by Olena

Coconut Flour Banana Bread

by Olena

4.9 from 38 reviews

Coconut Flour Banana Bread in a baking dish lined with parchment paper

Gluten Free Banana Bread

I made coconut flour banana bread without any added sugar, not even maple syrup or honey. Sounds just like coconut oil fudge from the other day, right?!

I had 8 bananas laying in a cupboard waiting to ripen, so they were all ready at once. Gluten free banana bread with coconut flour here we come.

Ingredients for Coconut Flour Banana Bread

Meet 9 lbs of coconut flour from my pantry. A few years ago I was on a gluten free kick for a bit and bought not 1, but 2 bags of coconut flour at Costco. Long gone its expiry date but it is still sitting and taking lots of room in my pantry.

So, I decided to experiment and what not a better way than with ripened bananas. Because apparently I ripen them by lbs as well.

  • Coconut flour
  • Eggs
  • Any nut butter
  • Bananas
  • Baking powder + soda, cinnamon, vanilla and salt

2 bags of coconut flour on a counter

Baking with Coconut Flour

Coconut flour is very tricky to bake with. That’s why I still have 9 lbs of it. It doesn’t contain gluten like wheat, that’s why this bread wouldn’t rise like healthy banana bread.

It is also very “thirsty” and absorbs a lot of liquid. I used only 1/2 cup of flour for the entire loaf. Means 9 lbs will last me another 3 years. So, does it really matter if it is expired LOL?!

eggs and mashed banana with a fork in a bowlCoconut Flour Banana Bread batter in a bowl

Please, please, please share any good recipes using coconut flour. I will keep experimenting as well. I made chocolate coconut flour muffins with frozen cherries and they were delicious.

Also, you gotta use a lot of binding agent to keep things together. Using 5-6 eggs per recipe didn’t sit well with me but peanut butter – I could never say “no” to peanut butter. I always think of it as my new North American friend, just like coffee and sriracha.

Coconut Flour with batter in a bowl closeupCoconut Flour Banana Bread before baking

How Does It Taste?

So, that is what happened. This coconut flour banana bread came out very tasty. I always judge by my 9 year old’s reaction because he is past the stage of a picky eater and food related tantrums unlike my 4 year old. He loved it!

The texture of the bread was very tender and the bread itself very moist with dominant peanut butter flavour. Thanks to PB and coconut flour, I could keep bread sweet without any added sugar which is always a plus.:)

Try it and let me know your thoughts. I’m going to warn you though – banana coconut flour bread has a different texture than traditional gluten bread, for example like this healthy chocolate bread. But looks quite normal, right?! Tastes pretty amazing too!

Coconut Flour Banana Bread sliced on a platter

Can I Freeze it?

Absolutely. Quick breads and muffins are perfect for freezing and pulling out later for lunches, breakfast and snacks.

Bake coconut flour banana bread and cool completely. Place in a zip top gallon size plastic bag, let out as much air as possible and freeze for up to 3 months.

To thaw, simply defrost on a counter for 3 hours or overnight. Bread will taste like fresh.

More Healthy Banana Bread Recipes


Coconut Flour Banana Bread

peanut butter banana coconut flour bread recipe

4.9 from 38 reviews

Coconut Flour Banana Bread is naturally sweetened gluten free quick bread recipe with simple ingredients.

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: North American


  • 4 medium very ripe bananas (with many brown spots)
  • 2 eggs, large
  • 1/2 cup any nut butter, unsalted (I used peanut butter)
  • 1 tsp pure vanilla extract
  • 2 tsp baking powder, aluminum free
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup coconut flour
  • Cooking spray (I use Misto)


  1. Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
  2. In a large bowl, mash bananas with a fork or masher. Push to a side, add eggs and whisk with a fork. Add peanut butter, vanilla, baking powder, baking soda, cinnamon and salt; stir to combine. Add coconut flour and stir well to mix.
  3. Pour batter in prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely (do not skip!!!). Cut into 10 slices and enjoy.

Store: Refrigerate in a cool dry place for up to 4 days or freeze for up to 3 months.


You can use any nut butter like almond, peanut, cashew, sunflower butter or tahini.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

111 comments on “Coconut Flour Banana Bread

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  1. I only have two bananas, and I also live by myself and will eat the entire thing in one shot. Can I halve the recipe?
    Thank you 🙂

    1. If you half the recipe, it’s best to use smaller pan. I am not sure how it will rise with halved recipe in regular pan. Might be too flat. You can freeze leftovers once you make full recipe.

  2. I don’t care for the taste of banana bread but I’d make it all the time for my children.
    I love peanut butter and with that added into this recipe the banana is not overpowering!
    And we bake gluten free so this is a recipe I make when I want to eat some! 😉

  3. Thank you for this recipe. Tastes great and almost almost tastes as good as my family banana bread recipe that is full of butter/sugar/flour. Even my teenager couldn’t believe it didn’t have sweetener, but we have solved both hers and my need for a sweet healthy snack during the day.

