Chocolate Chip Coconut Flour Banana Bread
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Published Jan 22, 2015, Updated Feb 08, 2024
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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.
More Coconut Flour Recipes to Try
- Coconut Flour Pancakes
- Banana Coconut Flour Mug Cake
- Coconut Flour Cookies
- Gluten-Free Sugar Cookies
- Coconut Flour Muffins
More Quick Bread Recipes to Try
- Healthy Banana Bread
- Vegan Apple Bread
- Chocolate Banana Bread
- Vegan Zucchini Bread
- Low Sugar Pumpkin Bread
- Strawberry Banana Bread
Chocolate Chip Coconut Flour Banana Bread
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds wonderful! Banana, coconut and chocolate really are the best combination.
I cant eat chocolate..will this bread taste okay without chocolate? what can i replace it with?
Yes! It will still be yummy without the chocolate chips!
This looks amazing! I love banana bread and coconut so I can’t wait to try this out!
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.
I did it and it was so good. I jist replaced the chocolates chips for walnuts. Simply delicious. I’m doing the The fastest way to fat loss 6 weeks plan and this was my perfect leg day treat.
Ooo this looks amazing! I love how the ingredients are so basic. I’m also obsessed with naan so I’m rooting for you on your quest
Are we twins? I literally just posted a very similar banana bread haha love it! Your version with the flaky coconut is incredible. xo!
I love Vita Coco, didn’t know they made a coconut oil. Thanks for sharing! 🙂
Oh my goodness, I will be making this bread this weekend. Thank you!
I like Vita Coco, but I didn’t know they made coconut oil. This looks awesome! Look forward to trying it out. 🙂
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!
Making this tomorrow! YUM!
This looks amazing! I haven’t made many gluten free breads but I would love to try this one out!
Omg this looks delicious and so easy too! Thank you for sharing xo C
I’ve been wanting to make a banana bread, but hadn’t found a good paleo recipe! Yippee!! 🙂 I’m making this tonight! All of the ingredients are already at home!
This looks awesome! Can I use peanut butter instead of almond butter? Thanks!
Yeah, I think that would work just fine.
Just making sure it’s not a misprint: there’s only 1/4 c. of coconut flour? The recipe and pics look great!
Yup, just 1/4 cup. Coconut flour is really absorbent. 🙂
As a Diabetic, a delicious bread with only 12grams of carbs has my heart singing! Totally going to try this out!
I love how tender the crumb is of coconut oil baked goods! Coconut oil is amazing and I love that it has become so popular.
I loved this. I substituted coco nibs for chocolate chips.
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
Could I use whole wheat flour in place of the coconut flour? Looks fantastic!
You could certainly try it, although you may need to use more because coconut flour is more absorbent than regular flour. Let me know if you test it out!
I don’t eat nuts, so could I use regular butter in place of almond butter?
I’m not 100% sure how it will turn out with butter instead of almond butter because I haven’t tried it. Let me know if you test it out!
Any substitute for eggs?
1/4 a cup of applesauce per egg is a great substitution! 🙂
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 🙂
Yay!! Enjoy!
I may just have to make this the next time I have overripe bananas! My friend is on a gf diet and I like to bring her some baked goods now and then and this looks really yummy!
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
What a beautiful bread! Love the coconut over the top — I can imagine a slice with a cup of coffee!
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!
Do you think this would work with Flax Eggs?
I haven’t tried it with flaxseed eggs, but I feel like it should work. Let me know if you try it!
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.
Does it matter if the bananas are frozen?
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.
Hi. I want to try this Banana bread recipe. Do you think I can replace almond butter to tahini?
Thanks .
Definitely, it’ll just change the flavor a bit, but tahini should work just fine. 🙂
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
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
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.
Yay! I’m so glad that you liked the banana bread recipe, Kaitlyn. And thank you so much for taking the time to come back here and comment and leave a star rating. I so appreciate it!
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.
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
Will try this recipe.. I wonder, what is the better substitute for almond butter? Thanks.
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!
Hello
What can I use to replace the banana?
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.
Wow ! Just did it with peanut butter because I didn’t have almond butter on hand, delicious recipe, as always !
Ahh yay!! That makes me so happy to hear, Emilie. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
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
Ahh that makes me so happy to hear, Veronica! I’m so glad this banana bread was a hit. I so appreciate you coming back to leave a comment + star rating. It means the world to me. <3
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
I’m glad this recipe turned out for you as muffins! Thanks for coming back to leave a comment, Darsey. I so appreciate it!
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!
Woot woot!! I’m so glad you guys are loving this banana bread. And thanks again for taking the time to leave a comment and star rating. It’s super helpful to other readers. <3
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.
Ahh that makes me so happy to hear, Carol! I’m so glad you’re loving this recipe. Thanks so much for coming back to leave a comment + star rating. It means the world to me. <3
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!
Yay!!! So glad you’re loving this banana bread recipe!
