Coconut Flour Banana Bread recipe made with wholesome ingredients for a grain-free version of the classic! This ultra moist and fluffy banana bread contains hardly any added sweetener and is seeping with banana flavor!
A nutritious twist on classic banana bread, this coconut flour rendition is the perfect breakfast, snack, or dessert!
Seeping with the natural sweetness of overripe bananas and the nutty rich flavor of coconut flour, this simple recipe is a gluten-free pinnacle of perfection.
The texture is light, spongy, and magically moist. Best served warm with a pat of melted butter, because we know how to party!
If you’re watching your carbs, follow a gluten-free diet, or simply enjoy baking with alternative flours, this easy favorite will become a household staple!
I first made this recipe for coconut flour banana bread back in 2013, and have repeated it countless times since.
The key to the perfect formula is getting the right amount of liquid and eggs to support naturally dense coconut flour.
Completely unique from all gluten-free flours, coconut flour absorbs 4 times more liquid than any other flour. High in soluble fiber and low in carbohydrate, it is the ideal solution for the biohacking health nut.
Let’s dive into the simple ingredients for this grain-free banana bread recipe.
Coconut Flour Banana Bread Ingredients:
Coconut Flour – Why make banana bread with coconut flour? It is naturally high in fiber, low-carb, has a naturally sweet, nutty flavor, and it so filling! Coconut flour recipes are perfect for those who enjoy sweet treats with the benefit of making you feel full and satisfied.
Tapioca Flour – The trick to the best formula is using tapioca flour in addition to coconut flour for the best fluffy texture. Tapioca flour is starchy, which helps bind ingredients and aids in the rise of the batter.
Very ripe bananas – Pick bananas with plenty of brown spots for the best flavor!
Eggs – We need a higher amount of eggs than banana bread made with all purpose flour due to the very dense nature of coconut flour. 3 eggs makes produces the best results!
Pure maple syrup (optional) – The bananas provide a tremendous amount of sweetness, so we don’t really need added sugar. Still, if you enjoy a sweet treat, add some pure maple syrup, brown sugar, or sugar-free sweetener.
Pure vanilla extract (optional) – A boost of warm flavor to make it taste so dreamy.
Cinnamon – Absolutely essential in all banana bread recipes! Ground cinnamon pairs magically with banana.
Baking Powder & Baking Soda – The leavening agents. Responsible for the perfect rise for a moist crumb.
Sea Salt – Major flavor enhancer! Recipes taste dull without it.
Recipe Adaptations:
- Omit the tapioca flour and use 2/3 cup of coconut flour.
- Add 1 cup of chocolate chips and/or 1 cup chopped walnuts or pecans
- For a sweeter banana bread, add 2 to 4 additional tablespoons of coconut sugar
- Use arrowroot flour in place of tapioca flour
- Make my Almond Flour Banana Bread if you prefer baking with almond flour.
- If you aren’t grain-free, The Best Gluten-Free Banana Bread recipe is the closest alternative to regular banana bread!
How to Make Coconut Flour Banana Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Mash the bananas thoroughly in a large mixing bowl until creamy. You can leave them slightly chunky if you’d like. Whisk in the remaining wet ingredients until well-combined.
Stir together the coconut flour, ground cinnamon, baking powder, baking soda and sea salt (the dry ingredients) in a separate large bowl. Then, add the dry mixture to the mixing bowl with the wet mixture and mix until well-combined.
Transfer the banana bread batter to the prepared loaf pan. Bake on the center rack of the preheated oven for 50 to 65 minutes (I do 50), or until the bread tests clean.
My trick for making the best quick breads is checking the internal temperature. Insert an instant-read thermometer into the center of the loaf. If it is 190 degrees F or higher, it’s ready!
Allow the bread to cool for at least 30 minutes before slicing and serving.
I have made this banana bread both using a blender and using a mixing bowl – either version works famously, so it’s up to you how you like to prepare your banana bread batter!
Storage Options:
- Room Temperature: Wrap the loaf pan in plastic wrap and store on the counter for up to 3 days.
- Refrigerator: Store in an airtight container or a zip lock bag in the refrigerator for up to 1 week.
- Freezer: Freeze in a large zip lock bag for up to 3 months.
