This is the best Coconut Flour Banana Bread you’ll ever try. It’s easy to make, not overly sweet, and reminds me of the real thing– without using gluten or dairy.
What You Need to Know About Coconut Flour
I’ve said it before, but I’ll say it again: Coconut flour is SO tricky to work with. You’d think by now, after developing recipes like my Coconut Flour Zucchini Bread, Coconut Flour Carrot Cake, and Coconut Flour Lemon Poppy Seed Muffins, I would have a pretty good idea of how to make practically any baked good with coconut flour.
However, it still took me 6 different attempts to get this recipe right. My picky toddler has deemed this coconut flour banana bread to be the “best ever,” so I suppose my effort was worth it!
How to Sweeten It Naturally
The resulting Coconut Flour Banana Bread is moist, without being gooey in the middle, and is also not overly sweet. It could still pass as “normal” banana bread, which is why I added just a touch of natural sweetener, but you could definitely omit the coconut sugar entirely if you don’t mind having a less-sweet bread for your family.
(See the notes below the recipe if you are interested in using maple syrup instead. I tested that, too, but the results are more moist.)
Keep in mind that the riper your bananas are, the sweeter the banana bread will be, so be sure to use bananas with LOTS of black spots on their skin for best results.
How to Measure Coconut Flour
When making this recipe, be sure to use the “scoop and swipe” method for measuring. I dip the measuring cup into the bag of coconut flour to get a heaping scoop, then use the back of a knife to swipe the excess off the top.
This should leave you with a measuring cup of coconut flour that has a perfectly flat and leveled top.
I’ve also included the weight of the ingredients in grams in the recipe below, if you prefer to measure using a food scale.
This Coconut Flour Banana Bread recipe is:
- Gluten-free and grain-free
- Naturally sweetened, with the option of using NO added sugar if you prefer
- Oil-free
- Nut-free (technically coconut is classified as a fruit)
- Fast to prepare! The batter can be ready in just 10 minutes before baking it.
- Higher in protein
- Super-moist and delicious!
Why You Need So Many Eggs with Coconut Flour
Like most coconut flour recipes, this one does require more eggs than a recipe using any other type of flour. Coconut flour is freakishly absorbent, and because of that it requires eggs for both structure and moisture.
Trust me when I say that I used as few eggs as necessary to produce a good result. On the bright side, the eggs do give this bread more protein in each slice.
If you need a vegan recipe, check out my Vegan Almond Flour Banana Bread recipe, or the Vegan Buckwheat Banana Bread (which is nut-free) found in my first cookbook.
Tip for Stick-Prevention
Coconut flour tends to stick to pans more than other varieties of flour, so I like to line my loaf pan with parchment paper to guarantee the banana bread will easily release from the pan later.
To make your life easier, spray the pan with a little bit of oil, then press the parchment paper into the bottom of the pan. The light coating of oil will hold the parchment paper in place, so it doesn’t wiggle around while you pour the batter in!
Best Ever Coconut Flour Banana Bread
Ingredients
- 3 very ripe bananas (344 grams; not including peels)
- 3/4 cup coconut flour (87 grams)
- 5 large eggs (250 grams)
- 1/3 cup coconut sugar (50 grams)
- 1 teaspoon ground cinnamon (1 gram)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon baking powder (5 grams)
- 1/4 teaspoon fine sea salt (2 grams)
- 1 teaspoon vanilla extract (4 grams)
Instructions
- Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork. Add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, baking powder, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed. (You can also use an electric hand mixer to do this.)
- Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
- Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge, though you might eat it all before then!
Video
Nutrition
Nutrition information is for 1 of 10 slices. This information is automatically calculated, so it’s just an estimate and not a guarantee.
Recipe Updated: 6/30/2020
I slightly modified this recipe to help prevent the soggy middle that some readers were reporting, and I added the weights for those who like to be exact with a kitchen scale.
If you are still in love with the original version, I only changed 3 things: I reduced the number of bananas from 4 to 3, I added a teaspoon of baking powder to help it rise even more, and I increased the coconut sugar from 1/4 cup to 1/3 cup. Feel free to change these things back if you prefer the original recipe.
