Best Ever Coconut Flour Banana Bread

I’ve said it before, but I’ll say it again: coconut flour is tricky to work with.

You’d think by now, after developing coconut flour recipes like Zucchini Bread , Carrot Cake , and 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!

⭐⭐⭐⭐⭐ Featured Review “I’ve made it so many times. Took it to work; coworkers couldn’t believe how good it was. My kids love it.” -Mayra

coconut flour banana bread with one slice topped with peanut butter. - 2

Ingredients for Coconut Flour Banana Bread

Coconut Flour. This recipe was developed specifically with coconut flour in mind; therefore, please use a different variety of flour. When measuring coconut flour, scoop the measuring cup into the bag and swipe off the excess with the back of a knife for a level measurement. (Or use a food scale for accurate measuring.)
Ripe Bananas. Wait until your bananas have plenty of brown spots on their skin for the sweetest flavor.
Coconut Sugar. A hint of natural sweetness helps enhance the flavor. You can use brown sugar if you prefer, or check out the comments below because plenty of readers have experimented with monkfruit and other zero-calorie sweeteners, too.
Baking powder. This helps the loaf rise without an aftertaste. (Baking soda can be overwhelming in flavor, so I don’t recommend making that swap.)
Eggs. Coconut flour requires a lot of eggs for structure, so you may be surprised by how many this recipe calls for. They add protein and make each slice more filling. If you try to cut back on these, the loaf may not rise as much.
Flavorings. Vanilla extract, cinnamon, and salt complete the flavor of this banana bread. If you don’t have vanilla on hand, it can be omitted, but I think the cinnamon and salt help mask the flavor of the eggs and coconut flour.

coconut flour, ripe bananas, eggs, coconut sugar, baking powder, and spices labeled on a white surface. - 3

How to Make Banana Bread with Coconut Flour

Step 1:

Preheat the oven to 350ºF and lightly grease a 9×5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal and cleanup later. (Coconut flour can be quite sticky to work with.)

In a large bowl, mash the bananas with a fork until no large lumps remain. It should resemble a puree, almost like applesauce.

Then, add in the eggs, coconut sugar, coconut flour, vanilla extract, cinnamon, and salt. Stir well until the mixture looks relatively smooth. The batter won’t be runny like traditional quick bread; it will be thicker!

mashed banana in a bowl and the rest of the ingredients added. - 4

Coconut Flour Measuring Tip

If you’re not using a food scale, 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 off the excess for a level measurement.

Step 2:

Transfer the batter to the prepared loaf pan and spread it out evenly with a spatula. Sprinkle chopped walnuts or mini chocolate chips on top of the loaf for added flavor or texture, if desired. (This is optional!)

Bake coconut flour banana bread at 350ºF for 45 to 50 minutes, or until the top feels firm to the touch in the center. Then remove it from the oven and let it cool for at least 1 hour before slicing.

banana bread batter mixed and transferred to a lined pan. - 5

Step 3:

Use the parchment paper to lift the banana bread out of the loaf pan. Then use a sharp knife to cut it into slices. I usually get 9 to 10 thick slices from this batch.

Serve the banana bread with peanut butter on top for an extra flavor boost. I think nut butter helps distract from the coconut flavor, plus peanut butter and bananas pair well together!

coconut flour banana bread slices at an angle to show their size. - 6

Storage Tips

Leftover banana bread should be stored in an airtight container in the fridge for up to 5 days. This bread is very moist, so I recommend storing it in the refrigerator.

You could also freeze individually wrapped slices for up to 6 months.

IngredientsUS CustomaryMetric1x2x3x

3 very ripe bananas
¾ cup coconut flour
5 large eggs
⅓ cup coconut sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
chopped walnuts or chocolate chips (optional toppings)

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 powder, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed.
Pour the batter into the lined loaf pan and sprinkle walnuts or chocolate chips on top, if desired. Bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 50 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 the best shelf life. It should last up to 5 days when stored in the fridge, though you might eat it all before then!

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Notes

Nutrition

More Recipes to Try

Air Fryer Fries
Banana Oat Pancakes
Paleo No Bake Cookies
Chicken Veggie Soup
Coconut Flour Cookies