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
I rarely ever make a recipe exactly like it’s written – and today was no exception. HOWEVER, my change was simple, and kept proportions the same. Instead of 5 eggs, I used 3 Tbs almond butter, 1 Tbs soaked chia seeds, and 3 eggs. I also used an 8″x8″ pan because I was too lazy to wash my 9×4. It turned out absolutely fabulous. Oops – I lied. Just remembered I added hydrolyzed collagen protein powder – two scoops. I’m trying to sneak it into my diet when I can. And it still turned out fabulous! I highly recommend it.
Superb result with this! Didn’t use sweetener (so more ‘keto’). Wet mixture had mashed potato consistency but cooked fine. Nice with lemon juice sprinkled on. Perhaps would be good with lemon peel and/or raspberries.
These are fantastic! I did not have cocunut sugar, so substituted unsweetened shredded coconut. (Threw in food processor for finer consistency). I think they turned out great! Thank you for the recipe.
This is my favorite banana bread to make. I love using grain free flours and coconut flour is an affordable option, since you never need to use too much in a recipe! This banana bread rises so nicely and has such a perfect texture. I make it all the time, and think the added baking powder in the June 2020 modification has made it even better.
Delicious GF banana bread! I used 1/4 c dark chocolate chips instead of coconut sugar and was just the right amount of sweetness.
Why not bake in smaller sizes, so the centre won’t be as soft as you have described, I use mini loaf tins for Banana Bread using Rolled Oats instead of flour.
I will now attempt your recipe and see how the mini loads turn out, thanks for the recipe
How do you think it would work out to substitute more egg whites and less yolks to decrease the cholesterol? Maybe with 3 whole eggs and 4 whites?
In my experience, 2 egg whites can be used to replace 1 egg, so feel free to experiment from there!
This is a great recipe. Easy and delicious. The bread looks wonderful. Thank you for this well written recipe and insights. I’m trying your vegan snickers slice next!
This is a really easy recipe and very tasty, I will definitely be making it again 👍🏼
I’ve tried many other recipes with coconut flour and the only ones that worked also had almond flour. This one turned out moist and delicious first try! Even my super picky eater loves it!!!😱 This is my go to recipe now!! Thanks.
This turned out perfectly for me. I only had 2 bananas and I used brown sugar instead of coconut sugar. They’re perfectly moist. Thank you!
Thanks for this recipe! Since the bananas are already pretty sweet I left out the coconut sugar and added just 1 tbsp of golden syrup. Cutting it into 12 still gives a generous portion and overall calories 84 per slice….until the butter goes on! Delicious!
I made this recipe, it is easy and delicious. When you say the riper the bananas, the sweeter the banana bread, you weren’t kidding! Next time they’ll be mostly blackened skins, I did add chopped walnuts to my recipe, which we really like. I am trying to reduce my sugar intake and had all of these ingredients on hand. I plan on making this my standard banana bread recipe. I am not much of a baker so this was a pleasant surprise!
I’m so glad you enjoyed the banana bread! Adding walnuts sounds fantastic, too.
I made this today but used a muffin tin and added a crumble topping. They turned out great! As others have done, I added ginger.
I just made a batch using my scale to weigh out the ing. They are soooo good. I was skeptical about all the eggs and no oil. I baked them as muffins and 12 fit perfectly, I used silicone liners and they popped out fine. They did not taste eggy at all. I did add half cup of chocolate chips to the batter. My kids asked if there was anything special in the batter lol, They don’t like the applesauce texture in oil free recipes. They asked for seconds. This recipe is a keeper.
Followed recipe 100%
Bake time 45min.
I love a piece of banana bread with some honey and pb. I would put more sugar as I have sweet tooth.
Easy to make and great for a healthy snack!
This recipe turned out great and my family loved it. ….going to make a second loaf this morning. Thanks for sharing.
This was absolutely delicious!!! I made muffins out of it and substutedlight brown sugar instead of coconut sugar. Everyone loves them! They are moist and delicious with the right amount of sweetness.
I tried making the coconut flour banana bread. I have to admit that I am new to trying gluten free baked goods and to baking them and I only had jumbo eggs but still added five and I had four bananas so added those as well but I did put a full cup of the coconut flour in rather than just 3/4 and I rounded the teaspoons of baking soda and powder and cinnamon, and I didn’t have coconut sugar so I used the granular sugar substitute Swerve. I followed the instructions exactly otherwise so I thought that even if it didn’t come out perfect it would at least taste good. I really wanted to like it but the taste was awful and the texture was weird – even my 9 year old son couldn’t eat it, and he eats anything! I should’ve known when I saw the pictures of the loaf but I am committed to trying new healthier recipes. I just don’t understand how anyone who has eaten traditional homemade banana bread could think that this version is appealing- I wish I could understand because I am quite a foodie and know quality from processed sub par food. I appreciate that you and others that follow you are willing to share recipes and advice. Maybe I should try a baked good that is chocolate based next time. Thank you. Amy
Made these into 12 cupcakes and added 1/4 cup semi sweet chocolate chips. Soooooo delicious. My kids dont know they are oil free and full of goodness. Thank you
What size loaf tin is called for in this recipe ?
You’ll need a 9-inch by 5-inch loaf pan.
This recipe comes out so moist and delicious!!!! I used monkfruit for my sweetner. It came out great!!
This is a fantastic recipe! I used an 8×8 pan as I’ve never had luck with loaf pans. Also used monkfruit as the sweetener. My husband couldn’t believe there wasn’t butter in it as it was so moist! Thank you!
It turned out great! I did add a 1/2 cup walnuts and added molasses instead of honey. My bananas were a little small for so I did have to add a little more coco nut flour.
