This coconut flour banana bread can be mixed together all in one bowl with 10 simple ingredients. It’s sweetened only with bananas, but still deliciously sweet!
Holy moly, this bread is SO good. Maybe even better than my best banana bread recipe?!? For what it’s worth, all of my taste testers (even those that aren’t gluten-free) agreed that this bread is straight up delicious.
And this banana bread recipe is not only gluten-free, but it’s also grain-free, dairy-free and paleo. It’s flavorful and moist with a semi-crisp exterior and it’s easy to cut without being overly crumbly and falling apart.
We’ve been eating this banana bread for breakfast, as a snack or as an after-dinner dessert. Isaac loves it warm (I pop it in the toaster oven for a few minutes to reheat), but I think it’s delicious at room temperature. I like that it’s portable as well — just last week I cut off a big chunk of the loaf and took it with me as a travel snack. Honestly, I was trying to save a slice to share with my friend, but I ended up eating it all while on the plane. Oops!
What is Coconut Flour?
Coconut flour is a naturally gluten-free flour made from dried coconut meat that has been ground. It’s unsweetened, although the natural sugars in the coconut give coconut flour a mildly sweet flavor. Coconut flour contains more fiber than any other flour, making it especially filling. The high amount of fiber also makes coconut flour super absorbent so when using it for baking you typically can’t use it as a 1:1 sub for all-purpose flour or even almond flour.
Tips for Baking With Coconut Flour
In most baking recipes you can not use coconut flour as a a 1:1 sub for all-purpose! You’ll usually want to start with 1/4 or 1/3 cup coconut flour to replace 1 cup of all-purpose flour. You might also need to increase the liquid in your recipe and the amount of eggs. In most coconut flour recipes you’ll see a large amount of eggs used. Eggs provide extra moisture while also helping baked goods made with coconut flour bind together and rise.
When measuring coconut flour, I recommend scooping it with a spoon into your measuring cup and leveling it off with a knife rather than dipping it into the bag of flour and packing it down. You can also use a food scale to get a more precise measurement.
Unless you’re a recipe developer and have time and money to spend on ingredients for testing, I don’t recommend trying to convert recipes that use all-purpose or wheat flour on your own. It can take a lot of trial and error. I recommend finding well tested recipes and using those!
Coconut Flour Banana Bread Ingredients:
mashed bananas – you’ll likely need 2-3, depending on the size of your bananas.
eggs
almond butter
coconut oil
vanilla
coconut flour
baking powder
baking soda
sea salt
chocolate chips – I prefer to use Lily’s dark baking chips because they’re sugar-free and vegan.
Substitutions & Notes
Flour – As mentioned above, you can’t sub in another flour for coconut flour in most recipes so I don’t recommend using a different flour. This recipe was created specifically for coconut flour.
Eggs – I haven’t tried using a vegan substitute for the eggs in this recipe, but someone did let me know they used flax eggs and the bread turned out, but it didn’t rise as nicely and had a denser texture. Let me know in the comments below if you try a vegan version!
Almond Butter – You can use a different nut butter as a sub for the almond butter. You could also use tahini or sunflower seed butter if you need a nut-free option.
Coconut Oil – The coconut oil and almond butter replace traditional butter in this recipe, but if you don’t have coconut oil you can use butter or another oil instead.
Chocolate Chips – The great thing about this bread is that it’s sweetness comes from the banana and the chocolate chips, but you can totally skip the chocolate chips if you want this bread to be free from any added sugar. You could also sub in something else like blueberries for the chocolate chips!
Storing Coconut Flour Banana Bread
Allow your banana bread to cool completely before storing. I recommend storing in an airtight container in the refrigerator for up to one week. You can also freeze banana bread for up to three months. When you’re ready to eat it, you can eat it cold or at room temp, but I prefer to heat it up in the toaster oven.
If you try this coconut flour banana bread recipe I’d love for you to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers.
This coconut flour banana bread can be mixed together all in one bowl with 10 simple ingredients. It’s sweetened only with bananas, but still deliciously sweet!
Ingredients
1 cup mashed banana*
3 eggs
½ cup almond butter
¼ cup coconut oil, melted
1 teaspoon vanilla
½ cup (60 grams) coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dairy-free mini chocolate chips
Instructions
Preheat oven to 350°F.
Prep a loaf pan by greasing it with coconut oil or lining it with parchment paper.
In a large mixing bowl stir together the mashed bananas, eggs, almond butter, coconut oil and vanilla.
