This post may contain affiliate links. See my disclosure policy.
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.
Pass me another slice of this coconut flour banana bread.
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 is full of sweet banana flavor. It’s so easy to make and even easier to eat.
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.
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. Add the dry ingredients in a small bowl and whisking them together until combined. In a large mixing bowl, add the remaining ingredients and mix until combined and smooth.
Step 2- Assemble. Now, transfer the batter into a lined loaf pan.
Step 3- Bake for 50-55 minutes, or until a skewer comes out mostly clean.
Step 4- Cool. Remove the bread from the oven and let it cool completely before slicing and serving.
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.
- Add mix-ins. Fold through 1/2 cup of your favorite nuts for some added texture and crunch.
Frequently asked questions
For this recipe, coconut flour is key to achieving the perfect texture and flavor. If you’d like to use all-purpose flour, try my vegan gluten-free banana bread.
Both coconut and almond flour must be used in this recipe. The two flours balance each other out for a fluffy loaf.
More banana bread recipes
- Raspberry Banana Bread
- Blueberry Banana Bread
- Cinnamon Crunch Banana Bread
- Strawberry Banana Bread
- Chocolate Chip Banana Bread
Coconut Flour Banana Bread
Ingredients
- 1 cup coconut flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 large bananas
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil softened
- 3 large eggs
Instructions
- Preheat the oven to 160C/320F. Cover a loaf pan with parchment paper and set aside.
- In a large bowl, mix the coconut flour, almond flour, baking powder, baking soda, and cinnamon, and set aside. In a separate bowl, add the 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.
Notes
Nutrition
Originally published July 2022, updated and republished January 2025
You have the best recipes and this coconut flour banana bread is no different.
When I saw there was a banana bread recipe using coconut flour, I got excited. I love coconut! So, I looked into my pantry and found every ingredient. This is the best banana bread recipe I have ever baked. First I was thinking baking on 320F🤔it seemed a bit low. I am used to cooking on 350F. But, I did it anyway. It turned out just like the picture. So so good. I have tried several of your recipes, they all have been spot on. Thank you so much for sharing your recipes and the hard work to make them perfect❤️
I meant to put five stars. Finger made an involuntary movement 🤭🤣🤣
Your coconut flour banana bread recipe is my absolute favorite.
Moist and tasty.
Is there anything I can use other than coconut oil? I am out and it’s quite a distance to a town where I can buy it. Thank you
Well this I really needed to find. Combo of coconut and banana must be sooo interesting.
This recipe was absolutely amazing! So moist and delicious! I added walnuts for crunch and it was delish!
Thank you for this fantastic recipe!
Will this recipe work with only coconut flour?
Just as written 🙂 I have other banana breads that use just almond flour, wheat flour, or oat flour
Great taste and texture for a gluten-free bread.
Like other readers, I also thought 1/2cup coconut oil was a lot but I trusted the recipe and it came out wonderful – it has a nice crumb outside but moist center. This was however a bit too sweet even for my sweet tooth, but I will be serving it with Greek yogurt and I’m sure that will do the trick! Thanks for helping me use all my coconut flour haha
What Is the icing made with on top of the bread? Haven’t made the bread yet.
Just a simple cream cheese icing
So yummy!!
thats right beautiful fluffy and light cake..i added a bit of cinnamon,pinch of clove,salt and nutmeg.and a tablespoon of walnuts,dark chocolate and some zest from an orange.. thank you for the recipe.x
thats right beautiful fluffy and light cake..i added a bit of cinnamon,pinch of clove,salt and nutmeg.and a tablespoon of walnuts,dark chocolate and some zest from an orange.. thank you for the recipe.
This is perfect every time.moist and works in airfryer for 20-30 mins
SO GOOD!!! I make this weekly
Delicious and moist. one of the best tasting I have had.
Tasty and easy to make. I added prunes and raisins for chewy factor, and it remained soft and moist. Thanks
Love this recipe. And so moist. Thanks
I tried this recipe as it’s being half CF/AF. (Not a big fan of almond flour texture)
It came out moist and not as grainy as most almond flour breads.
As others mentioned – I might try slightly reducing the coconut oil (I used Costco MCT C. oil.) maybe 1/8 less but recipe as written came out ok.
I also added B. coin slices on top and sprinkled with a holiday sugar spice blend before baking.
No matter what – the house smells wonderful! 🙂
This was indeed the best almond/ coconut flour recipe that I’ve tried!! I’ve made a few using only almond flour and they were only ok. I added 3 tablespoons of ground flax powder and 1/4 cup of fat free half and half and the result was an extremely moist and fluffy cake texture.
What’s the icing on the top?
Thanks!
Best banana bread
So good!
Hi, I was wondering if this recipe would work with more bananas and less eggs? Please let me know.
I haven’t tried but let me know if you do, I’d be curious to see how they turn out!
Hello What is the recipes for the frosting. Looks amazing. I can’t wait to try it.