Too moist and not sweet enough for my kids. They like it when it comes out of the oven but they don’t like it the next day cause it’s gooey so I end up eating the rest of the loaf by myself.
I’ve never baked banana bread before but I had coconut flour and wanted to do something non wheat. The ingredients for your bread recipe were also healthier in my opinion. Anyway I mixed it all up threw it in the oven for 45 minutes. It looked good but was still soft in the middle so threw it in for another 10. The middle still was soft but I had to leave so I placed a top on my bread and left it on the counter for hours. I got home and checked the middle and it had cooked through! Even though I had previously sliced it in half! Now for the taste: it was amazing! I mean coconut flour is tricky but this tastes like real bread, in fact I prefer it better than traditional banana bread because it doesn’t hurt my stomach and uses better sugar alternatives. So excellent job coming out with this recipe, this will definitely be a thing 😉
Delicious! My batter was pretty dry at first, which was probably due to my mixing the dry ingredients and the wet ingredients separately. (As for regular banana bread) I added a little bit of unsweetened coconut/almond milk, and it turned out really well. Was surprised at how good it tastes without any added sugar.
Love this recipe! We did a slight change and no gooey middle. 3 bananas, 4 eggs and 2 tablespoons of sour cream. We added walnuts which can fry it out, but not this. So wonderful and perfect on a cold day, with a cup of coffee!
Thank you for sharing this recipe I made slight modifications with the oil and replaced it with olive oil. However I love how moist the bread is. It’s not fluffy but the taste was delicious I have it with coffee or hot water had one after dinner 😋😊
This was absolutely delicious. It was so lovely and moist and I have to agree the best banana bread I have tasted and lovely and fluffy too! I have printed your recipe off as it will now be the only one I cook in future 👍 😋
Thanks for sharing this recipe
Hi I added extra banana, 3Tbl spoons of melted butter, 1/3c of walnuts mixed with sunflower seeds and one extrq spoon of baking powder. Baked on 180’C for 45min its super delicious! Thank you!
Oh I also smeared the baking tray with butter as I didn’t have a baking paper and it worked 1😊
Omg, talk about an entree into coconut flour baking! These are soooo good. Legit no one in my family could believe there’s no oil or flour!
Hello, can I use only white eggs and avoid yolks?
Possibly? I’ve heard you can replace a whole egg with 2 whites. Let me know if it works out for you!
As a diabetic I was looking for carb friendly recipes. Thus is one of my favorites. Thank you. It fits my diet perfectly.
Very easy and healthy..here’s what I did. I baked in an 8×8 square pan .Baked at 350 for 38min. My mix wasn’t very wet at all (not sure why) but I didn’t have coconut sugar. Instead I used 2 tsps of Swerve(powdered) and I could have used more if I wanted it sweeter. It was not very sweet I also did not use the salt. But it was very firm like a traditional banana bread not like a cake. Great with some peanut butter. Thank you for the recipe.
Looking for low carb. Recipes
Hi! I made this recipe yesterday and it turned out so delicious!!!! I’m very surprised, I have to say that I replaced just a little amount of the 1/3 cup of the coconut flour (because I was running out of it) with almond flour just to complete the amount needed and also I used mascabo sugar instead. Definitely making it again!!! Greeting from Uruguay😁🙌🏻
Good flavor and simple to make. I made in my bread machine, as not to have extra dishes. It took longer to bake but was well worth it. I added a teaspoon of pumpkin seasoning, and it’s a keeper. Thank you for this recipe. I will definitely use this again.
I’m excited to try this recipe, will adding nuts wotk, or do I need to change anything. I will likely leave out the sugar so it is more keto friendly.
The recipe was super easy to follow. I didnt use a mixture and all came out moist and firmly soft.The spray oil on pan helped it come clear from.the baking pan…love it.
I used twice the amount of ingredients but with 5 bananas and 5 eggs only.
Thanks for the tip!!
I made the recipe of the banana bread and it was super easy. My only concern is the smell of the eggs which is rather intense. Do you think I can add another ingredient to the recipe to “hide” the smell of the eggs or use less eggs instead?
Thank you for this recipe! We have been looking for an alternative with just coconut flour. You do not disappoint! I have made this hundreds of times at this point. Sometimes I add blueberries, sometimes cocoa nibs, and other times also top it with coconut flakes before baking. Other times, all 3! I never add any sugar, just the natural sugar in the fruit. My husband and 2 year old gobble this up before I even get a slice most times!
Vegan option ~ Sub 1 1/4 cup applesauce for the eggs…. sooo yummy! Super moist and delicious!
I’ve made this twice now and both times it came out very well. I usually add some coarsely chopped walnuts. Delicious recipe.
I just tried this out I loved it! The texture was so moist and amazing! It didn’t feel sweet enough but other than that it was great and low calorie! Definitely going to be having it with peanut butter in the mornings!
SO EXCITED to have finally found a banana bread that is sugar optional (I didn’t add any and it came out perfectly sweet from just the bananas and coconut flour), GF, and doesn’t involve almond flour (allergic to). It baked up perfectly and tasted amazing. Thank you so much for this recipe, gamechanger for me!
I really wanted this to be my new fave banana bread recipe because it’s so easy, but I just can’t truthfully say that. My bread came out very eggy. It was also super moist, even thoughI baked it in muffin tins and the tops got pretty browned. Glad the recipe worked out for some people, but it just wasn’t for me!
You’re right about the sugar. I put 1/3C and I could have used less. Also 4 eggs, instead of 5 worked fine. Thanks, this is a delicious way to use up over ripe bananas!
I used a can of pumpkin instead of eggs in my second try. It’s a little soft but it’s so good–it could pass as a pumpkin pie (it has that texture!) I also got a little “extra” added some walnuts and raisin with my third and it’s yummy, too.