicious alternative to a traditional banana bread recipe. I didn’t have coconut sugar so I took a chance and used 1/4 cup of honey. It came out great! Very moist. I’m going to try doing it in muffin cups next time and maybe adding a few cacao nibs 🙂 I’ve been putting a little peanut butter on each slice…. YUM!
I made it following the instructions, results were amazing! Thank you
messed this up as i misread the mesurements as 3 or 4 cups of flour. can you not give grams?
Made this with no sugar. I placed the egg, vanilla extract and the bananas in a food processor first (instead of mashing the bananas with a fork) for a few minutes to incorporate air and only then added the coconut flour and other dry ingredients. It made a fluffy, moist and tasty cake. Excellent recipe!!!
P.S.: I diluted 1 tsp of honey in 1 tbsp of water to brush the cake in order to stick grated coconut to make it beautiful.
This recipe is so easy and amazing. Honestly think if you were to add some dark chocolate chips you could leave out the sugar as the ripe bananas have such a sweetness already.
Thanks for this great recipe. I want to try it and want to ask if I only have three bananas, how should I adjust the measurements for the rest of the ingredients? Thanks so much 🙂
Hmm… I’m not sure! I would probably just try it as written using less bananas. This bread is pretty moist, so I think it will still be slice-able using a little less. Or if you have applesauce or pumpkin puree, that could work as a swap, too.
Thank you very much for the response Megan! Appreciate it 🙂
This was great. I had to exchange the coconut sugar because I can’t have sugar.
I used 2 Tbls of raw honey and 5 sm packets of organic stivia.
Taste tested and my kids and grandson liked it too. If you can adding cream cheese on top would be great too
I made 12 muffins with this recipe. Delish
This is seriously the best banana bread I have ever had! This is now a staple in my house. Using coconut flour and coconut sugar versus regular is so much better (and healthier). Will not make anything else! 🙂
This was my first time making banana bread with coconut flour. Way too moist. It could’ve been my fault for not leaving it in the oven long enough. I made muffins and kept them in there for 30 minutes. They rose beautifully while in the oven but after they cooked they shriveled up and the liners were almost wet. I don’t think I’ll be making these again. I think 5 eggs were excessive.
Perfect recipe fOR my SCD hubby who cant tolerate nuts in bread recipes. Moist and flavorful
This recipe uses a lot of eggs. I’m not vegan, but at coronavirus prices, I can’t afford to use 5 eggs – do you think a combo of eggs and ground flax, or a combo of eggs and chia seeds could work? What about adding sour cream?
Coconut flour is pretty tricky without eggs– maybe one or two can be swapped, but I couldn’t say for sure without testing it that way. Please report back if you try it! There are a lot of us who would like to be using less eggs at this time.
Can I substitute honey in the recipe for the coconut sugar.
I did try this recipe, but since I didn’t have any coconut sugar, I used honey, but only 1/8 of a cup. It came out great. Have been looking for recipes to be able to use on my Specific Carbohydrated Diet and this works great. Thank you for such a great recipe.
Super delicious! Instead of the coconut sugar I chopped around 7 dates and mixed it with the batter. I was concerned at first as I’ve never made a healthy option banana bread nor have I ever baked anything with coconut flour, but after following the well explained recipe the banana bread turned out very well. Will repeat for sure!!!
Made it tonight. DELICIOUS! thank you!
I see your note about adding maple syrup instead of sugar… I had a similar result when trying date syrup instead of sugar, and it was way too moist. But I tried it again with one less egg and it was close to perfect! So maybe that would work with syrup too. Great recipe, thank you!
At long last, a delicious gluten-free banana bread recipe! Thank you! I’m going to be starting the AIP diet, and wondering about subbing applesauce for the eggs – would that work? If so, how much applesauce?
I don’t think applesauce would work in a coconut flour recipe. You’d have better luck with a grain-based flour. There’s a coconut flour muffin recipe in my first book that is egg-free, but you have to get used to a different sort of texture, and I don’t think it would work in a whole loaf pan.
Second try turns out perfect for me. Adjustments I made:
1. Reduced eggs from 5 to 3
2. Increased coconut flour from 3/4 to 1 cup
3. Eliminated sugar
4. Added 1/3 cup of semi sweet chocolate chips instead
5. Added 1/3 cup of chopped walnut
5. Added 1/2 stick of grass feed melted butter
My 1st try turned out a little soggy hence adjustments 1 and 2
Easy and tasty recipe. I added walnuts and coconut flakes to second batch. So yummy and healthy.
I’m going to make this now but before I start does it make a difference if I use raw coconut flour or non raw? I have both
This was my first time using coconut flour, can’t find regular flour anywhere these days. So working with what I’ve got! It turned out amazingly delicious! I followed the recipe exactly, only added 1/2 cup semisweet chocolate chips and cut the coconut sugar by half. Cooked in a bundt pan for our Mother’s Day dessert tomorrow. Cooking time was around 30 minutes in that pan. Sprinkled with powdered sugar and voila…absolute, beautiful yumminess. Thank you Megan!
Delicious banana bread, thanks for the recipe
I didn’t add coconut sugar, i added 1/3rd cup almond butter (only because i am trying to finish what is sitting in the fridge for 2 years), 1/3 cup almonds and pumpkin seeds, and 1/3 cup chocolate chips. I eat as dessert after my lunch and its such a moist cake, not really bread. So good thank you
This recipe turned out wonderfully! Thank you so much!
Absolutely delicious! Super easy recipe.
Thanks for this fabulous recipe! I made this banana bread last night. My husband and I had some of it with our coffee this morning and really enjoyed it. The only adjustment I made was replacing the coconut sugar with blood sugar friendly monkfruit sweetener (though I like the taste of coconut sugar too). I am ever so grateful for people like you who spend a considerable amount of time perfecting healthy recipes for the benefit of others. Thanks again. This was a hit in my household.
I love this recipe because it’s sooooo easy and really quiet healthy! Perfectly moist and tasty. I Will be making this again!
Super moist and delicious! I added some chocolate chips and omitted one of the eggs because mine were so large. Best banana bread recipe I’ve tried so far during this quarantine! 🙂
Yay! I’m so glad you enjoyed it! Thanks for letting me know.
I tried it today and it’s delicious! First time with coconut flour and it went perfectly. I added few walnuts into the batter. Also my batter wasn’t like in the video, it was more like a dough but really nice soft moisture dough so I couldn’t just pour it in to the tin. I also didn’t put any sugar and for me it’s sweet enough.
I have officially died and gone to heaven 😫😍. These are incredible!!!! Omg I can’t even handle it.
I was surprised! This recipe tastes soooo much like French toast to me! This is amazing topped with creamy peanut butter! Even my son(who doesn’t like traditional banana bread) loved this! I will probably bake this once a week! Thank you!
Followed the recipe, but folded about 1/4 cup of chocolate chips after wisking/combining the batter and pecans on top of the loaf prior to baking. Overall a good recipe. I kept it in the oven for another 10 minutes hence the top is darker brown, but initially when I pulled it out at 55 min, it was visibly too wet/moist in the cracks. After 65 minutes it still seems too wet/moist compared to the picture on the recipe. Also mine didn’t rise as much in the center. I can tell from the texture that was the result of using 5 eggs and I’m not sure I’m a fan of that. Overall a good recipe
considering I wanted to used coconut flour.
The nutritional information does not seem correct for this recipe. This recipe is supposed to make 12 servings at 70 calories per slice? The calories stated are not accurate/too low.