Chocolate Chip Coconut Flour Banana Bread

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!

I’ve been eating gluten-free for a few months now and it’s getting easier every day. Of course there are a few foods that I miss, but it hasn’t been too hard to find substitutes for almost everything. Earlier this month I still had a few things left on my list, including a good gluten-free naan (or flat-bread) recipe and a healthy and tasty gluten-free banana bread recipe.

I’m still working on the naan, but I’m crossing banana bread off the list with this coconut flour banana bread recipe!

Loaf of chocolate chip coconut flour banana bread with slices.

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.

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.

Mixing bowl and spoon with batter for chocolate chip coconut flour banana bread.

Unbaked batter for chocolate chip coconut flour banana bread in a loaf pan topped with extra chocolate chips.

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!

Loaf pan with chocolate chip coconut flour banana bread topped with chocolate chips.

Using Coconut Oil Instead of Butter

To keep this banana bread moist (and load it with healthy fats) I used almond butter coconut oil. I used Vita Coco’s 100% raw, organic cold-pressed coconut oil and it worked like a charm in this recipe.

The Vita Coco coconut oil is unrefined so it has a great coconut smell and flavor. If you’re looking to use coconut oil but don’t want the coconut flavor, you’ll need to purchase refined coconut oil. In general coconut oil works wonderfully for baking (it’s a great sub for butter), but I also like using it for roasting veggies, stir-fry, cooking eggs, pancakes and more. Basically anything that most people use butter for, I use coconut oil.

Loaf of chocolate chip coconut flour banana bread with a couple slices on a cutting board.

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!

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. 

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Loaf of chocolate chip coconut flour banana bread with slices.

Chocolate Chip Coconut Flour Banana Bread

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 slices


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!


  • 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


  1. Preheat oven to 350°F.
  2. Prep a loaf pan by greasing it with coconut oil or lining it with parchment paper.
  3. In a large mixing bowl stir together the mashed bananas, eggs, almond butter, coconut oil and vanilla.
  4. 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.
  5. Pour batter into prepared loaf pan.
  6. Bake for 45 minutes or until bread is golden in color and a toothpick comes out clean.
  7. 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.
  8. Store any leftovers in a sealed container at room temperature for a couple days. To keep it longer, store in the fridge or freezer.



  • For the mashed bananas, you’ll likely need 2-3 to make 1 cup, depending on the size of your bananas.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 184
  • Sugar: 5g
  • Fat: 14g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 4g

Keywords: coconut flour banana bread


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  1. 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!

  2. I made this recipe and loved it! So easy to do and with a delicious taste. Any suggestions on how to substitute the eggs?

  3. 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!

    • 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. 🙂

  4. I was going to make this recipe tonight, but I don’t have any almond butter. What’s a good substitute?

  5. 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.

  6. 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

  7. 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?

  8. 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!!

  9. 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

  10. 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

  11. 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

  12. This recipe makes the moistest banana bread. I can’t believe there’s no added sweetener and it’s sill super sweet!

    • This is great and easy! I made it exactly as written, except that I didn’t have mini chocolate chips, so I tossed in some shredded coconut and walnuts instead. Also, it only took 40 minutes in my oven.

    • Hey Gerald – I just responded to your IG. It was probably because you used regular flour instead of coconut flour. Coconut flour can’t be subbed 1:1 with regular flour. Did you only use 1/2 cup regular flour?

  13. I can’t rate this one because it turned out terribly. This does not in any way shape or form resemble or taste like regular banana bread made with wheat flour. Just awful… and I don’t think it’s just this recipe, I think it may be any recipe made with coconut flour. I never leave reviews but since it was a waste of time and ingredients, I felt like I should share. It does not taste at all like banana bread.

    • I’m sorry you didn’t like the banana bread, Melody. I would agree that using coconut flour does change the flavor and this recipe doesn’t have the exact same taste as traditional banana bread.

  14. Hi Brittany,
    What size loaf pan do you use? I have 2 different size loaf pans – I have a feeling the smaller one would be better for this but it would be so helpful if you could include your baking pan measurements in the future!
    Looking forward to making this 🙂

  15. Hey there! Is there anything I can substitute for almond butter? The recipe looks delicious but unfortunately I can’t get my hands on any?

  16. Excellent consistency, very flavorful and the coconut flour is light and just different to most banana breads you’ve tasted, it’s a must to experience.

  17. As per previous suggestions, I replaced 1 egg with 1/4 cup applesauce & I added 1/4 cup maple syrup for extra sweetness. This bread is melt in your mouth amazingly yummy! Thank you Brittany! I also appreciate your recipes dont require a massive kitchen clean up afterwards. XO

    • Ahh that makes me so happy to hear, Barb. I’m so glad you enjoyed this recipe. Thanks for sharing the substitutions you made and for coming back to leave a comment + star rating. It’s super helpful for other readers. 🙂

  18. hi there,

    will a 8 in x 3.75 x 2.5 in pan work? I picked one up a the grocery store rlly quickly because I don’t have one at home.

