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 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..
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
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!
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.
Haha! Yeah, coconut flour’s a real pain in the booty, but it sure is delicious! Lemme know if you try the bread!
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.
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?
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!
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.
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!!
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!
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 😉
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!
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.
//Valérie
http://www.globalspicedblog.tumblr.com
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.
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.
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.
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!
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.
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!