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!
Would i be able to use almond flour instead of coconut flour?
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!
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!
Ahh yay!! So glad this banana bread turned out for you, Aleksandra. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
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!!
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. 🙂
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
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!
Ahh I’m so glad this recipe turned out for you!! Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it!
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! 🙂
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.
Can you use almond blanched flour instead of coconut flour? Thank you!
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.
I would like to know what can I sub coconut butter with? Maybe peanut butter? Thanks!
Hey Tami – Are you referring to the almond butter or coconut oil?
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. 🙂
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!
Thanks for this recipe. Just started keto so i need this. Can i substitude banana with pumpkin or carrot?
I haven’t ever tried it with pumpkin or carrot, but I love the idea. I’ll have to experiment. If you’re looking for a pumpkin option… check out these flourless pumpkin muffins!
My new favorite banana bread by far!! It’s moist, has no added sugar and is SO delicious!! Thanks EBF!!
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.
Ahh that makes me so happy to hear, Ace! I’m so glad this recipe turned out for you. 🙂 Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!
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!
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.
Hey Alexis! Yes, that should work just fine!
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. 🙂
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.
Ahh yay! I’m so glad you enjoyed this banana bread recipe, Travis. Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3
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?
Hey Jess! You can sub the almond butter with any nut or seed butter!
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 🙂
Thanks!
Hey Sara – The one I use most often is 8. 5 x 4. 5 x 2. 75 inch. I got it from Amazon.
Another delicious recipe!
Could this coconut flour banana bread be made vegan?
Hey John – 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!
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.
Love the texture!! Definitely will bake again
Yay!! I’m so glad you enjoyed this recipe. Thanks for trying it and for coming back to leave a comment + star rating. It means the world to me!
Hi I’m Gerald, I put in all the ingredients but the cake didn’t rise
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?
This recipe makes the moistest banana bread. I can’t believe there’s no added sweetener and it’s sill super sweet!
I’m so glad you enjoyed this banana bread recipe, Abigail! Thanks so much for trying it and for coming back to leave a comment + star rating. It means the world to me. <3
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.
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
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!
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!!
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
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!
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
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!
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.
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?
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
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. 🙂
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.
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. 🙂
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
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!
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!
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. 🙂
SO SO SO GOOD! I don’t even need to say more. It’s loaded with dense flavor and chocolate goodness. Highly recommend.
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!
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!
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. 🙂
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. 🙂
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.
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. 🙂
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!
I have tried so many paleo banana breads and this is the only one that’s come close to the old fashion kind without all the added junk! So yummy!
Woo!! That makes me so happy to hear. So glad you loved this banana bread. Thanks for making it and for coming back to leave a review. I so appreciate it!!
So good!! Easy to make and really forgiving recipe. My oven cooks hot and mine got a little extra cooked (whoops!) but it’s still really moist and fluffy. The banana isn’t overpowering and I love the addition of chocolate chips. Thanks for another great recipe!
Woo!! So glad you loved this bread, Emily. Thanks for making it and for coming back to leave a review. I so appreciate it!
Can this recipe be made in a muffin tin instead of a loaf for individual goodness???
Yes! Other people have turned this bread into muffins with good results. 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. 🙂 Let me know how they turn out for you if you try it!
I just made it. I substituted almond butter with gf butter and it turned so good. Gonna make it again later. Thank you for the recipe 😍
So glad you loved this recipe!! Thanks for the recipe, I so appreciate it!
I love your recipes!!!
I’m so glad!!
Can I substitute the coconut oil with Greek yogurt? And what would the ratio be?
Hey Kristi – I bet that would work! I’d do 1/4 cup Greek yogurt. Let me know how the bread turns out if you try it.
Greek yogurt worked great as an oil substitute 👍
Oh yay! I’m so glad it turned out for you. Thanks for letting me know. 🙂
I really like this banana bread recipe. Its healthy and tastes good. Mine came out a bit moist, but I just heated them on the pan a bit when I decided to eat it. I personally eat it like I would with “normal” bread with an egg and avo.
So glad you enjoyed this recipe, Amber! Thanks for the review. I appreciate it.
This was so easy to make and I had all the ingredients on hand which is always a plus. I have made this bread twice now and and whenever I have overripe bananas it is my go to recipe! Thanks!!
So glad you loved this recipe, Deana! Thanks for making it and for the review. I so appreciate it.
Eating Bird Food is my favorite “go to” website for easy healthy meals and snacks. This recipe is fantastic.
Woo!! That makes me so happy to hear, Lyndi. Thanks for coming back to leave a review. It means the world to me.
Lovely! Moist and sweet deliciousness!
Substituted 20ml coconut oil with 20mls fat free yogurt. Used 10g less chocolate
Used 20grams less almond butter
Added 10grams ground flax seed
10grams chia seeds
baked 160C fan oven for 50mins then covered and baked 10mins more. May try less chocolate next time!
