Coconut Flour Banana Bread (Paleo)

This coconut flour banana bread is grain-free, naturally sweetened, dairy-free, and paleo-friendly. But it won’t do your taxes for you, I’ve already asked.

Ready for another bangarang loaf in my series, Moist Breads? Of course you are. Fridays are for moist bread-ing, let’s get this loaf in your face!

 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | #glutenfree @roastedroot

Anyone else ever feel the urge to shove a hot buttered loaf of bread in their mouth?

Glad to hear I’m in good company.

Banana bread. the bread that heals, the bread that soothes, the bread that everyone loves. Banana bread comforts a troubled heart, rainy day, or wicked red wine hangover. It’s what you bake with your momma, because mommas know: banana bread rules. It’s just the all around good guy loaf, the loaf that shall do no harm, the…I think you get my point.


 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | #glutenfree @roastedroot

After posting my Paleo Banana Bread recipe a while back, several people asked me if they could replace the almond flour in the recipe with coconut flour. I didn’t realize coconut flour banana bread was in such high demand; however, it makes sense, as I know plenty of gluten-free eaters who are also allergic to almonds.  I figured I’d shine a light on the topic, because I’ll take any excuse I can get to bake a naner loaf.

The answer to the substitution question is yes…but no. But yes.  One can absolutely bake banana bread using coconut flour, but because coconut flour absorbs like a million times its volume in liquid, it it cannot be used as a 1:1 replacement for other gluten-free flours. You’ll notice there’s only ½ cup of coconut flour in this whole recipe, but lots of eggs and bananas. In essence, a coconut flour banana bread is a completely different recipe from an almond flour one. Which is why we’re here!

That, and the bananas.

There are a screaming FOUR ripe bananas in this loaf. The only thing better than 4-banana banana bread is 6-banana banana bread, and the day that comes to fruition will be guh-lorious!

Just look at all that banana!:

 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | #glutenfree @roastedroot

Not to get all Keeping Up With the Loaveses on you, BUT should I have put chocolate chips in this loaf? What are your favorite banana bread add-ins? Is my loaf inferior to the other fully-loaded, boozed-up, tricked-out, someone-call-for-reinforcements loaves? Is it begging to be bedazzled with blueberries, dark chocolate chunks, peanut butter, and/or all the nuts, seeds? Should I have pimped this ride with toasted coconut, browned butter, salted caramel, streusel topping, and/or fruity pebbles?  Or will Plain Jane Coconut Flour Loaf pass the rad detector test?

My loaf needs words of affirmation.

 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | #glutenfree @roastedroot

This particular banana bread varietal is ever-so-healthy for you. With zero refined sugar and all the fiber, you’re looking at a bloat-free loaf that sits pretty in your system without shooting your blood sugar through the roof. Just so’s you know, this bread does not come out super sweet (per usual with my bake-ables), so I’d recommend adding some coconut sugar (or crystallized natural sugar of choice) if you want to boost the sweetness. The texture is moist and spongy. Best served with a slab of butter and a drizzle of honey, because duh.

Do this instead of taxes. 

NOTE: Recipe revised 2/25. See Grain-Free Chocolate Chip Banana Walnut Bread for the updated version.

Kitchen Tools

Tools I used to prepare this recipe:

Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | #glutenfree @roastedroot

Coconut Flour Banana Bread (Paleo)

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 109 kcal
Author: Julia



  1. Preheat the oven to 375 degrees F. Lightly oil an 8” x 5” loaf pan.
  2. In a mixing bowl, combine the mashed banana, beaten eggs, maple syrup and vanilla extract (wet mixture).
  3. In a separate bowl, stir together the coconut flour, salt, cinnamon, baking powder, and baking soda (dry mixture).
  4. Pour the dry mixture into the bowl with the wet mixture and stir until combined. Allow batter to sit for 5 minutes before pouring it into the prepared loaf pan. Bake on the center rack in the oven for 45 to 55 minutes, until loaf tests clean (mine was in the oven for 47 minutes on the dot).
  5. Remove bread from the oven and allow it to sit for 30 minutes before turning it out onto a cutting board. Cut thick slices and serve with butter and honey.
Nutrition Facts
Coconut Flour Banana Bread (Paleo)
Amount Per Serving (1 of 10)
Calories 109 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 10g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.




