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 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!
Can I use more coconut flour instead of the tapioca?
Hi Julia! Did you change this recipe recently? I don’t remember this recipe having tapioca flour.
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!
Ooooooh the changes you made sound so tasty! I’m glad you like the bread! Thanks for the sweet note. xx
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?
Thank you for sharing this amazing recipe! Any suggestions on how to store this wonderful banana bread and making it last longer?
Great recipe! I added some unsweetened shredded coconut and pineapple chunks for fun. It was the bomb!
That sounds amazing! Thank you, Christine! xo
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 ?
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!
Can you please tell the flax eggs ratio. Thanks
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!!!
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!
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.
Ana
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 😉
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.
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
Fantastic!! I will do exactly as you recommended! Thanks so much!
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!
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!
Thx
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!
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
Can you post nutritional values please
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.
Sounds awesome! I love the idea of making muffins out of this recipe! 😀