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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
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! 😀