This 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.
Many of you love my almond flour banana bread and keto banana bread, but I wanted to develop one using coconut flour. Now, working with coconut flour can be a little tricky, but when used in the right amounts, it can create something delicious, and this banana bread is just that!
Table of Contents
Why I love this recipe
- It has the best texture: moist and fluffy in the middle with a gorgeous, tender crumb.
- While not completely low carb, it’s lower in carbs than most banana breads out there. It’s also paleo, gluten-free, and grain-free.
- It needs very little prep time and uses simple and wholesome ingredients.
- I like to bake it as is, but it tastes even better with a creamy coconut frosting on top.
If you’ve made any of my healthy desserts before, you’ve probably have all the ingredients in your pantry as we speak. If not, they can easily be found at your local grocery store. Here is what you’ll need:
- 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.
How to make coconut flour banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Start by adding the dry ingredients in a small bowl and whisking them together until combined. In a large mixing bowl, add the bananas, maple syrup, vanilla extract, coconut oil, and eggs until combined and smooth. Gently fold through the dry ingredients into the wet ingredients until combined.
Step 2- Bake the bread. Now, transfer the batter into a lined loaf pan and bake for 50-55 minutes, or until a skewer comes out mostly clean. Remove the bread from the oven and let it cool completely before slicing and serving.
Recipe tips and variations
- 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.
- Fold through 1/2 cup of your favorite nuts for some added texture and crunch.
- Swirl through some nut or seed butter, like almond butter, peanut butter, or sunflower seed butter.
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.
Frequently Asked Questions
For this recipe, coconut flour is key to achieve the perfect texture and flavor. If you’d like to use all purpose flour, try a vegan banana bread.
Both coconut and almond flour must be used in this recipe. The two flours balance each other out for a fluffy loaf. If you’d like to use just almond flour, try almond flour banana bread.
This bread does not have any strong coconut flavor, even with the addition of coconut flour and coconut oil.
More banana quick bread recipes to try
- Raspberry Banana Bread
- Blueberry Banana Bread
- Cinnamon Swirl Banana Bread
- Strawberry Banana Bread
- Chocolate Chip Banana Bread
Coconut Flour Banana Bread
- 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.
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