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  1. Kelli H (Made in Sonoma)

    I’m diggin’ this banana bread. Usually when I see baked coconut flour sweets it calls for like SIX eggs and I’m like…uhhh…I’m not using half a dozen eggs in pancakes/waffles/whatever it is, but four, four I can do! I’m totes trying this. Probably this weekend too!

  2. Susan

    I think your banana bread would be fine just plain, as you made it. What’s interesting to me about the ingredients for it is that it’s a lot like the way Europeans bake cakes: lots of eggs and very little flour, which gives a very different texture, which I happen to like. I’m definitely saving this recipe for when someone wants banana bread.

  3. Sarah @ Making Thyme for Health

    I always get asked about coconut flour too! People love that stuff. But I can’t bring myself to recipe test using that many eggs. I always buy the expensive humanely raised kind and if the recipe doesn’t turn out, I’m likely to lose my mind.

    But I love that this only uses 4 and it also packs in 4 delicious naners! You’ve totally got me craving a warm melted buttery piece of banana bread now. But with walnuts. Those are my favorite add-in!

  4. Jessica Altman

    Hi-Julia-have you made this using flax eggs? I haven’t used that many eggs in a swap out yet, and I’m avoiding using eggs. Curious if you think it would still come out. I make a great banana bread that’s vegan, but haven’t tried it w/coconut flour and would like to try.

  5. Julie

    Hmmm…this is a possibility, too for Saturday. I have 9 weeks to noodle this one. And no chocolate chips, if you please, although I do like either pecans or walnuts in my bread. But, that’s true of just about anything in life. Ok. This could easily go south, so I’m quitting with this comment and leave you and your imagination to itself.

  6. Valérie

    I love making banana bread, especially as it gets rid of brown bananas and because it needs (hardly) any sweetening! I’ve made it so many times already but I never thought of adding some coconut in any kind of way. It’ll be hard to find the flour in Sweden, but I’ll definitely give it a try with some coconut flakes for the taste.


  7. Jolena @TheRubyKitchen

    It seems like common sense now that I read it but I never before realized coconut flour absorbed so much more than almond flour. I am new to Paleo and this had been a huge learning curve for me. I look forward to trying this soon. Thanks for sharing!

  8. Davida @ The Healthy Maven

    Can you replace the coconut flour with butter and the eggs with cheese? Please don’t even get me started on the number of questions I get about coconut flour…or the number of complaints I get when someone tries to replace a flour with CF. wehfefbiwefbwef coconut flour. BUT you may just change my mind cause this looks outrageously good! Pinned!

  9. Krystal

    Julia I love the way you write! You’re really cracking me up here..And yes this someone ALWAYS feels the urge to shove a hot buttered loaf of bread in their mouth!! So thanks for sharing this bread it looks awesome!!

  10. Brad

    I never wanted the bananas I have at home to ripen so fast! I’m glad I came across this and didn’t realize until now the difference in using almond and coconut flours. Going from 4 cups to a half is a big difference. Thanks for this.. now how to ripen these bananas quickly?

    1. Julia Post author

      I hear ya! All the bananas at my local grocery stores have been super green and take upwards of 2 weeks to ripen enough. eeeek! No patience over here for me either!

    2. Lil

      Put them in an oven at 300 for 20, flip and do another 20. I do it all the time and get a great banana flavor.

  11. Joanne

    I’ve never baked with coconut flour before, but I’m heading to Whole Foods later today and picking up a bag. it’s time I entered the 21st coconut flour loving century, don’t you think?

    Bananer bread FOR LIFE.

  12. renee (will frolic for food)

    you know how i know this recipe is bangarang? there’s only 1/2 cup coconut flour and tons of eggs and banana. coconut flour is crazy like that!!! it’s gotta have so much moisture balancing out the sponge-like coconut flour! anytime i see a coconut flour recipe with less moisture than that I’m like HELL NO. needless to say, I bet this is PERFECTION.

  13. Jennifer Devlin

    I made this today and added caocao nibs. I didn’t love the addition. They don’t melt and the texture isn’t a pleasant kind of crunchy. Next time I’ll just add dark chocolate chunks. Very moist and easy to make!

  14. Judith Ochoa

    I made this today and is sooo good, my husband is loving it… he is so picky with food that is hard to make him try different flavors..

    He asked twice are you sure is not wheat flour in this bread???

    Thanks for the recipe..

