Coconut Flour Banana Bread made 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 (and four time more liquid than any other flour), it it cannot be used as a 1:1 replacement for other gluten-free flours.

Paleo Coconut Flour Banana Bread - grain-free, dairy-free, refined sugar-free, oil-free healthy banana bread recipe

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?

Coconut Flour Banana Bread Ingredients:

Coconut Flour

Very ripe bananas


Pure maple syrup (optional)

Pure vanilla extract (optional)


Baking Powder & Baking Soda

Sea Salt

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

How to Make Coconut Flour Banana Bread:

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.

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.

Mix the ingredients in a mixing bowl for coconut flour banana bread Coconut flour banana bread batter in a mixing bowl 

Transfer the banana bread batter to the parchment-lined baking pan and bake on the center rack of the preheated oven for 45 to 60 minutes (I do 50), or until the bread tests clean.

Transfer banana bread batter to a loaf pan

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!

Paleo Coconut Flour Banana Bread - grain-free, dairy-free, fluffy moist paleo banana bread

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

This particular banana bread varietal is actually good for you.

Grain-Free Coconut Flour Banana Bread - paleo, dairy-free, refined sugar-free healthy banana bread recipe

The texture is moist and spongy. Best served with a slab of butter and a drizzle of honey, because duh.

More Quick Bread Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

If you make this Coconut Flour Banana Bread, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!

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

Coconut Flour Banana Bread (Paleo)

4.49 from 35 votes
Moist, fluffy paleo-friendly banana bread made with coconut flour and sweetened with a touch of pure maple syrup makes for an amazing breakfast!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices



  • Preheat the oven to 375 degrees F. Lightly oil an 9” x 5” loaf
  • Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
  • 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 parchment-lined baking pan and bake on the center rack of the preheated oven for 45 to 60 minutes (I do 50), or until the bread tests clean.
  • Allow the bread to cool for at least 30 minutes before slicing and serving.



*If you'd like, you can omit the tapioca flour and use 2/3 cup of coconut flour.
This banana bread batter can be prepared in a mixing bowl or in a blender. Choose whichever method you prefer!


Serving: 1of 10 · Calories: 109kcal · Carbohydrates: 18g · Protein: 4g · Fat: 3g · Fiber: 3g · Sugar: 10g
Author: Julia
Course: Breads
Cuisine: American
Keyword: banana bread, coconut flour banana bread, grain free, healthy, paleo
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Paleo Coconut Flour Banana Bread - grain-free, refined sugar-free, dairy-free, oil-free healthy banana bread

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.49 from 35 votes (34 ratings without comment)

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Questions and Reviews

  1. 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. 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. 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. 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. 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. I have no experience with coconut flour. I like the idea. But I have had a lot of
    experience with banana bread. It would be fun to try.

  7. 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.


  8. 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!

  9. I love that you used coconut flour. I bought this flour months ago but I’ve never used it. Now, I have this recipe to try. Have a great weekend 😉

  10. 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!

  11. 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!!

  12. 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. 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!

  13. 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.

  14. 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.

  15. 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!

  16. 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. 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

  17. 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!

  18. 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. 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!

  19. 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.

    1. 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!

  20. 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. 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!

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

  22. 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. 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!

  23. 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.

  24. 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. 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!

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

  26. 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.

  27. 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 🙂

  28. 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. 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!

  29. 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!

  30. 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!

  31. 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. 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!

  33. 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.

  34. 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.

  35. 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. 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

  36. 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.

  37. 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 🙁

  38. 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.

  39. 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. 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.

  40. 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. 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

  41. 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!

  42. 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?

  43. 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.

  44. 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

  45. 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. 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!

  46. 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!

  47. 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. 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

  48. Hi, thanks for the recipe I can use baking powder. Can I make this with only baking soda? Would it come out the same way?

    Can’t wait to try it.


    1. Hi Ana, you should be able to omit either the baking powder or the baking soda and not have an issue. I’d just be sure to include one or the other to be sure it fluffs up correctly 😉

  49. I just made this bread and it was so freaking good. I ate the whole thing within the hour of making it. I halved the recipe as I only had two bananas. The bananas were extremely ripe with black spots on the skin. The only ingredient change was that I used double the amount of baking soda than I should have, by accident, but I had already added it to my dry ingredients before realizing, so I figured, ‘oh well,’ and the loaf came out perfectly regardless.

    So moist and just a great gf banana bread. Definitely recommend using really ripe bananas for that sweet flavor. So thankful for this recipe!!!

    1. I’m so happy you love the recipe, Beth! I also like the idea of scaling down the bread to make a smaller loaf so that I’m not tempted to eat a full-size loaf every time I make it, lol! Thanks for the sweet note!

  50. I know this is an old recipe but I thought this might be a useful comment for other vegan/egg free people : just tried using Flax eggs, it looked super dry so I added more water than normal plus some cocoa powder then baked as muffins. They came out super tasty, more like gory brownies than banana bread but I’m not complaining!

  51. I love it and so does everyone I’ve made it for including my local grandkids and they don’t like much of anything. I am disabled and cooking is very hard for me, but this is easy for me to make. Thank you for the recipe ?

  52. Great recipe! I added some unsweetened shredded coconut and pineapple chunks for fun. It was the bomb!

  53. Thank you for sharing this amazing recipe! Any suggestions on how to store this wonderful banana bread and making it last longer?

  54. Just made this recipe with a few modifications and it was delicious!
    Instead of 1/2c. coconut flour, I used 1/4 c. and 1/2 almond flour
    I didn’t add any maple syrup and the loaf was plenty sweet
    Added 1/4c. group chia
    1/2 c. walnuts

    All else the same and it came out great!

    1. Ooooooh the changes you made sound so tasty! I’m glad you like the bread! Thanks for the sweet note. xx

    2. Can you please tell the exact measurement for water and chia. I can not use chia though but still checking. Also can I do flax instead?

  55. I LOVE your recipe. I have been using it for over a year now and its my go to banana bread recipe. I never leave comments but this deserves one! My whole family loves it (4 year old included) and no one can believe its gluten/dairy free. I have made my own twist on it a few times. When I have left over summer squash in the garden I shred it and have put it in. I do have to make sure its patted dry but still comes out amazing. Thank you so much!

  56. 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!

    1. 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

  57. 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.

    1. 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

  58. 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!

    1. 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

        1. 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: Best of luck! xoxo

  59. 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.


    1. 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!

  60. 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.

    1. 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

  61. 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!

  62. 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.

    1. 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

  63. 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 🙏🏽

    1. 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 🙂

  64. 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!!

    1. 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