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!
This is seriously delicious. Freezes well too. I was wondering if I could make a pumpkin version just swapping out the banana for pumpkin. My bananas aren’t ready to use for baking yet.
I tried it. It’s yummy. But only took 20min in my oven.
So so so good! Like all of Megan’s recipes! I made this bread without coconut sugar and it was still beautiful. Thanks Megan!
Woow, what a delicious banana bread! Not only my kid loved it, but also husband. Thank you!
Love the soft texture and the perfect balance of this banana cake. Made it with monkey bananas x5 and coconut sugar. I’ve added a small handful of walnuts and 3 walnut halves on top for decoration. Was very yummy. Thank you!
Thank you. This is in the oven as I type.
WOW! I made this with 3 bananas and folded in chocolate chips before baking – it was SO MOIST! I was shocked. Seriously best banana bread ever and feels good because of the healthy ingredients
I loved this recipe. So moist. I never give any reviews but the recipe is so good that I had to. Thanks for sharing with us!!!
Came out SO GOOD! I did 55 min but I’m thinking 50 min next time.
This was a good recipe. I have tried many and this one is up there. I modified a little and use maple syrup instead of coconut sugar and added coco and chocolate chips. Yumz
This recipe is great; so delicious!! I added a little bit of apple sauce as an experiment & it turned out great! I did the same thing one time while making regular banana bread to substitute the egg (since I didn’t have any at the time), and I loved it. Obviously I didn’t substitute the eggs here, I just added some apple sauce to the original recipe. 🙂 Thank you for this; will definitely be making it again!!
I had bananas on the counter and already had many in the freezer waiting to made into smoothies…. So I went in the hunt. Made this, mostly, according to the recipe. I baked it a tad too long…. Forgot to set my timer🙄 I must say, it’s quite lovely for a flour alternative, healthy loaf. I used swerve instead of coconut sugar. Had a slice straight away with a smear of peanut butter and it was super satisfying. I will definitely make it again!
I adore this recipe! SO fabulous! I made it 2x in my bread machine
Third time making today
JUST what the doctor ordered!!!😎🥰🙏🏻♥️💯
I’m glad to hear it’s such a hit! Thank you for taking the time to leave a review.
I didn’t have almond flour and I wanted some banana bread so I found this recipe. I’m so glad I did!! This is so yummy. I was concerned it wouldn’t taste as good as almond flour but I actually like it better!
Hi! I am making this for my son’s first bday as his smash cake. However, I am concerned about salt and sugar. If I omit those two ingredients, will it affect the texture or will it have negative effect?
This recipe was great, I added some cocoa powder to the mix to make chocolate and banana cake and turned out perfect. Absolutely no issue with the baking, had a reasonable rise on the cake and is perfectly cooked and moist in the middle. Thank you!
Absolutely love this – turned out really well! I also want to say how helpful the portion calculator on the recipe was – I only had 2 bananas and the calculator made it so easy to scale down the measurements. I served mine with a little dollop of crème fraîche on the side.
Great recipe, really delicious!
I love this recipe. I added fresh cranberries, pecsns, We subbed Monk sweetener as VY did. I made muffins and baked at 350 for 32 minutes. Thank you so much!
Thanks so much made this recipe for my daughter who is a banana bread connoisseur. Didn’t have enough Banana so we added some walnuts and blueberries. It tasted so awesome. I am not a blueberry fan but added to the sweetness. And it cooked perfectly. Exactly 48 mins and so light and beautiful. Thankyou for the effort you put into these recipes. Loads of love and thanks Leisa Western Australia xxx
Awful awful awful recipe! Followed it to the exact measurements. Didn’t rise at all and is dense and disgusting. A waste of ingredients. Don’t cook!
I was surprised this turned out soo good! I really enjoyed this recipe.
WAY too many eggs. It taste eggy and has a chewy egg texture. It holds well together because of the over the top quantity of eggs but has none of the soft, melt in your mouth velvety feel of usual coconut flour baking.
I did it exactly other than I bought bicarbonate of soda instead and it seemed to make no difference, plus a little water and no sugar substitute other than a little stevia. It came out amazingly! Is the nutritional for 100g please as I do low carb and although I know bananas aren’t low carb one slice may be ok. Thanks
Very clear and straightforward…my first attempt is cooling down right now! So I tried the recipe with weights because I have had a lot of bad luck using “cups”. However I ended up using 5 and a half bananas to get up to 344g. Can’t wait to sample it!
Sampled it. Totally the best!
I love this recipe so much! The only substitution or change I made was to add flaxseed to increase the fiber content hopefully reducing net carbs. It turned out really great. I’m going try your zucchini bread next.!! Thank you!
The coconut flour just did not work for me for this recipe. Its hard to get the texture right!
Could I substitute organic cane sugar for the coconut sugar?
Love this ! I made mine with 4 bananas , monk fruit sweetener and whole pecans . I also baked them in mini loaf pans with whole pecans to top it off . Absolutely fantastic!
I love your recipes. I can always find something that works with my very limited dietary restricitons.
Hi! Do you think I could use egg replacer instead of eggs ? If yes, how many cups of egg replacer I should use instead of 5 eggs?
Made it with the following modifications: used extra large eggs, 1/4 cup full fat yogurt, forgot to add the sugar and mixed in some chocolate chips. It turned out great for me as I don’t like things too sweet.
Im very excited to try this out and appreciate all your experimentation leading to this post!
Delicious, I forgot to put walnuts in, next time!
Omg all I could taste was baking soda
I made it doubled so dam wasted 10 eggs its horrible
this a wonderful healthy recipe. I used powdered Tagatose (80gr) instead of coconut sugar and added half cup of chopped walnuts, baked it for 45min at 180°C and then I let it cool in the oven for 30min + overnight in the fridge. You wouldn’t notice that is flourless and sugarless, the crust has caramelized and the cake is soft and moist but not soggy at all. Is perfect as it is, but maybe I will add cream cheese frosting (phil+tagatose) just for extra indulgence.
thank you for sharing this recipe
Made this recipe today. I added honey instead of coconut sugar. And also added pecans. It was soo good! But one question, on what setting do you put the oven on? I
The texture was fine, slightly too gooey for my taste but still fine. The whole thing tasted of egg, 5 eggs was just way WAY too much. I raised my eyebrow when I first read 5 eggs as that seemed excessive but I trusted the recipe. I should’ve trusted my gut, I think even 3 eggs would have been far too much. The banana flavor is there but it will taste like a banana quiche more than a banana bread.
I was pretty amazed at how perfect this banana cake turned out considering a few people had issues. Ingredients were pretty spot on and the cake tasted great. I cooked it for approx 40 minutes at 180C. I’d recommend giving the cake tin a few good shakes to even out the mixture.
I made mine with maple syrup as suggested. Turned out well even though my bananas were half green. I look forward to using really ripe ones next time.
Hi, For the first time, my banana bread was not soggy and well-structured. Thanks for your (oil-free/white-sugar-free) recipe! One thing I noticed was that it came out too dry. I used 3 small-sized bananas and 4 eggs. Maybe I should have added 5 eggs as per the recipe, but I wasn’t sure due to the banana size. Maybe adding 1/4 cup olive oil helps? Also, I added Arm and Hammer baking soda that is labeled for cleaning purposes (it’s 100% pure baking soda). Would that be the reason for making bread too dry? I appreciate your response.