So glad you enjoyed this recipe, Sarla! Thanks for the review. I really appreciate it!
Looks and taste great and guess what it was. furgidaboudit!
So glad this recipe was a hit, Charles! Thanks for the review 🙂
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 eatingbirdfood.com website!
Thank you!
Jennifer Dreaper
Ahh yay! That makes me so happy to hear. I’m so pumped you loved this recipe, Jennifer. Thanks for the review!
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
Let me know how it turns out, Charles!
Made this for the first time and it was amazing!! It came out very moist…will be putting this on repea!!!
Woo!! So glad to hear this banana bread was a hit! Thanks for the review, Melissa! I really appreciate it 🙂
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.
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. 🙂
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
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.
Oh my goodness! This recipe is delicious! I’ve been following you on Instagram for a bit, saving so many of your amazing looking recipes, and finally had the chance to try one. Six months ago I had to go dairy free/gluten free due to some health issues. I made your recipe exactly as stated. It was yummy yesterday, but after sitting overnight…INCREDIBLE! The banana flavor is stronger, and while the bread was moist last night, it had that slight dryness that comes from the coconut flour. However, this morning that dryness is gone and the bread simply melts in my mouth. Thank you for such a delicious recipe!!!
Ah yay!! I’m so glad to hear you loved this banana bread, Lynn! Thanks so much for trying it and coming back to leave a review. It means so much to me!
Delicious! I made this bread this morning and it is so good! Thank you for all the yummy recipes!
Yay! So glad you enjoyed this recipe, Kristen! Thanks for the review and star rating. It means so much to me!
I made it yesterday, it is SO delicious, it just melts in the mouth. Thank you for a great recipe!
Woo!! So happy to hear this banana bread has been a hit, Neha! Thanks for the review :).
Suggestion ☺
It’d be great if there was a “like” option within your page for recipes vs. only the pinterest version.
A collection of “loved” recipes here would be much easier & faster to access. Also fabulous for those who don’t use pinterest.
On another note. I’m so thrilled to have found you! Your recipes are amazing 💫✌
WOW! Had some seriously overripe bananas and was looking for a healthy bread recipe. THIS WAS IT! Cannot believe how great it came out with such a tiny amount of coconut flour. This was absolutely delicious and everyone enjoyed!
Woo!! So happy to hear you loved this recipe, Jeannine! Thanks so much for the review and star rating. I really appreciate it!
Hey there, I have made this recipe in the past and loved it, however, I only have gluten free flour on hand do you think that would work as an equal substitute? Thanks!
This is THE BEST banana bread I’ve ever made. I’m so happy with how it turned out! Thank you.
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…😋
Happy to hear you’ve been enjoying this recipe. Thanks for the review, Christina!
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 😊
Oh yay!! Happy to hear this banana bread turned out so well, Yomna. Thanks for the review!!
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.
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!
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.
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.
I absolutely LOVE this recipe!!! I’ve made it a zillion times (with minor tweaks along the way to fit my profile.) I’ve had to switch my diet around and this is one of my all-time favorite go-to recipes for breads. Thank you so much for making this. 🙂
I do have a question tho: is it possible to alter this recipe to become a zucchini bread instead? I favor coconut flour and was wondering if adding this extra element is possible, and if so, what would you recommend? I’m aware you have a vegan almond flour recipe, but it’s pretty different from this one.
Hey Angela! So happy to hear you’ve been loving this banana bread recipe. I am not sure how this recipe would turn out with zucchini instead of banana, but if I were to try it I would use 1 cup shredded zucchini. I’m not sure if the excess moisture would need to be squeezed out of the zucchini. You might want to squeeze some of the moisture out so the bread doesn’t get too soggy, but might not want to squeeze it all out otherwise the bread might turn out dry. Let me know if you try it!!
Turned out great. Lightest and fluffiest banana bread I’ve made.
Yay! I am so excited to hear that you are loving this recipe and it turned out great, Jessica. Thank you so much for your review + star rating, I really appreciate it!
I cooked it according to the time suggested, but it was a little too soft and grainy. Is that how it should taste? What am I doing wrong?
Hi Lisa – I am not sure why it could have been too grainy. Did you change anything about the recipe?
Loved this recipe!
Yay! I am so glad you are loving this banana bread recipe, Emily. Thank you for sharing your review & star rating, I really appreciate it!
This is THE BEST GF, sugar-free banana bread I have ever tasted or made with these slight adjustments:
-really overripe bananas – 1 1/4 C
– 1/2 to 3/4 t. cinnamon
– 1T maple syrup
– don’t skimp on the coconut oil
My oven is small and cooks like a convection oven. 42 min. tops.
Freezes excellently. It was the Christmas give-away! Thank you so much for the initial recipe!
Aw thank you SO much, Donna. I am so glad this banana bread is a hit and you are loving it. I appreciate your review & star rating, it means so much to me!