  19. This banana bread was amazing! I love that it is lower in carbs and still perfectly sweet. I replaced the eggs with flax eggs. It didn’t rise as nicely and had a denser texture, but still equally as delicious.

    • Ahh that makes me so happy to hear, Sydney! I’m so glad you enjoyed this bread and thanks for letting me know that it worked with the flax eggs. I appreciate you coming back to leave a comment and star rating!

  20. Loved this recipe! And I CANT/DONT bake. I didn’t have coconut oil, so I used vegetable oil per another comment. And it turned out fine! I also used muffin tins bc I didn’t have a loaf pan. Great recipe if you have bananas laying around.

  21. My new favorite banana bread by far!! It’s moist, has no added sugar and is SO delicious!! Thanks EBF!!

  22. Super versatile recipe! I’ve made it several times with a few different swaps and it always turns out. Most recently I used vegetable oil in place of coconut oil (didn’t have any), peanut butter instead of almond butter, and made them into muffins (came out to 12 @350 for 18 minutes). Kids and parents both gobble them up!

  23. Just made this – it was SO good. I replaced one of the eggs with 1/4 cup of apple sauce, and I used crunchy peanut butter instead of almond butter – the bits of peanuts in it made it moist and crunchy. This is my new favorite recipe – love that it only calls for 1/2 cup of flour .. cheaper than the 2 cups of almond flour recipe I used to make!

    • Ahh yay!! I’m so glad you enjoyed this recipe, Katie!! Thanks for trying it and for coming back to leave a comment + star rating. Also, thanks for letting me know it worked to replace one of the eggs with applesauce. That’s super helpful to other readers. 🙂

    • Hey Candy – I don’t recommend subbing another flour for the coconut flour as coconut flour soaks up way more liquid than other flours. If you’re looking for a banana bread that doesn’t use coconut flour, I have this recipe you could try.

  24. I love the sound of this bread with no added sugar. What can I susbstitute for Almond Butter/Peanut butter though ? I really like the sound of this bread but need it to be nut free due to allergies.

    • Hi Tara! Sun butter should work if you’re not able to use almond butter. One thing to note though… sun butter reacts with baking powder and can turn baked goods green. It’s not harmful but it does make things look a little funny.

  25. I have made ALOT of gluten free banana breads and this is definitely the best one and so easy!! The hubs is obsessed too. Just made them into muffins also, baked for 18mins per another comment and they’re perfect!

    • Ahh that makes me so happy to hear, Alissa!! I’m so glad you enjoyed this recipe and thanks for sharing that this recipe worked for muffins. Thanks for trying it and for coming back to leave a comment + star rating. It’s super helpful to other readers! 🙂

  26. I am definitely not a baker by no means and this was the easiest recipe ever. I bake once maybe every year or two.. and I got so many great comments on the photo of my cookies. I used sea salt instead, but that added a nice little balance between all the sweet. Oh and I did have to bake them 5 or so minutes longer on the upper rack.
    These cookies are fantastically delish!!
    Thank you!

  27. Made this for Easter brunch this morning and it was a huge hit with family! I love that there is no sugar added, and it still has a delicious balance of sweet from the bananas and richness from the healthy fats. Probably the best healthy banana bread recipe I have made yet!

    • Ahh that makes me so happy to hear, Heather! I’m so glad this banana bread was a hit with your family. Thanks for trying my recipe and for coming back to leave a comment + star rating. I really appreciate it. <3

  28. I made this recipe into muffins and they are okay. Mine ended up a bit dry and a little less sweet than I would have preferred. When I ate them I had them with butter to add extra moisture and that helped.

    • Hey Nat! How long did you cook them for as muffins? They could have ended up being too dry if you cooked them for the same amount of time that the recipe calls for the bread. Also, you can certainly add some extra maple syrup or honey to this to add a bit more sweetness if you prefer. 🙂

  29. This is GOLDEN. No pun intended. I used crunchy peanut butter instead of almond butter, and it still tastes great. I also doubled the recipe because I was pretty sure it would be at least tolerable. I also had extra bananas. Turns out it’s phenomenal, so I’m quite pleased that I doubled the recipe. Thank you a million times for your fabulous creation. It is a little moister than I expected, but there can be so many contributing factors that resulted in extra moisture. I may pop it in my toaster oven if I crave a drier texture.

    Seriously though, I can’t get over the awesomeness.

    • Ahh that makes me so happy to hear, Vashti! I’m so glad you enjoyed this banana bread. 🙂 Thanks so much for taking the time to leave a comment and star rating. It’s super helpful to other readers, so I really appreciate it!!

  30. This is my first time making banana bread and it was such a success! The recipe was very easy to follow and the taste is incredible! My whole family loved it! Thank you!

    • Hey Rhiannon – Coconut flour soaks up way more liquid than almond flour, so it can’t be subbed 1 for 1 and I’m not sure what the ratios would be with almond flour. You can certainly try it, but you’ll definitely need way more flour if you try almond. Let me know if you end up trying it!

  31. I made this today and it turned out AMAZING. I actually cooked down the bananas (which were SO ripe that they were pretty much black) with some cinnamon, to bring out their sweetness even more. Was perfectly sweet.