    1. Julia Post author

      I’m so happy to hear it, Judith! I love how moist the bread turns out and how healthy it is for you! Thanks so much for your sweet note! xoxo

  15. Krista

    I had this recipe saved for awhile until I could find coconut flour at the grocery store. I made the bread the other night and it’s pretty much amazing! I had to slice it up right away and wrap each piece in plastic wrap so I didn’t devour the whole loaf. Thanks for the awesome recipe!

  16. Eva

    Success! Right down to the 47 minute baking time. Super yummy – perfect sweetness- incredibly tasty toasted along with a healthy pat of Grass fed Irish butter! Thank You!

    1. Julia Post author

      Hi Jennifer, I’d say perhaps both – add a tad more coconut flour and bake just slightly longer. In general, I have found coconut flour recipes turn out spongy in comparison to all-purpose flour recipes, which is a texture I enjoy but I can understand if some folks find it offputting. If you don’t like the texture, I’d maybe try combining coconut flour and tapioca flour (or brown rice flour if you’re okay with the recipe not being paleo). Any flour adjustment will require a change in liquid, too. Let me know if you try the bread out again!

  17. lorraine swart

    Just made this and it’s divine!! Very spongy and eggy more like an egg custard type texture than bready/crumby. Taste is great! Will see what it’s like after being in the fridge as currently eating it warm on it’s own. Would like to experiment with less eggs to see if I get a denser / drier texture.

  18. bree

    what is the calorific breakdown for this please…… mine is in the oven currently cant wait x

    1. Gemma

      I have mine in the oven atm and did a quick calorie count of the raw ingredients. I get 1141 cals per whole loaf. This is with the minor addition of blueberries though!

  19. Lara

    WOW! i just tried my very own coconut flour banana bread with only 3 bananas (because that’s all i had) but they were SUPER ripe and this recipe was perfect for using them before the fruit flies arrived! 🙂

    It’s super moist and VERY tasty! I almost felt guilty eating it until i realized it doesn’t have any flour or sugar (other than the maple syrup). Can’t wait to try this out again, maybe adding walnuts or almonds, or forgoing the maple syrup and adding raisins or dark chocolate chunks 😀

    Thanks for posting this recipe!

    1. Julia Post author

      Waaaaadehoooo! I’m so glad you like the banana bread, Lara! Dark chocolate and/or walnuts would be marvelous in this bread – great thinking! Thanks so much for your kind words and cheers to guilt-free naner bread!

  20. Rc

    Made this tonight, unpleasant texture, very rubbery, and tasted like a banana omelette. I wouldn’t make it again

  21. Tara

    Tentatively experimented with this a couple of days ago, but with honey because I had no maple syrup, and as muffins, because I had no loaf tin!

    By some miracle it worked (my healthy recipes usually flop), it was SO easy and they were divine, I’m making another batch right now, topped with toasted cashews! Thank you!

    1. Julia Post author

      Yuuuuuuhs, I’m so happy to hear it, Tara! I love that you made this into muffins – I’ll have to follow suit soon! Thanks for the feedback, and have a great weekend!

  22. Kelly

    I made this tonight and it didn’t turn out at all. My oven is always within the times posted in recipes, however this one it was 1 hour, 5 minutes and it didn’t come out of the bread pan-I make breads all of the time,never had this problem . Too much cinnamon, over powered the banana flavor. Will keep looking for a good recipe using coconut flour, this wasn’t one for me.

  23. Gurbani

    I’m wondering why the recipe calls for so much salt… the taste is incredibly salty, even though the rest is phenomenal in texture and moisture!

    1. Julia Post author

      Hi Gurbani, did you use sea salt or iodized salt? If you used iodized, the bread would definitely be too salty. I’ll try the recipe again and see if I need to adjust the level of salt. Thanks for giving me a heads up!

  24. Elle

    Thank you for giving me a recipe that uses up my coconut flour and tastes awesome! I will definitely make this again.

  25. Nathalie

    I loved this bread so much I had to blog about it. I love how so many commenters loved that you also only used 4 eggs! Thanks so much and I will be back for more inspiration.

