Coconut Flour Banana Bread

This coconut flour banana bread is so moist, tender, and full of banana flavor, it’s a delicious grain free take on the classic! Made in just one bowl and completely naturally sweetened, no one will know it’s made with coconut flour! 

Coconut Flour Banana Bread

coconut flour banana bread

When it comes to banana bread, we are HUGE fans here. We’ve had the original banana breadzucchini banana bread, and even double chocolate banana breadNow that I am watching my carbs, this coconut flour version is my new favorite. 

I am incredibly picky when it comes to my banana bread recipes. They have to be moist on the inside, and tender and golden on the outside. I also prefer my sweetbreads to be healthy, as I secretly love having a slice or two for breakfast.

After finding myself with an oversupply of coconut flour, I wanted to have a go at making this baking staple using it! 

Coconut Flour- No substitutions! 

Now, baking with coconut flour is an absolute art. While many flours often come with suitable substitution options,  coconut flour is the exception. Unlike other flours, coconut flour acts like a sponge, often soaking up liquid 3 times as much as other flours. 

As such, the proportions in this recipe (and with any other recipes using coconut flour) are precise and cannot be altered or amended. 

This banana bread made with coconut flour is pleasantly sweet, dense, moist, and has a tender crumb. It isn’t as fluffy as traditional banana bread, but incredibly satisfying. Made with simple and gluten free ingredients, this bread is also suitable for a paleo diet!

Ingredients to make this recipe

  • Coconut flour– helps give the bread a cakey and soft texture. 
  • Almond flour– You must use blanched almond flour, not almond meal. The former ensures the loaf if lighter and with a tender crumb, whereas the almond meal tends to leave the bread heavy and dense. 
  • Baking powder and baking soda– Both are used to help the cake rise slightly, and ensure the bread cooks evenly. 
  • Cinnamon– A must for any good banana bread recipe! 
  • 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. 

How do you make banana bread with coconut flour? 

In a large mixing bowl, whisk together your dry ingredients and set aside. In a separate bowl, mash your bananas with the maple syrup and vanilla extract and set that aside. Finally, in a third bowl beat your eggs with the coconut oil until combined and smooth. Gently stir in your dry mixture, followed by the banana/syrup mixture until just combined. 

Transfer your banana bread batter into a loaf pan lined with parchment paper. Bake at 160C/320F for 55-60 minutes, until golden brown on top. Remove from the oven and cool completely, before adding frosting, if desired. 

coconut flour banana bread recipe

Can I substitute the coconut flour? 

This is a coconut flour banana bread, so substituting the coconut flour out would be pointless. 

If you’d like banana bread without coconut flour, you may prefer to make flourless banana bread

Can I make this keto? 

While this recipe is lower in carbs than traditional banana bread, there are still added sugar from the maple syrup and bananas. If you want a low carb banana bread, you may prefer to make a keto banana bread.

Can you replace butter with coconut oil in the recipe? 

This coconut and banana bread recipe has been tested using butter instead of coconut oil. It will work well, but be sure the butter is completely softened before adding to the mixture. 

Tips to make the best coconut flour banana bread

  • 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 overmix the batter. Gently fold through the ingredients until just combined. 
  • Be sure to sift your dry ingredients thoroughly, to ensure there are no clumps throughout.v 
  • Feel free to fold through 1/2 cup of your favorite nuts, for some added texture and crunch. 

How to store coconut flour bread

  • To store: If you intend on enjoying the banana coconut bread within 2-3 days, you can store it at room temperature. Ensure they are stored in a sealed container or covered completely. If you’d like your bread to keep longer, store in the refrigerator, covered, for up to 1 week.
  • To freeze: Place either the entire loaf or individual slices in ziplock bags and store in the freezer for up to 6 months. 

banana bread made with coconut flour

More delicious ways to enjoy banana bread

coconut flour banana bread

Coconut Flour Banana Bread

This coconut flour banana bread is a grain free and gluten free take on the classic banana bread! Thick, satisfying and moist, it's completely naturally sweetened!
5 from 94 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 12 Slices
Calories: 196kcal
Author: Arman



  • Preheat the oven to 160C/320F. Cover a loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add your dry ingredients, mix, and set aside. In a separate bowl, add your mashed bananas, maple syrup, and vanilla extract, and mix until combined.
  • In a third mixing bowl, add your softened coconut oil and eggs and beat until smooth and combined. Fold through your banana/syrup mixture until combined. Gently fold through your dry ingredients until just combined.
  • Transfer the banana bread batter into the lined pan. Bake for 50-55 minutes, or until a skewer comes out the center clean.
  • Remove from the oven and let cool in the pan completely.


TO STORE: If you intend on enjoying the banana coconut bread within 2-3 days, you can store it at room temperature. Ensure they are stored in a sealed container or covered completely. If you'd like your bread to keep longer, store in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place either the entire loaf or individual slices in ziplock bags and store in the freezer for up to 6 months.


Serving: 1Slice | Calories: 196kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Sodium: 133mg | Potassium: 129mg | Fiber: 5g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg | NET CARBS: 15g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    32 thoughts on “Coconut Flour Banana Bread

    1. 5 stars
      is there anything thatcan be used instead of flaked coconut.i am not a fan of flaked coconut,although i do use coconut oil.thanks arman.peace,jackie

    2. 5 stars
      Your recipes are AMAZING! Have been a huge fan of yours for years now & love seeing your new ideas and cooking them. You make having a sweet tooth & eating healthy at the same time, very easy. Thankyou!

    3. 5 stars
      The flavor is fantastic but my recipe came out too moist. I think I will try the recipe with half the coconut oil as 1/2 cup seemed like a lot but I tried the recipe as written first.

    4. Is 1/2 cup of coconut oil correct? I made this exactly as stated and it tasted like the entire thing had been soaked in oil. I had to toss it, it was so bad.

    5. I love your recipes . Fantastic that you you give hints and tips for changing /swapping ingredients,but I wish there was a tab to click to change the measurements to metric for me and others back in the U.K

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