What’s the recipe for the frosting?? Thanks
Will add it in now- it’s a cream cheese frosting with coconut extract added in 🙂
I made this bread today. Changed the 3 eggs to chia seeds. The amount of chia seeds I used was one tablespoon to 3 tablespoons of water for each egg. In total 3 tablespoons of chia seeds to 3/4 cup water. I let the chia seeds bloom for 20 minutes. No other changes to the recipe and baked the bread at 325 degrees for 55 minutes when the knife came out clean. The bread could have used a little more moisture and a bit crumbly and the taste was good. I didn’t think it was too oily but then again I have really learned to like coconut oil. Hope this is helpful to someone.
This looks delicious! I might need to make this for our next staff meeting.
Hi. I just found your yummy Banana bread recipe and I’d really love to try the icing too. It looks cream cheese. Please share🥰
I just made it now and it’s very good. Very moist too. I just had to do a few modifications. I didn’t have almond flour so I substituted it with regular all purpose flour. I didn’t have any eggs left so I used flaxseed. I added a teaspoon of salt too. I had to add 3 tbsp of water bec there were still a lot of dry flour mixture. Maybe next time I can just add a little more water in my flaxseed mixture. Despite the modifications, this recipe turned out great. Soft and very moist. Will definitely keep this recipe. 🙂
I am trying to use up my coconut flour, and this recipe seems to use a lot of it.
Can I sub almond meal for the almond four?
Can I sub white sugar for the maple syrup?
Almond meal for almond flour is fine. Not sure about the sugar part, I haven’t tried that. You are welcome to experiment and see.
How can I make it without any form of sugar (maple syrup, honey, stevia). I want to avoid all of these, if I can, due to diabetes.
Can I substitute Honey in place of Maple Syrup.
Thank you Arman, looking forward to trying
this delicious sounding recipe.
Yes you can 🙂
Wow! I just made this and eating it right now. I also added a 1/2 cup of dark chocolate chips to the batter, and sprinkled chopped pecans on top before baking. Really good! Thank you!
Can I use butter instead of coconut oil?
I dont see why not
Hi Arman! I’ve got those bananas ripening up! What’s in the scrumptious-looking topping in the pic?
I am relatively new to keto, but a veteran baker. I tried this banana bread and it was absolutely delicious. People who keep asking about substituting: Do not change ANYTHING… the texture and level of sweetness are perfect. I am so grateful to have found your site and can’t wait to try more recipes.
So question. Made this recipe. Made muffins. Only used two eggs by omission. Baked at 320F. The muffins didn’t rise. Was it the missing egg or…instructions say “Beat” and “Fold”. Should I be using an electric beater, or by hand, or both? Could they have been overmixed? The batter was thick and I don’t think I overmixed but I did use a mixer. Or does the temp need to be higher? The flavor was good. I used less syrup though as I don’t like overly sweet. Where did I go wrong do you think?
Hi Pattie- You omitted an egg and reduced the sweetener, so I’m not surprised it didn’t work as it should have.
Gonna give this one a try!
Great bread!
Perfection! Love it ! I used butter instead of the coconut oil 1/2 cup and it was yummy this is now my favourite banana bread! Can I make it with apples or peaches?
You can add them in!
Coconut and Bananas is a great combo. This recipe is easy to make and it tastes delicious. I added one cup carob chips to the batter for a little treat.
Oh fabulous! 😀
Have you made this with flax egg instead of egg, if so how did it turn out and would you recommend it?
I haven’t, feel free to experiment and see.
Where is the frosting recipe for this? Thanks!
Hi Hilary- Post will be updated with it, it is this recipe- https://thebigmansworld.com/keto-frosting/
Am I missing something, I didn’t see the recipe for the frosting?
https://thebigmansworld.com/keto-frosting/ Post is being updated.
Where is the frosting recipe?
https://thebigmansworld.com/keto-frosting/
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
Yes we are including that moving forward 🙂
i’m allergic to flax seed and almond, can i use chia seed and oat flour instead?
I haven’t tried, feel free to experiment and see!
I can see why people would say 1/2 c. coconut oil seems like a lot….I was just looking at the other banana bread suggestions you gave on this site…https://thebigmansworld.com/chocolate-chip-banana-bread/?fbclid=IwAR3m_KJRXPqoYSLDVnL8-Zt1rMqQQbgGvxXWwv5FjH7TaeUGWTT5etyzmNE. They all call for only 1/4 c.
Lynda, that banana bread has completely different ingredients and uses a different flour. It cannot be compared.
Enjoy
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.
Yep, it is correct. It’s been made by thousands of readers successfully so unsure what you might have done for it not to turn out.
Can I use egg instead of flax egg, if so how many?
2 eggs.
Can I use coconut flour instead?
That won’t work at all, it will make the bread crumble.
Thank you Arman for replying, and…for the many wonderful recipes! Wishing you greater success!
2 large bananas mashed, roughly is how many cups?
Also, can pumpkin puree sub the mashed banana?
I haven’t tried with pumpkin so cannot vouch for it. 2 bananas is around a cup or so.
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.
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!
You are so welcome!
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
Any nuts or seeds of choice will be great! 🙂