Coconut Flour Banana Bread

Name: Coconut Flour Banana Bread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

by Arman Liew

published on Jan 09, 2025

72 comments

5 from 621 votes

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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

Why I love this recipe
Key Ingredients
How to make coconut flour banana bread
Arman’s recipe tips
Storage instructions
Frequently asked questions
Coconut Flour Banana Bread (Recipe Card)
More banana bread recipes

If you are after the best coconut flour banana bread recipe, you’ve come to the right place. Coconut flour is infamous for being finicky to work with and yielding crumbly and dense baked goods. Well, friends, I’m here to tell you that through thousands (seriously) of loaves, I have perfected making banana bread with coconut flour.

Why I love this recipe

It has the best texture. It’s moist and fluffy in the middle with a gorgeous, tender crumb.
Diet friendly. 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.
Easy to make. It needs very little prep time and uses simple and wholesome ingredients.

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. Gently fold through the dry ingredients into the wet ingredients until combined.

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.

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

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 almond flour?

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 my almond flour banana bread.

Does this bread taste like coconut?

This bread does not have any strong coconut flavor, even with the addition of coconut flour and coconut oil.

More banana bread recipes

Originally published July 2022, updated and republished January 2025

Arman Liew

I’m a two time cookbook author, photographer, 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.