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 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?
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!
So happy to hear you enjoy the banana bread! Thanks for stopping in and giving feedback! 🙂
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!!
Moist*
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
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!
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.
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.
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 🙁
Thanks very useful. Will certainly share website with my friends
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.
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!
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
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.
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.
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!
So you didn’t add eggs or replaced eggs with something? I cannot do eggs. Is there a substitute?
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! 😉
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!
Oh good, I’m so glad the recipe works well for your dietary restrictions! I hope you enjoyed it!
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!
I did it with three eggs. It worked perfectly!
AWESOME! Thanks for the feedback! 😀