Substitution Notes:
- There is no substitution for coconut flour, so if you’d like to use another flour please see my two suggestions that I mentioned earlier in this post.
- I did test this recipe using 1/4 cup of maple syrup, and the result was slightly sweeter and much more moist. I thought it was “too moist” to serve to company, but the results were just fine if you’re only serving this to your family. You can also omit the sweetener entirely if you don’t mind it tasting less sweet.
- I don’t think flax or chia eggs would work in this recipe, because they would result in a very gooey center. Feel free to experiment, if you like, but I also mentioned my two vegan banana bread recipes earlier in this post if you’d prefer to start with those.
If you try this recipe, please leave a comment below letting me know what how you like it. And if you make any modifications, I would love to hear about that, too! We can all benefit from your experience.
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Reader Feedback: Do you have a favorite quick bread that I haven’t covered yet? Be sure to check out my Coconut Flour Zucchini Bread and Vegan Pumpkin Bread, too!
I made this just like it said except I had no parchment paper so I oiled my pan a little and I used a little less than a quarter cup of honey instead of coconut sugar. It turned out great! The texture was perfect. It tastes exactly like banana bread. I really liked it
Yeah I’m sorry I have to say it’s terrible recipe… I follow it to the dot and it’s turned out tooo wet. Put in the oven longer but still quite soggy… a bit disgusting sorry 😐
I decided to try this using a muffin tin so I only put them in for 27 mins. They turned out perfectl. I also only used 1/8th of a cup of coconut sugar and they are still sweet enough! Thank you for this recipe 😊
This is a very good recipe! Everyone really enjoys it, and we appreciate the lack of grain flour, excess sugar, and oil. Thank you for sharing it.
This could be great if I had add the coconut sugar. However, I didn’t have that so instead I used one teaspoon of maple syrup. The consistency was great but lacked flavor, sweetness.
Phenomenal! Delicious and easy even an amateur baker like me managed to not mess this up. I opted for 4instead of 5 eggs and it turned out perfectly moist. Thanks for this recipe love!
Loved this bread! I used stevia sweetner instead of coconut. My bread didnt come out as brown but I’m just assuming maybe I didnt put enough cinnamon in! It tastes sooo yummy!
I tried 3 of your recipes using coconut flour – banana bread/chocolate chips cookie/zucchini (I added carrots n walnut) ; they all came out “great”! Thanks for all the details Behind – that just show how precise you are and “the love” effort to make my effort seems so effortless! Deeply appreciated! Maria Y
I love your recipes! I have just purchased a bread maker machine with a gluten free option… have you ever used your bread recipes in a bread maker? Thank you!
I made this today and it is def a good sub for the high calorie regular banana bread. The coconut flour gives it a slight grainy texture but it is dense like banana bread and sweet enough just the way the recipe is written. I made this to eat with my breakfast instead of toast because i am trying to cut carbs but i like the full feeling bread gives me in the morning. I will have two servings since the carbs and sugar count are so low. This is perfect for food prepping for the week! Thank you for the recipe and i will be making it again
Hi, This looks good. I’d prefer somewhat (but NOT TOO) sweet. Could I use monk fruit as sweetener? How much, please. Thanks,
Nana K
I used half of the amount of sugar and tossed in some vegan dark chocolate chips. It came out slightly more moist than expected and while the toothpick came out clean, I guess I need to bake a little longer. I may have also eaten it too soon after it came out the oven. Tasty banana bread though and I will definitely make it again.
I did the recipe almost exactly the same, but I changed the coconut sugar for regular sugar, and it wasn’t too sweet. Texture was perfect. I also made them into muffins and only baked for 25 minutes. Perfect
I didn’t have coconut sugar so used brown, it’s been in the oven now for 60 mins and middle still very wet ….
Hi can I sub the coconut sugar with brown sugar?
Yes, that should work just fine!
Sounds delicious I want to try it, but am stuck at home without coconut sugar. Is there a substitution I can use for the coconut sugar?
