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. 


Chocolate Chip Coconut Flour Banana Bread

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


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

This post is sponsored by Vita Coco Coconut Oil, but as always opinions are my own.

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  1. 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

  2. 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.

  3. 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.

  4. 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!

  5. 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

  6. 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 🙂

  7. 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

  8. 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!

  9. 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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