Once wet ingredients are combined add in dry ingredients (coconut flour, baking powder, baking soda and sea salt). Stir until combined. Gently stir in chocolate chips.
Bake for 45 minutes or until bread is golden in color and a toothpick comes out clean.
Remove from oven and let cool for 20-30 minutes on a wire rack before removing from the pan to cool completely. It should come out really easily if you greased the pan properly or used parchment paper. Slice the loaf (a bread knife works best), serve and enjoy.
Store any leftovers in a sealed container at room temperature for a couple days. To keep it longer, store in the fridge or freezer.
I made this recipe minus the chocolate chips and used a butter-vanilla instead of just vanilla. I also used real butter instead of almond butter since I was out and it was delicious. Perfect for my diabetic household.
Thank you for this recipe Brittany. I baked it twice, first with the original recipe and then I added some almond flakes together with the chocolate chips. Both turned out delicious. May I ask what is the size of the loaf pan that you recommend to use for these measurements? Williams and Sonoma doesn’t give an access in my region (England) so I couldn’t connect to the the link that you give here. Thank you!
Hey Cee – I haven’t tried it, but someone let me know that they used flax eggs instead of regular eggs and it didn’t rise as nicely and had a denser texture, but still turned out well. Let me know if you try it and how the bread turns out for you. 🙂
This is so good it should be illegal! I had to replace almond butter with peanut butter, didn’t have any baking soda so left that out and instead of vanilla extract put in a packet of vanilla powder. And despite all that it still tastes amazing! Also to reply to a comment under me, I converted every thing to grams and it turned out perfectly.
Oh yay!! That makes me so happy to hear!! I’m so glad this bread turned out for you and you loved it. Thanks for taking the time to leave a review. I really appreciate it. 🙂
Hi there!
I haven’t tried it yet cause I’m a bit worried to convert the recipes in grams. Has anyone tried it yet? I’m from Austria and I would love to try it! And yes I know I can google all of this but you know it’s not the same if someone has maybe had an experience yet. Thank you! Otherwise can’t wait to try it! Looks amazing!
I followed this recipe exactly minus the vanilla extract and cocoa chips (I was to lazy to go to store 🙂 it came out so moist and flavorful!! I will make this again and again and again!! The best part, it was so easy!! Thank you for this fabulous recipe!!
Ahh yay!! That makes me so happy to hear, Yvette! I’m so glad this banana bread was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
This is probably my 15th time I’m making this bread, I’m surprised I don’t have it memorized by now. This is my first time leaving a review on an online recipe …. if you’re like me and suffer from all the options that live on the internet- I promise you can look no further. This recipe is EASY and beyond delicious. Super moist and you can’t beat the fact that it’s only sweetened with bananas (&the chocolate chips of course 🙂 ) My dad, brothers and boyfriend scarf these up in seconds i have to hide them! I promise you will not be disappointed. I also have recently been making them as muffins which I find allows me to have more self control!
Ahh, this makes me so happy to read, Nicole!! I’m so glad you and your family love this banana bread recipe. Thanks for coming back to leave a comment + star rating. I’m honored and so appreciate it. 🙂
Just want to say my banana bread came out amazing. So most & flavours great. I’m not Baker but I’m very proud of what I made. Thanks for sharing recipes.
Ahh that makes me so happy to hear, Angela! I’m so pumped you loved this bread. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
Hey Khristian – Someone let me know that they used flax eggs instead of regular eggs and it didn’t rise as nicely and had a denser texture, but still turned out well!
Yes! Other people have turned this bread into muffins and said they turned out well. You won’t need to cook the muffins as long as the bread. I’d start with 15-18 minutes and add more time if needed. 🙂
Incredibly delicious! I’ve done the bread twice this week (I didn’t want to waste my ripe bananas) and the first one was gone pretty fast. Both times I’ve used peanut butter and added half of the chocolate chips and half of the raisins. Baked for 35 minutes.
This banana bread is FANTASTIC! I’m not much of a baker (cooking, yes, but baking, not so much. Lol) but I have made this twice now and my whole family loves it! I used almond butter the first time and peanut butter the second time. Both were awesome. Only had to bake it for about 30-35 minutes. Thanks for another fabulous recipe Brittany!
Ahh yay!! That makes me so happy to hear, Jen! I’m glad this banana bread recipe has been a hit with your family. Thanks for taking the time to come back to leave a comment + star rating. It’s super helpful for other readers, so I appreciate it. <3
Help! The top of mine is black! Any idea why this happened??? I checked it after 30 min, it’s def not done and the top is a weird greenish, gray, black!
