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.

Most coconut flour banana breads end up dry and crumbly- here’s how to avoid that. It’s a little moister than my almond flour banana bread and lower in carbs than my protein banana bread, but it is full of sweet banana flavor.

Because coconut flour is super absorbent, I tested a few different liquid ingredients to form a workable batter. I found that using eggs, coconut oil, and maple syrup gave the bread structure, moisture, and the perfect amount of sweetness. 

Coconut flour gives the bread a finer, more delicate crumb than almond flour, and it’s closer to traditional banana bread in texture. I make this most weekends, and it never lasts more than a few days. 

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make coconut flour banana bread
4. Arman’s recipe tips
5. Frequently asked questions
6. Coconut Flour Banana Bread (Recipe Card)
7. More banana bread recipes

Why I love this recipe

• One bowl. No stand mixer, no multiple bowls. Everything comes together in one bowl with minimal cleanup.
• No strange ingredients. Many coconut flour bread recipes call for psyllium husk, xanthan gum, or other thickeners. This one doesn’t need any of that.
• Better texture than most. Coconut flour bread has a reputation for being dry and dense. My one is genuinely moist and fluffy because of a specific egg-to-oil ratio.
• Naturally gluten-free and dairy-free. No substitutions needed.

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 tablespoon looks like a lot, but it’s the right amount to bring out the sweetness of the bananas.
• Ripe bananas. I actually like to wait until the skins are almost all black to add even more sweetness to the bread.
• Maple syrup. Gives the bread sweetness and helps keep it moist. I also had success with agave, but honey made the batter a little too thick.
• Vanilla extract. One teaspoon of vanilla helps mask any coconut flavor that some coconut flour brands can leave behind.
• Coconut oil. Be sure to use refined coconut oil so there is no coconut flavor. 
• Eggs. Room-temperature eggs mix smoothly into the batter, whereas colder eggs firm up the coconut oil.
• Frosting. Optional, but I like to spread a thick layer of vanilla frosting on top, then sprinkle with shaved coconut flakes.

Find the printable recipe with measurements below.

How to make coconut flour banana bread

First, whisk dry ingredients in a small bowl.

Second, in a large bowl, mix the remaining ingredients until smooth.

Third, combine the wet and dry ingredients and mix until combined.

Finally, transfer the batter into a lined loaf pan. Bake for 50-55 minutes, or until a skewer comes out mostly clean.

If desired, frost the bread once it cools.

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 dense and moist in the best possible way.
• Add 1-2 inches of parchment paper, with overhang on all sides of the loaf pan. This makes removing the banana bread easy and mess-free.
• Do not over-mix the batter. Gently fold through the ingredients until just combined. Overmixing can make the mixture a bit rubbery after baking.  
• Add mix-ins. I like to fold through 1/2 cup of walnuts for some added texture and crunch, and my partner loves chocolate chips.
• Use the right almond flour. I mention this in the ingredients section, but it’s worth repeating. Using coarse almond flour (or almond meal) will make the bread crumbly and dry rather than moist.

Frequently asked questions

More banana bread recipes

• Raspberry Banana Bread
• Blueberry Banana Bread
• Cinnamon Crunch Banana Bread
• Strawberry Banana Bread
• Chocolate Chip Banana Bread
• Cottage cheese banana bread

If you tried this Coconut Flour Banana Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.