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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.
By the way, if you want to try some other coconut flour recipes, try the coconut flour muffins, coconut flour cake, and coconut flour brownies.
Ingredients needed
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.
Storage instructions
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
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 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.
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?
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! 😀