One slice of this hearty banana bread is enough to quench your sweet tooth and leave you feeling full!
More Quick Bread Recipes:
- Paleo Double Chocolate Banana Bread
- Almond Flour Banana Bread
- Paleo Carrot Cake Banana Bread
- Almond Flour Morning Glory Quick Bread
- Paleo Cranberry Orange Bread
- Almond Flour Chocolate Bread
- Paleo Morning Glory Quickbread
Enjoy with a mug of tea or coffee for a dreamy afternoon snack!
Coconut Flour Banana Bread Recipe
Ingredients
- 3 large eggs
- 4 ripe bananas mashed (about 2 cups)
- 3 Tbsp pure maple syrup optional
- 2 tsp pure vanilla extract
- ½ cup coconut flour*
- 1/4 cup tapioca flour
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like). Whisk in the eggs, vanilla extract and pure maple syrup until well-combined.
- Add the coconut flour, ground cinnamon, baking powder, baking soda and sea salt (dry ingredients) and mix until well-combined.
- Transfer the banana bread batter to the prepared baking pan. Bake on the center rack of the preheated oven for 50-65 minutes or until the bread tests clean. Insert a digital thermometer into the center of the bread to check for doneness. The bread is fully baked when it reaches an internal temperature of 190 degrees Fahrenheit or higher. If the top of the bread darkens up too much at any point during the baking process, cover the bread pan in aluminum foil.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
I typically do keto/Atkins, but I love fruit and it’s so abundant this time of year, so I am trying out Paleo instead. This banana bread turned out so good! My bananas were super ripe and sweet on their own, so I omitted the maple syrup, and mixed in 2 tbsp coconut oil with the egg mixture to make sure there was still enough moisture. I also added chopped walnuts, probably a generous 1/2 cup. It’s so moist, and reheated 15 seconds in the microwave, it didn’t get rubbery or dry, still delicious.
My mom loves it too! I told her there’s no added sugar and coconut flour instead of wheat flour. She says you can’t even tell that it’s something healthy! She loves her donuts, so I was happy to serve up something sweet but healthy for breakfast. Thank you so much, I can’t wait to try more of your recipes!
Ooh, I love the idea of adding walnuts! I’m so happy to hear you and your mom enjoy the recipe! It’s always a win in my book when someone finds one of my gluten-free recipes to taste just like the original version. I appreciate your feedback! 🙂
This is my family’s favorite paleo banana bread recipe so far! We omitted the tapioca flour, and replaced with additional coconut flour as suggested. We also replaced 3T of maple syrup for 3T of coconut yogurt. We made 12 muffins at 350 degrees for 23 minutes. Our 5 year old loved them for her dessert! Thank you!!
All of that sounds so great! I’m thrilled your kiddo enjoys it too – that’s so heart-warming! Thank you for sharing your experience! xo
Hello my batter was quite think and not runny the coconut flour absorbed everything perhaps I should have added another egg if they weren’t big enough. I hope it comes out ok . Currently in the oven 🙏🏽
Hi Rox! Let me know how the bread turned out! It’s normal for the batter to be much thicker than regular banana bread batter, but not to the extent that it’s doughy. I’m curious what you think of the end result 🙂
My go to banana bread recipe. No one ever suspects it’s gluten free. Moist and dense but in a good way.
Wahoo! I’m happy to hear it, Taylor! Thank you for sharing! xo
I finally got around to trying it using pumpkin instead of bananas. Turns out the package I had was pumpkin pie mix, so I didn’t add any sweetener or spices. It still could have used more cinnamon. It turned out a little wet. I didn’t see your suggestion to add a little extra coconut flour until just now. I added some chopped pecans. It could have benefited from some chocolate chips, but the pie mix was so sweet I didn’t want to add anything else that was sweet. It’s delicious and I’d already eaten 1/2 of the loaf in less than 12 hours, by myself.
I hadn’t been to your website since early this year and almost couldn’t find this recipe because there are so many new banana bread recipes. They look good, but the ones I looked at use almond flour. I like using coconut flour b/c it’s less expensive and high in fiber and protein.
Thank you for this and other recipes.