  26. Shani

    I just made this and I am so happy with the way that it turned out. I added walnuts, 2 spoons of Nutella, and I also added 3 extra pinches of coconut flour (the mixture seemed very watery). I’m sure the Nutella offset it a little. Also I ended up having to cook it for 1 hour and 6 minutes. Thank you so much for this recipe. I’m so excited with it 🙂

  27. Elissa

    I made this today, simply delicious. Can’t believe how sweet the bread is even though there isn’t any sugar. The texture was a bit off though. I baked it for 45 minutes and the toothpick came out clean, but the cake itself feels wet or semi-solid. I’m not sure if this is just a result of not using regular flour or if I should have baked longer? Any suggetstions? Thanks.

    1. Julia Post author

      Hi Elissa! I’m glad you liked the bread in spite of the texture. Yup, coconut flour can be a bit of a weird one in the texture department. I’m so used to it that I sometimes forget to give that detail in my recipe posts. I’d say if the bread turned out too wet, it probably needed a longer bake time. Maybe an extra 5 to 10 minutes would do the trick? Let me know if you bake it again!

  28. Gabby!

    Hey! So I’m really new to the paleo diet and I love the way this recipe/article looks, however I’m completely sugar free (excepting fruit sugars and such) can I just exclude the maple syrup and it still taste some what sweet? Thanks in advanced!

  29. Vian

    Just put this in the oven. I added walnuts to it. I chose this recipe because its one of the only ones i dound that does not call for a nut butter of some kind. I react to almonds and macadamia nuts, though im fine with walnuts and pecans in moderation. I eat sunbutter, but it reacts with baking soda and makes baked goods green inside. So i wanted a banana bread without nut or seed butters in it. Im excited to try it. Thanks for the recipe!

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  31. Joy

    My only recommendation is to flour the loaf pan after spraying it with oil. I let my banana bread sit for the recommended 30 min and CAREFULLY went around the edge with my butter knife, gently prying at the underneath and alas, it still had a good section of the middle bottom that stuck to the pan regardless of just spraying. So, yeah! Lightly flour the bottom of pan! 😉

  32. Kim (Bronx, NY)

    I’m definitely on the “only 4 eggs” bandwagon. I was searching for a good banana bread recipe using coconut flour, and this one really stuck out as one to try! Coconut flour is delicious but tricky and most recipes call for an ungodly amount of eggs. I made a loaf of this yesterday, using overripe bananas, and the top overcaramelized very quickly from the added sugar from the bananas. Didn’t matter though, just sliced off the top and what was inside was incredibly moist and delicious. Next time I’ll lower the temp and it should be just fine. Between my kids, my husband and I, the loaf was gone faster than it took to cook. Thanks for sharing!

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  34. Donna Grantham

    I made this recipe today and cooked it a lot longer than it said and it is still way too moist. Not sure what I could have done wrong? I couldn’t bake it any longer because the top was too brown.

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  36. Grace L.

    Absolutely a great recipe! I didn’t know that you needed to add something more if you are using coconut flour. I substituted maple sugar with 3 packets of stevia and it still tasted good. Baking time for me was 45 minutes.

  37. Hannah Park

    okay that was AMAZING. 47 minutes was absolutely perfect!! I made dinner and a dessert for my family, this being the dessert and wow everyone loved it! needless to say, there was none leftover! all of that to say, thank you so much for this recipe and I will DEFINITELY be making it again!! 🙂 the only thing I added was about 1/2 a cup of dark chocolate chips and it went perfectly with it! Thank you thank you thank you!

    1. Julia Post author

      Wahoooo! That’s so great to hear! I’m so happy your whole family enjoyed the bread, and the addition of the dark chocolate chips sounds phenomenal! Thanks so much for the kind words and feedback! xo

  38. Kelli Hatin

    Last week, I saw the coconut flour in the store and thought that I would try a pina colada bread. Well, after reviewing this recipe, I decided to use it as a base and I added in crushed pineapple (with some of the juice) along with Sweetened coconut and a bit of brown sugar and agave nectar.

    The muffins just came out of the oven, and while they look different than what regular flour would do to them, I am praying that they taste good.

  39. Gina

    Great, yummy recipe! I substituted rice malt syrup for the maple (that’s all I had and I’m not following any specific diet!) and it turned out well.
    Next time, though, I will grease and line the loaf tin as my cake stuck to the bottom 🙁

  40. James Mixon

    Thank you, Monique, for this intrepid culinary adventure that you have led me upon tonight. I surveyed the ingredients and barely withheld my disdain for the pretension latent within the list. Despite the unusually high likelihood of a definitive dirt-taste, this recipe was surprisingly…edible. Granted, it felt like I was a frontiersmen who was baking with ground nuts and squirrel entrails over a coal bed, but it was sustenance nonetheless, and for that I thank you.