    Curious about the purpose of the almond butter in the recipe. Does it serve an integral purpose to the recipe? Thanks!

    • Hey Stella – I’m so glad you enjoyed this banana bread!! I haven’t tried this recipe without the almond butter, so I’m not sure how it would turn out. It does add moisture to the recipe since the coconut flour soaks up a lot of liquid, if you skipped it I have a feeling the bread would be too dry. You can always use a different nut butter or sunflower butter if you don’t have almond butter though!

  32. By far the best banana bread recipe I have come across. I actually prefer it to “normal” (wheat flour) banana bread. This is my new go to!

  33. Just made 2 loaves…oh my goodness, easy to put together and sooo good, I have to admit I was surprised, this will be my go to banana bread recipe from now on, thank you so much.

  34. This banana bread is so good and easy to make. I could not stop eating it. It was also toddler approved! Currently waiting on some bananas to ripen so we can make it again!

  35. I made muffins with this recipe, and used peanutbutter instead of almond. Along with mini chocolate chips.. probably makes 15 muffins total. & yummy. Cooked @350 for 18min

  36. This banana bread is AMAZING. I’ve made it twice now. The first time was good but the bananas weren’t very ripe so it turned out a little dry. The second batch was incredible because the bananas were very ripe; the bread was so moist! I used peanut butter because that’s all I had and they are really so delicious. I can’t wait to make this many more times! Thanks for an awesome recipe

  37. Wow ! Just did it with peanut butter because I didn’t have almond butter on hand, delicious recipe, as always !

    • The bananas are a pretty big component to this recipe since it’s banana bread, so I don’t recommend substituting it. You could always try to use applesauce instead of the bananas, but I haven’t tried it so I’m not sure how the taste or consistency of the bread will be. Definitely let me know if you end up trying it and how it turns out.

    • Hey Heide – You could use any nut butter (peanut butter, cashew butter, etc.) or even sun butter as a sub for the almond butter if you don’t have it. Definitely let me know what you think of this recipe if you try it!

  38. This bread is delicious! I was worried it would taste “almondy” given the almond butter, but it doesn’t at all! It’s moist and delicious. My husband needs to eat gluten free and he generally skips breads of any kind because he finds them so disappointing. He can’t keeo his hands off this bread. Thanks for the great recipe. ❤️

    • Woo-hoo! I am so happy to hear that you and your husband enjoyed this bread. And thank you for coming back to leave a comment + star rating, Jacqueline. The ratings are super helpful to other EBF readers, so I appreciate it! <3

  39. This was not bad. I made it exactly as written and it tasted healthy. It was not overly sweet. Mine cooked in about 54 minutes. I would make this again when I want a healthier banana bread.

  40. Absolutely delicious!
    Followed recipe as written and baked only for 35 minutes .. perfect!
    Great texture and flavor, thank you Brittany for creating a great GF banana bread recipe.

  41. I made this in mini loves for my girls and the loved it!
    It was gone in a few days and it only lasted that long because I put the last two minis in the fridge.
    Amazingly moist and delicious!! Going to make gain this weekend with the coconut flour cookies

  42. I almost never leave comments on recipes but I had to for this one. It was so easy and so delicious! I was a little bad and substituted regular organic natural peanut butter for the almond butter and I made them as little muffins since I didn’t have the loaf pan and they turned out amazing!! Thank you! I already bought bananas to make another batch as an actual loaf lol

    • Good question. I think ideally I would recommend ripe, room temperature bananas. I haven’t tried it with frozen and defrosted bananas. I think they should work. The only thing that might be an issue is that frozen bananas tend to release liquid and I’m not sure if you’d want to add that to the bread or not! Let me know if you try it.

  43. Just made it. It was awful. I followed every step with all ingredients and it was sloppy and terrible. What a waste.Something don’t match or is missing. Sorry- I would not recommend anyone to follow it.

  44. I truly like this recipe and the specific twist that you’ve
    placed on it. Extremely smart. I’m going to be cooking this
    for my partner next week and I will report back on how I get on. Many thanks for the brilliant suggestion!

  45. I’m looking forward to that GF naan bread recipe! ;D This banana bread looks incredible! I love all the coconut flavor with the banana and chocolate chip. Perfect for breakfast or dessert <3

  46. This sounds incredible. Tasty and very healthy using good fats like coconut oil and banana which is full of potassium. I will try this recipe when I get the chance 🙂

  47. This right here is heaven in your mouth!!!! Instead of just regular almond butter I used the coconut almond butter omg delicious!!! Thanks for sharing

  48. This looks absolutely delicious!! i love a good banana bread and throw in chocolate chips – I’m sold! Can’t wait to give it a try! I have not used coconut oil yet, but I certainly hear a lot of great things about it – this may be the recipe I try it with first!

  49. Love this! I’ve been on the look out for a great banana bread recipe without the sugar or gluten. Thank you! My 3 year old loves banana bread too so I’m sure he will approve. The coconut is a great addition and I’m sure the coconut oil and almond butter give this a little more staying power than most banana bread.

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