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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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If you try this recipe, please leave a comment and star rating below, letting me know how you like it.
I just made this. I tried to make it as healthy as possible so omitted the coconut sugar. To me it was sweet enough. Denser than your normal banana bread but that’s the coconut flour. Enjoyed very much. Will probably make again but depending on my diet i may try dark choc chips next time!! Thankyou
Hi
I made the Coconut Flour Banana Bread
It turned out nice but not moist enough.
The bananas that I used weren’t overly ripe and I also added walnuts to the mix.
Could this be why my cake wasn’t moist enough?
If not what can I add to this?
Coconut oil or water?
I still enjoyed eating this
Many thanks Rita
I’ve made this bread 3 times, and it’s always turns out SO well! I’ve received many compliments on it and have shared the recipe with a few people that have asked for it.
Was wondering how I might adjust it in order to add some blueberries or strawberries in it as well.
Absolutely Delicious. Just made it. Curious though. With the use of baking soda, shouldnt there be an acidic ingredient also to cause the rise, like vinegar. Unless one of the ingredients is acidic and I don’t know. Otherwise would baking powder make more sense? Have you tried xanthan gum also, apparenlty it kind of makes up for the lack of gluten. I’ll try it next time with baking powder and xanthan to see if I get more rise or a difference in texture. Maybe even try egg whites instead of full eggs to save on calories and cholesterol. Would instant yeast be worth a try? Thanks!!!
I also used 5 packets splenda instead of sugar. Was perfect.
With vegan baking I always add an acid to the mix to help react with the baking soda, but I haven’t found that necessary in recipes that call for eggs. Please report back if you try one of your substitution ideas!
Hi, could i replace the coconut sugar with granulated sugar? I use sukrin sugar which is 0 calories. Do you think same amount? Thankyou
I’m not familiar with that product, but it’s worth a shot! Please leave a comment letting us know how it works out.
I always have the fear of getting frustrated before I try such ‘avantgarde’ recipes. This time the result was unbelievably good! I am adding this delicious bread to my weekly meal prep routine. For me, bananas were just enough to give the sweet taste and I just added some chopped walnuts and almonds to the dough to enhance the nutritional values. Great contribution, thank you very much!
I follow this recipe except I put honey instead of coconut sugar. It was not very thin, it was very thick. I baked it at 350 for an hour not done added 5 minutes not done I did that 4 times. Then I added another 20 minutes I got crispy but the inside was soggy gooey. What happened?
When you swap a liquid sweetener for a granulated sweetener, the results are going to be unpredictable– that would explain why it should be soggy and gooey inside. The coconut sugar helps keep the loaf more dry.
I don’t know how old this post is, but I just made this banana bread and it turned out exquisite. 😍 I added a couple of teaspoons of cocoa powder and wow! Thank you for this recipe. 😁
I’m so glad you enjoyed it!
I have to say, I tried a whole bunch of different banana breads using coconut flour, and they all turned out tasty but quite wet. These ones turned out GREAT! So thank you, bigtime. I’m so glad I finally found a really great recipe for banana bread which is low carb and delicious. I made them as muffins by the way, 32 mins as suggested, and they turned out perfectly. Really happy. :-))
This is a great recipe! I omitted the sugar and made muffins instead of a loaf. I also added a small handful of walnuts for a little crunch. I love how spongy and light they are!