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!

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:

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. 

Chocolate Chip Coconut Flour Banana Bread

5 from 83 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


  • 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


  • 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.


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


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


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Recipe Rating

    1. Yvonne
      July 11, 2021 AT 4:20 pm

      Hi I am in the middle of making this and wanted to refer to some comments I read a day or so ago about someone making this with yoghurt. I made some notes… but now a lot of reviews were taken off, not ideal… I don’t really want to use a whole stick of butter, and I don’t do nut butters…. hmm

      1. Brittany Mullins
        July 13, 2021 AT 12:00 am

        Hey Yvonne – Someone used yogurt in place of the oil and it worked well, but I haven’t heard of anyone using yogurt in place of the almond butter. Let me know if you try it.

    2. Yvonne
      July 8, 2021 AT 12:36 pm

      Hi all I just wanted to ask quickly if anyone has tried to substitute Coconut Butter/Manna for Almond Butter. I am about to make this so I’d appreciate a reply. I tried so many gf recipes and failed…. and I don’t want to go and purchase more butters and ingredients and use what I already have. Thank you.

      1. Brittany Mullins
        July 8, 2021 AT 2:04 pm

        I haven’t tried it before so I’m not sure how it’ll turn out! Let me know if you decide to try it. 🙂

    3. MELISSA
      July 6, 2021 AT 3:26 pm

      5 stars
      Made this for the first time and it was amazing!! It came out very moist…will be putting this on repea!!!

      1. Brittany Mullins
        July 7, 2021 AT 10:45 am

        Woo!! So glad to hear this banana bread was a hit! Thanks for the review, Melissa! I really appreciate it 🙂

    4. Charles Castro
      June 27, 2021 AT 11:50 am

      5 stars
      This is the second time I made this. I accidently put 1 cup of almond flour and 1 cup of coconut flour. I hope it turns out ok. lol

      1. Brittany Mullins
        June 28, 2021 AT 12:45 pm

        Let me know how it turns out, Charles!

    5. Jennifer Dreaper
      May 28, 2021 AT 7:53 pm

      Dear Britany Mullins,
      Your gluten free coconut flour banana bread with vegan chocolate chips is my favorite recipe in this category and my go to
      on a regular basis.
      I am going to check out more of your recipes and I highly recommend your website!
      Thank you!
      Jennifer Dreaper

      1. Brittany Mullins
        June 1, 2021 AT 2:43 am

        Ahh yay! That makes me so happy to hear. I’m so pumped you loved this recipe, Jennifer. Thanks for the review!

Parchment paper lined with protein balls.


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