Hi…am I just making a mistake because my scale reads 87 gms for flour but it does not equal 3/4 cup when I verified…pls. advise..thanks!
Is the measurement relatively close to the right weight? Previously I’ve always used a level measurement without the scale, so I would go with the measuring cup if you think the weight is significantly off. A few grams over or under won’t make a huge difference.
I tried it using maple syrup since I didn’t have coconut sugar. I used a little bit less than 1/4 cup of syrup because I didn’t want it to come out soggy in the middle. Also added 1/2 cup craisins. I baked it for 35 mins in my convection oven. I let it sit in the pan for 10 mins before cooling on the rack. It came out great! The middle wasn’t soggy. Thanks for sharing your recipe!
I tried this and it was FANTASTIC! I skipped the sugar added a few dates and raisins to sweeten naturally.
FINALLY a banana bread recipe that was a huge success!! I have failed to make proper, sweet, moist banana bread a number of times with coconut flour until I came across this recipe. So easy, straightforward, delicious and healthier ingredients without too much sugar… EXTRA ripe bananas (with black peels) are what will truly make this bread the sweetest and most delicious! I put my three bananas and blackened them in the oven, 350 degrees F for about 10 minutes to make my bananas even sweeter for this recipe. I’m so so happy and satisfied. I can’t wait to be making this again soon and regularly 🙂 🙂 Thank you so much!!!
Its beautiful. I added chopped dates to mine too and used maple syrup. Tastes like sticky toffee pudding 🙂
Thanks!
I gave this another try using the tweaks you made (thank you for those by the way). I think the baking soda makes a big difference. I want to try again with 4 bananas though as I felt the flavor was a bit weaker in this version. It is definitely less spongey than the first time I made it and still very yummy. I added walnuts as well, so I love how protein packed it is. I think with 4 bananas it will probably be perfect.
I just made this for the first time today and added walnuts also. Sooooo good!
I just tried this today and it’s a hit with the family. Not only does it taste good, it’s quite filling as well. Excellent with a cup of hot Earl Grey tea.
The banana cake recipe is perfect.It’s delicious.
\Thank you
Few things off with this recipe. First, you don’t need baking soda and baking powder. Baking powder contains baking soda and acid. If you don’t have it that’s when you use baking soda with some acid like ACV. In both cases you need fluid for batter to rise and be moist. Otherwise, it will end up too dry. I use milk. With these modifications it comes tasty.
Tried your modified recipe. Love that it has 5 eggs for more protein. I added a tblsp of sesame seed and a couple tblsp chopped pecans for more.nutrition. Also baked it in an 8×8 so it wouldn’t be too moist. Less cooking time. It tastes great. My son likes to have it as part of his breakfast. Thanks.
so good!! i live in hawaii and banana bread is everywhere. i made this recipe for a friends birthday and used all locally grown ingredients. it was the best banana bread I’ve ever made and this is now my go to recipe. thanks so much !!! ~aloha
Fantastic! Thank you for another delicious and healthy recipe. Total keeper. I used 1/4 cup Erythritol and thawed (ultra soggy) bananas. Followed the recipe to a T and weighted most of the ingredients. It yielded 10 muffins which baked rather quickly (about 27 minutes) on silicon single moulds.
Have you tried use monk fruit sugar/erithritol blends? If you haven’t, I will try it and let you know because the glycemic index is, according to my research, less than stwvua and it doesn’t get bitter, supposedly, when it bakes. 😉
I don’t use anything with erythritol because it makes me very sick, but feel free to experiment with any brands you can tolerate!
I was nervous to try this as I don’t have scales (only cups) and I’m a beginners, but it came out amazingly!
I’m in the UK. We don’t normally measure by cup. Looking at the recipe 3/4 cup doesn’t seem like much coconut flour. Is it just 1 of the 3/4 cups of coconut flour being used??
Coconut flour requires a LOT less flour than any other type, so the 3/4 cup is correct. You don’t need any more! Feel free to go by the weight in grams to be precise.
Turned out wonderfully and my son loves it too!
