My coconut flour banana bread is moist, fluffy, and made in just one bowl! Naturally gluten-free and lower in carbs, it’s healthy, delicious, and so easy to make.

If you are after the best coconut flour banana bread recipe, you’ve come to the right place. It’s a little more moist than my almond flour banana bread and lower in carbs than my protein banana bread, but it is full of sweet banana flavor. Overall, it’s moist, fluffy, and has a subtle crumb, which only coconut flour can give. It’s so easy to make and even easier to eat.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make coconut flour banana bread
4. Arman’s recipe tips
5. Frequently asked questions
6. More banana bread recipes
7. Coconut Flour Banana Bread (Recipe Card)

Why I love this recipe

• Quick and easy. Everything is made in one bowl, and the prep time is almost non-existent.
• Best texture. Moist, fluffy, and with a gorgeous crumb.
• No strange ingredients. It’s fair to say some coconut flour bread calls for strange thickeners and extracts, but not this one.
• It’s healthy. My banana bread is gluten-free, dairy-free, and low-carb.

If you love coconut flour recipes as much as we do, try my coconut flour muffins, coconut flour cake, coconut flour cookies, and coconut flour brownies next.

Key Ingredients

• Coconut flour. The key ingredient. Be sure to sift the flour well to ensure there are no clumps throughout. 
• Almond flour. You must use blanched almond flour, not almond meal. The former ensures the loaf is lighter and has a tender crumb, whereas the almond meal leaves the bread heavy and dense. 
• Baking powder and baking soda. Both are used to help the bread rise slightly and ensure it cooks evenly. 
• Cinnamon. A must for any good banana bread recipe! 
• Ripe bananas. The riper your bananas are, the sweeter your bread will be! 
• Maple syrup. Gives sweetness to the bread and helps to keep it moist. You can also use agave nectar. 
• Vanilla extract. What is banana bread without a dash of vanilla added to it? 
• Coconut oil. Be sure to use refined coconut oil so there is no coconut flavor. 
• Eggs. Room temperature eggs. 
• Frosting. Optional, but I like to spread a thick layer of vanilla frosting on top with shaved coconut flakes.

Find the printable recipe with measurements below.

How to make coconut flour banana bread

Step 1- Make the batter. Whisk dry ingredients in a small bowl. In a large bowl, mix remaining ingredients until smooth.

Step 2- Assemble. Transfer the batter into a lined loaf pan.

Step 3- Bake for 50-55 minutes, or until a skewer comes out mostly clean.

Arman’s recipe tips

• The batter is VERY thick. Do not be concerned when transferring it into the loaf pan. Once it is baked, it will be thick and moist in the middle. 
• Add 1-2 inches of parchment paper overhanging from all sides of the loaf pan. This makes the removal of the banana bread easy and mess-free!
• Do not over-mix the batter. Gently fold through the ingredients until just combined. Overmixing can make the mixture a little rubbery once its baked.  
• Add mix-ins. Fold through 1/2 cup of your favorite nuts for some added texture and crunch. 

Frequently asked questions

More banana bread recipes

• Raspberry Banana Bread
• Blueberry Banana Bread
• Cinnamon Crunch Banana Bread
• Strawberry Banana Bread
• Chocolate Chip Banana Bread
• Cottage cheese banana bread

If you tried this Coconut Flour Banana Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.