Skip to Content

Coconut Flour Banana Bread (Paleo)

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! | theroastedroot.net #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.

#MeltedButterShot:

 Coconut Flour Banana Bread - grain-free, naturally sweetened, and paleo! | theroastedroot.net #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! | theroastedroot.net #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

Eggs

Pure maple syrup (optional)

Pure vanilla extract (optional)

Cinnamon

Baking Powder & Baking Soda

Sea Salt

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

Coconut Flour Banana Bread (Paleo)

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
10 slices

Ingredients

Instructions

  • 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.

Video

Notes

*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!

Nutrition

Serving: 1of 10 - Calories: 109kcal - Carbohydrates: 18g - Protein: 4g - Fat: 3g - Fiber: 3g - Sugar: 10g
Course: Breads
Cuisine: American
Keyword: banana bread, coconut flour banana bread, grain free, healthy, paleo
Servings: 10 slices
Calories: 109kcal
Author: Julia
Paleo Coconut Flour Banana Bread - grain-free, refined sugar-free, dairy-free, oil-free healthy banana bread

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Taylor

Thursday 9th of November 2023

My go to banana bread recipe. No one ever suspects it’s gluten free. Moist and dense but in a good way.

Julia

Monday 13th of November 2023

Wahoo! I'm happy to hear it, Taylor! Thank you for sharing! xo

Joy

Friday 6th of November 2020

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.

Julia

Wednesday 11th of November 2020

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

Taylor

Friday 24th of July 2020

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!

Julia

Saturday 25th of July 2020

I'm so happy you like it, Taylor! Thanks so much for the feedback! xoxo

Carla

Monday 23rd of March 2020

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.

Julia

Monday 23rd of March 2020

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

joy

Friday 17th of January 2020

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.

Julia

Saturday 18th of January 2020

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!

This site uses Akismet to reduce spam. Learn how your comment data is processed.