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, 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.
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!
EXCELLENT Recipe! Eating now..so moist!!! Yummy. Thank you!
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 🙂
This turned out absolutely perfect and delicious. Thanks so much!
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.
Thanks so much, Nathalie! I’m happy you loved the bread and thanks for your kind words! xo
Thank you for giving me a recipe that uses up my coconut flour and tastes awesome! I will definitely make this again.
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!
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!
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.
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!
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!
Made this tonight, unpleasant texture, very rubbery, and tasted like a banana omelette. I wouldn’t make it again
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!
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!
what is the calorific breakdown for this please…… mine is in the oven currently cant wait x
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!
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.
Mine came out like a sponge. 🙁 not enough CF? Bake longer?
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!
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!
You got it, Eva! So happy it all worked out 😉
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!