I followed the recipe completely. (My nut butter substitute was sunflower butter, we have but allergies).
Hey Amy – sunflower seed butter has a tendency to turn baked goods green based on the reaction it has with baking powder/soda. It’s not a big deal, but it does look a little funny. Did you finish cooking this bread and how’d it turn out?
So easy to do and so so delicious! Made this for my family and it was a hit! My dad was skeptical about “the whole coconut flour and coconut oil thing”, but once he took a bite he was in love. They are already asking for me to make more!!
Ahh that makes me so happy to hear, Alyssa!! So glad this banana bread was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.
Made it, love it, love the chocolate chips in it I used sugar free chips. I used peanut butter didn’t have almond butter but didn’t taste any hint of it because the bananas dominate the taste. Amazing what just 1/2 cup of coconut flour will do. I will make it again as muffins. It’s the first time I made banana bread with a flour substitute that I didn’t have to call it my “sawdust bread”. Thank you
Oh yay!! I’m so glad you enjoyed this banana bread and that it turned out for you without the baking powder, Heather. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3
Yay! I’m so glad you enjoyed this banana bread recipe, Megan! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!
Ahh that makes me so happy to hear, Sarah! I’m so glad you loved this banana bread recipe. Thanks for taking the time to leave a comment and star rating. It means the world to me. <3
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I made this recipe minus the chocolate chips and used a butter-vanilla instead of just vanilla. I also used real butter instead of almond butter since I was out and it was delicious. Perfect for my diabetic household.
★★★★★
So glad this bread was a hit! Thanks for coming back to leave a review. I appreciate it!
Thank you for this recipe Brittany. I baked it twice, first with the original recipe and then I added some almond flakes together with the chocolate chips. Both turned out delicious. May I ask what is the size of the loaf pan that you recommend to use for these measurements? Williams and Sonoma doesn’t give an access in my region (England) so I couldn’t connect to the the link that you give here. Thank you!
★★★★★
So glad you loved this bread!! The loaf pan I used was 8 1/2″ x 4 1/2″ x 2 3/4″ high. 🙂
Made this recipe with all of these ingredients and it turned out absolutely amazing!
★★★★★
Ahh, this makes me so happy to hear! Thanks for the review, Eda.
So excited to try this! Do you have any recommendations for making it vegan/egg-free for someone with egg sensitivity?
Hey Cee – I haven’t tried it, but someone let me know that they used flax eggs instead of regular eggs and it didn’t rise as nicely and had a denser texture, but still turned out well. Let me know if you try it and how the bread turns out for you. 🙂
This is so good it should be illegal! I had to replace almond butter with peanut butter, didn’t have any baking soda so left that out and instead of vanilla extract put in a packet of vanilla powder. And despite all that it still tastes amazing! Also to reply to a comment under me, I converted every thing to grams and it turned out perfectly.
★★★★★
Oh yay!! That makes me so happy to hear!! I’m so glad this bread turned out for you and you loved it. Thanks for taking the time to leave a review. I really appreciate it. 🙂
Hi there!
I haven’t tried it yet cause I’m a bit worried to convert the recipes in grams. Has anyone tried it yet? I’m from Austria and I would love to try it! And yes I know I can google all of this but you know it’s not the same if someone has maybe had an experience yet. Thank you! Otherwise can’t wait to try it! Looks amazing!
★★★★★
I followed this recipe exactly minus the vanilla extract and cocoa chips (I was to lazy to go to store 🙂 it came out so moist and flavorful!! I will make this again and again and again!! The best part, it was so easy!! Thank you for this fabulous recipe!!
★★★★★
Ahh yay!! That makes me so happy to hear, Yvette! I’m so glad this banana bread was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
SO SO SO GOOD! I don’t even need to say more. It’s loaded with dense flavor and chocolate goodness. Highly recommend.
★★★★★
This is probably my 15th time I’m making this bread, I’m surprised I don’t have it memorized by now. This is my first time leaving a review on an online recipe …. if you’re like me and suffer from all the options that live on the internet- I promise you can look no further. This recipe is EASY and beyond delicious. Super moist and you can’t beat the fact that it’s only sweetened with bananas (&the chocolate chips of course 🙂 ) My dad, brothers and boyfriend scarf these up in seconds i have to hide them! I promise you will not be disappointed. I also have recently been making them as muffins which I find allows me to have more self control!
★★★★★
Ahh, this makes me so happy to read, Nicole!! I’m so glad you and your family love this banana bread recipe. Thanks for coming back to leave a comment + star rating. I’m honored and so appreciate it. 🙂
Just want to say my banana bread came out amazing. So most & flavours great. I’m not Baker but I’m very proud of what I made. Thanks for sharing recipes.