This turned out great. I used 1/8 cup maple syrup instead of sugar and baked it in a small round cake pan. It turned out moist just perfectly and evenly baked all over. Baked it for exactly 50mins.
Great recipe! Thank you!
I think this is the only low carb cake that worked since I started low carb journey three years ago, it is moist, satisfying and tasts deliciously like original cakes
This recipe turned out really good for.me!
I used a square pan and it came out perfect. Thank you🙂
OMG this is the best and probably the healthiest banana bread ever. I switched two things and it worked! 1) Instead of coco sugar, I used maple syrup but since you mentioned its too watery with a 1/4 cup, I reduced it to 40ml. 2) I used 100ml egg whites to replace 2 out of the 5 whole eggs so I can reduce the calories a little bit while boosting my protein.
I’ve made banana bread before with the typical ingredients – wheat flour, with some sort of oil/butter, etc. But this, this is the bomb. My partner even said that this is way better than the typical banana bread. Thanks a lot for sharing!
Could you use monk fruit for this recipe?
My husband and I have been loving this recipie! I like that it has so many eggs to get some protien in a quick breakfast. I also like to add walnuts and/or pumpkin seeds. Thank you!
Following the recipe precisely as per weight instead of quantity, my banana bread turned out beautifully. The best i’ve ever made.
I did a 1.5x batch for more of a shallow cake, and omitted the coconut sugar for regular raw sugar (didn’t have any coconut sugar) and it was delightful, but not overly sweet either. I added a banana sliced down the middle and pressed it into the top of the cake before baking for an aesthetic feel. It looked and tasted great. Super easy to make.
I also just ensured coconut flour was well sifted.. and there was perhaps 50g extra egg, which worked out fine also.
Very Good! I’m not a baker, but I am a cook. So I’m good with recipes. I followed the original recipe to a T. It came out great. The amount of sweetness was perfect. I love not to waste my bananas or anything else for that matter.
Thanks for making my day a little brighter and tastier.
Chris
Yummy! Easy to make & absolutely delicious. It is just perfectly moist & sweet. Thank you!
I have made and shared this receipe many times and it is delicious! I add 50g of raw cacoa, another teaspoon of vanilla and a handful of chopped walnuts, a little almond milk to loosen the mix and omg it’s divine!
Thank you so much for this!
This recipe was outstanding. Loved it. I did not taste the coconut flour which I was happy about. Did not even use ripe bananas and it was so delish. Can’t even imagine the flavor when I will use ripe bananas. My husband is diabetic, and he ate it and loved it. Thank you for your genius.
I made your banana bread over the week-end, and it turned out fabulous! I’m looking for a pumpkin bread recipe using coconut flour.Would you have a suggestion on how to adapt this recipe?
I have a coconut flour pumpkin muffin recipe, but they are a little too moist so I keep meaning to adapt those to a bread recipe. Maybe use coconut sugar instead of maple syrup? I’ll definitely post a tested version once I have the chance to experiment with it! https://detoxinista.com/paleo-pumpkin-spice-muffins-nut-free/
Hi! Do we know the calories per slice?
The nutrition information listed in this post is an estimate for 1 of 10 slices.
Thanks!
I’ve baked this 3x, the last time I added 1 tbsp of flax meal, instead of sugar I used erythritol, 1 also added 1 tbsp of chia seeds. I added 1 extra tsp of baking powder so that it doesn’t come out as moist in the middle, the 1st time I baked this I put it back in the oven for another 20min since it was too moist for my liking. I also added pumpkin seeds this time, gave it right chewiness!
This is an amazing recipe, thank you so much 😊
I made it exactly as written.It was perfect and slices beautifully. Very moist. Thank you for this great recipe.
recommed the recipe! Banana bread is tasty and beautiful! Thank you
OMG this is so delicious. It’s not just the “best ever coconut flour banana bread”, it’s the best ever banana bread, period. Seriously, I did not expect it to turn out so awesome. It is super moist and very moreish.
I’ve had this bag of coconut flour for ever and didn’t know what to do with it. Now I know! There will be more banana bread!
Thank you so much for the recipe!