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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.
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.
Table of Contents
f 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.
Why I love this recipe
- Quick and easy. Everything is made in one bowl, and the prep time is almost non-existent.
- No strange ingredients. It’s fair to say some coconut flour bread calls for strange thickeners and extracts, but not this one.
- Naturally diet-friendly. My banana bread is gluten-free, dairy-free, and low carb.
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.
Find the printable recipe with measurements below.
How to make coconut flour banana bread
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
Video
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
- 1 cup cream cheese frosting * See notes
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. Once cooled, frost if desired.
Notes
Nutrition
Originally published July 2022, updated and republished January 2025
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.