Thanks so much for swinging back to let me know, Joy! I do have so, so many banana bread recipes, LOL…my apologies it was difficult to find! Appreciate the feedback! xoxoxo
This is my go to recipe for gluten and non-gluten free friends/family alike. No one even suspects that it is gluten free without the telltale signs of dry or crumbly bread. I love that it just uses coconut flour as almond flour is so expensive! Thank you so much!
I’m so happy you like it, Taylor! Thanks so much for the feedback! xoxo
This banana bread recipe turned fabulously. I added zest from 2 lemons but should have added more, it’s hard to detect the lemon flavor. Also I did not have tapioca flour so I added 3 tablespoons of all-purpose. Everything else I did exactly as stated in the recipe.
I’m so thrilled you enjoyed the banana bread, Carla! I love the idea of adding lemon zest and smart thinking with the AP flour substitution! xoxo
Hi. I love this banana bread and have made it more than a few times, as someone who is not really a baker. I used to use this recipe for ingredients, but the old one for procedure, since I don’t have a blender handy. I don’t remember if it says to add the wet to the dry or dry to the wet. If it matters, could you please tell which is the proper procedure. Also, I recall that it said to let sit for a few minutes before baking. Does that still matter.
I’ve been intending to try using this recipe with pumpkin pulp instead of bananas and adding some “pumpkin pie” spices. I was intending to use the same amount, two cups pumpkin as banana. Does that sound right to you? I have some packaged pumpkin that is not the pie mix, just pumpkin. It’s inspired by a mix I had for pumpkin spice muffins/bread made with almond flour. It was delicious but expensive.
Thanks for the recipe! It’s my “go-to” when I have bananas. But due to a fruit fly issue that persists from my last batch of bananas, I don’t want to bring any more of them into the house for the time being.
Thanks.
Hi Joy!
I’m so happy my recipe serves as inspiration! I don’t notice a difference when I add wet-to-dry versus dry-to-wet…my default is adding wet to dry. I do allow the batter to sit for 10 minutes or so before baking, because I find it thickens up during the process. Your logic is accurate for subbing out the banana for pumpkin. The bread may turn out slightly wetter, so if the batter looks too runny to you, simply add 1 to 3 more tablespoons of coconut flour, until it looks thicker. Let me know if you try it!
Hi! I believe your original banana bread recipe at this URL was slightly different and used only coconut flour (no tapioca). Would it be possible to get that recipe from you? It was our household favorite!
Hi Kat! The original recipe was the same, minus the tapioca flour 😀 There were no other changes. I added the tapioca flour to make it fluffier and bind together better. xo
Julia, please let me know what can I replace eggs with? I am allergic to chia seeds too!
Hi RS,
I haven’t tested the bread using an egg replacement. The difficult part about coconut flour is that it absolutely needs a lot of eggs. Without eggs, it won’t rise or hold together and will just turn out a dense, uncooked mess. I wish I could be more helpful, but if you can use regular gluten-free all-purpose flour blends, I would recommend that over coconut flour for egg-free. Try this recipe for a great gluten-free vegan banana bread: https://www.makingthymeforhealth.com/the-best-vegan-and-gluten-free-banana-bread/ Best of luck! xoxo
I just found this recipe over the weekend and made it on Sunday. I only used 3 bananas as that is all I had and it turned out great. The only down side I found is it sames to have a slight aftertaste, my husband said the same thing. We’re still eating it but, not sure if that is from the coconut flour or something else.
Hi Diane,
How ripe were the bananas? Were they frozen first? My guess is it was either the bananas or the baking soda. If it tasted like baking soda, you could cut it down to 1/4 tsp next time 😀 xo
I made this tonight and was very pleasantly surprised at the result! I did make one change – I didn’t have tapioca flour, so I increased the coconut flour by 1.5 tablespoons. Otherwise I followed the recipe exactly. It turned out very moist and spongy, with a nice banana flavor. I ended up baking for 50 minutes, then let it sit in the hot oven for an additional 10. Next time I will reduce the vanilla to 1 tsp (the brand I use is strong in flavor), but this recipe is a keeper. Thank you for sharing it!
I’m so glad you liked it, Stephanie! That’s great to know about replacing the tapioca flour with coconut flour – I’m sure there are many folks who don’t usually carry tapioca flour who would find that replacement helpful! Thank you for the sweet note 😀 xo