★★★★★
Ahh that makes me so happy to hear, Angela! I’m so pumped you loved this bread. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
I made this recipe and loved it! So easy to do and with a delicious taste. Any suggestions on how to substitute the eggs?
★★★★★
Hey Khristian – Someone let me know that they used flax eggs instead of regular eggs and it didn’t rise as nicely and had a denser texture, but still turned out well!
This recipe is incredible. I have lost count as to how many times I have made the bread. My family loves it and it is so easy to do.
Ps also have made the cilantro chicken burgers twice delicious!
★★★★★
Ahh yay! So glad you guys are loving the recipe, Jennie. 🙂 I appreciate you coming back to leave a comment + star rating. <3
Can I do this recipe as a cupcake recipe?
★★★★★
Yes! Other people have turned this bread into muffins and said they turned out well. You won’t need to cook the muffins as long as the bread. I’d start with 15-18 minutes and add more time if needed. 🙂
I was going to make this recipe tonight, but I don’t have any almond butter. What’s a good substitute?
★★★★★
Another nut butter like peanut butter or cashew butter will work.
Incredibly delicious! I’ve done the bread twice this week (I didn’t want to waste my ripe bananas) and the first one was gone pretty fast. Both times I’ve used peanut butter and added half of the chocolate chips and half of the raisins. Baked for 35 minutes.
★★★★★
So glad you’re loving this banana bread, Diana!! Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
This banana bread is FANTASTIC! I’m not much of a baker (cooking, yes, but baking, not so much. Lol) but I have made this twice now and my whole family loves it! I used almond butter the first time and peanut butter the second time. Both were awesome. Only had to bake it for about 30-35 minutes. Thanks for another fabulous recipe Brittany!
★★★★★
Ahh yay!! That makes me so happy to hear, Jen! I’m glad this banana bread recipe has been a hit with your family. Thanks for taking the time to come back to leave a comment + star rating. It’s super helpful for other readers, so I appreciate it. <3
Help! The top of mine is black! Any idea why this happened??? I checked it after 30 min, it’s def not done and the top is a weird greenish, gray, black!
I followed the recipe completely. (My nut butter substitute was sunflower butter, we have but allergies).
Hey Amy – sunflower seed butter has a tendency to turn baked goods green based on the reaction it has with baking powder/soda. It’s not a big deal, but it does look a little funny. Did you finish cooking this bread and how’d it turn out?
So easy to do and so so delicious! Made this for my family and it was a hit! My dad was skeptical about “the whole coconut flour and coconut oil thing”, but once he took a bite he was in love. They are already asking for me to make more!!
★★★★★
Ahh that makes me so happy to hear, Alyssa!! So glad this banana bread was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.
My mom and I have made this recipe numerous times and absolutely LOVE it!!
★★★★★
Ahh yay!! So glad you guys love this banana bread recipe, Sarah. Thanks for coming back to leave a comment + star rating. I so appreciate it!
Made it, love it, love the chocolate chips in it I used sugar free chips. I used peanut butter didn’t have almond butter but didn’t taste any hint of it because the bananas dominate the taste. Amazing what just 1/2 cup of coconut flour will do. I will make it again as muffins. It’s the first time I made banana bread with a flour substitute that I didn’t have to call it my “sawdust bread”. Thank you
★★★★★
I’m obsessed! Love this recipe and can’t fault it. Absolutely delicious x
★★★★★
Ahh yay! I’m so glad you’re a fan of this banana bread recipe. Thanks for coming back to leave a comment + star rating. I so appreciate it!
Absolutely the best banana bread EVER! I didn’t have baking powder and left it out and I couldn’t even tell.
★★★★★
Oh yay!! I’m so glad you enjoyed this banana bread and that it turned out for you without the baking powder, Heather. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3
Would love to make this tonight, but I don’t have coconut oil. Anything I can substitute?
You could use butter or another type of oil! Let me know how it turns out for you!!
Yum! This turned out perfectly and tastes delicious 😊 thank you for the recipe.
★★★★★
Yay! I’m so glad you enjoyed this banana bread recipe, Megan! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!
Best GF banana bread I’ve tried! Coconut flour can be tricky but this had the perfect texture!
★★★★★
Ahh that makes me so happy to hear, Sarah! I’m so glad you loved this banana bread recipe. Thanks for taking the time to leave a comment and star rating. It means the world to me. <3