  41. Donnell

    Made this tonight… I love it. I only had 3 bananas so I made up the difference with some coconut oil. Most breads have some butter or oil so I went with the coconut so I could have enough of the “wet ingredients”. Everything else the same except at the end added a tap of apple cider vinegar which I have been taught can help with the raising process in breads like this. My oven was a little too hot. I live in Hong Kong and the ovens are tiny plus in celcius so maybe I didn’t convert it quite right. Made the top and edges a little darker then I wanted but edible. I trimmed that off myself and loved the rest. My husband liked those edges. Ohh and almost forgot, I put a little chopped pecans on the top of the bread before baking: it took about 50 minutes tonight. It was yummy. This was my first time ever to bake with coconut flour… Have been excited to try it. Glad ther was so much info on how much CF absorbs…. Would have for sure thought it wasn’t enough flour and would he topped it up. Thank you!

    1. Julia Post author

      Wahoo! I’m so happy it worked with 3 bananas + coconut oil! Sounds like a brilliant improvisation! I’m thrilled you like the bread and am so happy to hear I have a reader all the way over in Hong Kong! Cheers and thanks so much for the feedback.

  42. Jessica Siscel

    I made this tonight and it is amazing!! This was my first paleo friendly bread ever too! Super most and it tastes wonderful. Doesn’t rise as much as normal bread, but that wasn’t an issue. I used parchment paper and it came out perfect! Loved loved loved 🙂 mmm Thank you for the recipe!!

    1. Julia Post author

      I’m so happy to hear it turned out well for you, Jessica! I always find grain-free or gluten-free goods don’t turn out quite as airy and fluffy as those with regular all-purpose flour, and am happy to hear you still enjoyed the bread nonetheless. Thanks so much for your kind words and feedback! xo


    I made muffins yesterday. Followed the recipe adding only a squirt of lemon juice. Cooked muffins 30 minutes. Very tasty with a hint of coconut. Tasty and satisfying. TY!

  44. Claire

    I just made this & it’s the bests tasting banana bread I’ve ever made! It was lovely & moist & a bit floppy, but I didn’t mind as it tastes divine! It helped me use up some of our bananas as we have too many! I would love to know the nutritional break down if you’re able to advise, ie protein, carbs, fats etc?

  45. Miranda Bard

    Used 3 (very ripe) bananas as well as chocolate chips and baked it in muffin tins. Yielded exactly 12 delicious muffins! I greased the tin with coconut oil, and they came out perfectly. Baked for ~25-30 minutes.

  46. Ala

    I am unable to eat eggs and was wondering if you’ve tried this recipe with egg substitutes such as flax? Or if you have any other suggestions

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  48. Phyllis

    Should the left over bread be refridgerated?
    Thx just made 2 loaves 1 with choco chips and one without the chips one is the best!

    1. Julia Post author

      Hi Phyllis,

      Ah I’m so happy you made 2 loaves! I can imagine the chocolate chips were an amazing addition! Yes, you’ll want to refrigerate (or freeze) any leftovers, since the loaves contain eggs. Best to be on the safe side 🙂 Thanks so much for stopping by! Enjoy!

  49. Anonymous

    I was asked to make some banana bread, after doing some research for a clean recipe I came across this one. I thought awesome, it calls for coconut flour, even better! I ended up doubling the recipe since I had 4 bananas that needed to be used. Usually whenever I bake with coconut flour, it turns out really dry. I was amazed at how moist and delicious the bread turned out! I just made this recipe today and will be using this recipe in the future, it’s already saved under favorites! Thanks for sharing!

  50. Victoria

    Does this bread freeze well after baking? I just made it and it looks wonderful and smells amazing. I want to save it for family who are coming in a week. My granddaughter has a severe dairy allergy so I’m stocking up on different foods that I am baking and cooking that are dairy and gluten free.

    1. Julia Post author

      Hi Victoria,

      Absolutely, the bread freezes just great! I recommend wrapping the loaf in plastic wrap and then sticking the wrapped loaf in a zip lock bag just to be sure it stays nice and fresh! Hope you and your family enjoy! xo

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