Chocolate Chip Coconut Flour Banana Bread

DF GF

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.

Loaf of chocolate chip coconut flour banana bread with slices.

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.

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

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

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

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!

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

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.

More Coconut Flour Recipes to Try:

More Quick Bread Recipes to Try:

Chocolate Chip Coconut Flour Banana Bread

5 from 117 votes
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!
Loaf of chocolate chip coconut flour banana bread with slices.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12 slices

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.
  • Pour batter into prepared loaf pan.
  • 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.

Video

Notes

  • For the mashed bananas, you’ll likely need 2-3 to make 1 cup, depending on the size of your bananas.

Nutrition

Serving: 1slice Calories: 184kcal Carbohydrates: 12g Protein: 4g Fat: 14g Fiber: 2g Sugar: 5g
Course: Breakfast
Cuisine: American
Keyword: coconut flour banana bread

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    220 comments
    1. Bee
      March 19, 2022 AT 12:08 pm

      5 stars
      My daughter can’t tolerate wheat and gluten, so I was looking for a bread recipe minus those ingredients. I googled coconut flour bread and got your recipe. I baked the bread and she loves it. Thank you so much.

      1. Brittany Mullins
        March 20, 2022 AT 7:08 pm

        Yay! I’m so glad to hear your daughter liked this bread! Thank you for coming back to leave a review, Bee, I really appreciate it.

    2. Lily
      January 29, 2022 AT 4:20 am

      5 stars
      Made this three times already.
      Sooooo good! And without too much of a guilt trip 🙂
      I use peanut butter instead of almond butter, and it’s seriously so moist and delicious.

      1. Brittany Mullins
        January 29, 2022 AT 7:56 am

        Oh yay!! So happy to hear you love this banana bread, Lily. It’s definitely a favorite over here too. Thanks so much for the review!

    3. Yomna
      January 23, 2022 AT 5:21 am

      5 stars
      This is one of the best banana bread bakes I have ever tried!! So fluffy and light! My 1 year old baby loved it. So so good! Thanks 😊

      1. Brittany Mullins
        January 24, 2022 AT 1:02 am

        Oh yay!! Happy to hear this banana bread turned out so well, Yomna. Thanks for the review!!

    4. Christina
      January 13, 2022 AT 5:38 pm

      5 stars
      Love this recipe! So easy to make and gluten/dairy free. It uses ingredients that I always have on hand.
      I make 12 muffins and bake for 20 min. Delicious…😋

      1. Brittany Mullins
        January 14, 2022 AT 3:43 pm

        Happy to hear you’ve been enjoying this recipe. Thanks for the review, Christina!

    5. T
      January 4, 2022 AT 5:39 pm

      5 stars
      This is THE BEST banana bread I’ve ever made. I’m so happy with how it turned out! Thank you.

Parchment paper lined with protein balls.

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