Coconut Flour Banana Bread

By Arman Liewupdated on Mar 24, 2026
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Comments (101)
Total Time 50 minutes
Servings 12 servings

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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.

coconut flour banana bread.

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.

★★★★★ REVIEW

“This recipe was absolutely amazing! So moist and delicious! I added walnuts for crunch, and it was delish! Thank you for this fantastic recipe!” – Nat

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.

dry ingredients in a glass mixing bowl.

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

banana, maple syrup, coconut oil, and eggs in a bowl.

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

coconut flour banana bread batter in a bowl.

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

baked coconut flour banana bread in a baking pan.

If desired, frost the bread once it cools.

homemade coconut flour banana bread.

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.
banana bread with coconut flour.

Frequently asked questions

Can you substitute coconut flour for all-purpose flour?

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.

Can I substitute coconut flour with more almond flour?

Both coconut and almond flour must be used in this recipe. The two flours balance each other, resulting in a fluffy loaf.

Can I make this without eggs?

No, this bread won’t work with egg substitutes. The eggs are necessary to form a smooth batter and give the bread an appropriate rise and structure. No egg substitute can replicate this.

Can I make these as muffins?

Yes, this batter works as muffins. Just distribute it amongst a 12-count muffin tin and bake for about 17 to 19 minutes or until a toothpick inserted into the center comes out clean.

Coconut Flour Banana Bread recipe.

Coconut Flour Banana Bread

5 from 634 votes
No one can resist a slice of my coconut flour banana bread. It's super moist and tender, and naturally lower in carbs. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Cook: 50 minutes
Total: 50 minutes
Rate This Recipe Print

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 9 x 5-inch 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

* I used my keto frosting to keep the carbs and sugar low. Any frosting works. 
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.

Nutrition

Serving: 1servingCalories: 196kcalCarbohydrates: 20gProtein: 5gFat: 16gSodium: 133mgPotassium: 129mgFiber: 5gSugar: 6gVitamin A: 82IUVitamin C: 2mgCalcium: 71mgIron: 1mgNET CARBS: 15g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

More banana bread recipes

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. 

Arman Liew

I’m a three time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 634 votes (597 ratings without comment)

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Comments

    1. Hi Christina. I’m sorry to hear this wasn’t successful for you. Have you baked with coconut flour before and/or did you change any of the ingredients? I’ve included a recipe video which walks through the process, along with step-by-step photos to show how the loaf is made. I’m wondering if perhaps you didn’t use enough bananas or a brand of coconut flour that is thicker than others? I’d love to troubleshoot for you.

      Reply

    1. Hi Yvonne- apologies for the oversight, the recipe card has been updated to reflect a 9 x 5-inch (2 pound) loaf pan.

      Reply

  3. Hi Arman,
    Many recipes need to have high altitude adjustments for proper outcome. Do you have suggestions for your recipes for those who live in higher altitudes?

    Reply

    1. Great question. Baking at high altitude can definitely affect how recipes turn out (we studied this at culinary school). Because air pressure is lower, baked goods tend to rise faster and can sometimes dry out more quickly. For this banana bread, a few small adjustments usually help-
      * Reduce the baking powder to 3/4 teaspoon.
      * Add 1-2 tablespoons extra liquid (milk or water is fine) to keep it moist.
      * If your batter seems thick, you can also add a little extra mashed banana.
      You may also find it helpful to increase the oven temperature slightly (about 15°F) and start checking the bread a few minutes earlier.

      Reply

  4. Hey Arman. Your recipes are The Best! And this looks divine too. Just needed to know if I can bake this in an Airfryer? And if yes, should I follow the temperature settings you’ve mentioned here? Thanks a million.

    Reply

    1. Hi Fi! 🙂 Yes, you can bake this in an air fryer. Just make sure your loaf pan fits inside the basket. I recommend reducing the temperature slightly since air fryers run hotter than convectional ovens. Try baking at 300°F for about 35-45 minute but start checking around the 30-minute mark. Insert a skirt into the center and if it comes out mostly clean, it’s ready.

      A note though- if the top starts browning too quickly, you can loosely cover it with foil and continue baking until the center is cooked through.

      Reply

  7. 5 stars
    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❤️

    Reply

  9. 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

    Reply

      1. Hi Rebecca! No, that won’t work sorry. The eggs are a must for this bread for structure and rise 🙂

  11. 5 stars
    This recipe was absolutely amazing! So moist and delicious! I added walnuts for crunch and it was delish!
    Thank you for this fantastic recipe!

    Reply

  14. 5 stars
    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

    Reply