  4. Hi Olena,
    I love your recipes! They are so easy, delicious, and healthy! I was looking online for a recipe of a banana bread with coconut flour but they either ask for 5 eggs which I find is a lot or they are overly complicated. Then I found this recipe and immediately thought: of course! I should have looked here first! Thank you so much!

  5. Help! I want to make this but I only have 2 over ripe bananas. I do have some just turned ripe bananas should i use those?

  6. Hello from India! I made this bread today and it turned out delicious! It took only 40 mins to bake and was so moist. Great to have a coconut flour recipe that needs only 2 eggs. Thanks!!

  7. This is the best banana bread I’ve baked (and, the healthiest too!).. Followed the recipe to a T and the outcome was an absolutely delicious, soft and moist banana bread. Thank you, Olena. This recipe is for keeps.

  8. I used peanut butter for the first time for a banana bread recipe. Yum! It turned out so moist. This is worth making again! I also loved that it takes only 2 eggs.

  9. I was short a banana, it turned out a little too moist in the middle but tasted really good 🙂 thanks, will try it again now that I have more bananas

  10. The taste is amazing – the perfect sweetness, but mine came out way too wet. I followed the recipe exactly, so I’m not sure why; the middle dropped as well. Thoughts? Maybe my bananas were really big or something. I would like to try the recipe again soon!
    There is a very similar recipe I found online, but the baking soda/powder amounts are very different – I’m new to baking, can you tell me what difference that makes?

    1. I am not sure… Maybe bigger bananas or not properly measure flour or oven T runs lower so needed more cook time or didn’t cool enough.

    1. Hi Aditi, I don’t use vanilla essence myself as it is usually a synthetic vanilla flavour. You can try it, but I would look up if it is a 1:1 substitution.

  11. This was absolutely delicious and moist! I was short a ripe banana so substituted one of the four with half cup of applesauce. Definitely will make again!

    Baked @ 2589′ elevation; high desert

  12. I would like to know if I need to ad anything else for High Altitude baking?

    Also, I can’t have eggs so I’m using unsweetened applesauce sauce 4 oz.

    I’m going to skip peanut butter cuz I believe it will be too moist.

    Any thoughts or comments would be appreciated.

    1. I don’t think you need to change anything for high altitude cause it’s not wheat flour. Other subs I have no idea as I haven’t tried. Might not come out well cause it’s baking and it’s best to follow the recipe.

    1. Had some coconut flour in my pantry and ripe bananas…searched the internet for a recipe and SO glad I found this one! It’s delicious and love that there is no added sugar! Between the bananas and peanut butter it’s just enough sweet. I added chopped walnuts for some crunch!

  13. I have to watch my oven so I don’t burn. It was difficult to tell with the knife test. I took it out at 44 minutes. The 50 minutes would have been better but still tastes Fab. My first time using coconut flour ever.

  14. Hi,
    I also havnt been able to find flour in supermarkets but came across coconut flour, would love to give this recipe a go but My family is vegan – could I replace eggs with flaxseed egg providing the ratio is right ?

  15. AMAZING! Im not even a person who cant eat regular flour but I have been unable to find regular white flour in any grocery store lately so I ended up buying coconut flour. Honestly, Im so happy I had to find a recipe with coconut flour because it showed me how delicious it can be. This bread was a hit with everyone in my home and I will definitely be making this again! I added dark chocolate chips and it was delicious!

  16. This recipe is terrific! I followed as is except my peanut butter had salt in it, so I omitted the salt in recipe. My husband and son couldn’t believe it wasn’t ” traditional ” banana bread!

  17. i would like to try this,im having a hard time finding recipes using coconut flour,finally i found your page,thanks for the recipe

  18. thank you! finally a delcious recipe with coconut flour that didn’t require at least 4 eggs!!
    turned out perfect.

    1. Hi Birgit, add the mashed bananas back in once the peanut butter, vanilla, baking powder, baking soda, cinnamon and salt have been added and stirred into the egg. Hope that helps!

      1. Thank you so much, it worked. I also added walnuts and rum soaked raisins. It was delicious. I will be sharing this recipe with my family and friends

  19. This was excellent. I had family and friends over and everyone loved it! Simple, quick and good for you. No one believed there was no sugar in it.

    1. Yay! Glad you found the recipe to be a hit with your family and friends…as well as being healthy, simple and quick. A win all around!

  20. Absolutely delicious. Super easy to make. Her directions are fantastic – leaves no room for error. I love these recipes.

  21. Thank you so much for the recipe! Have made it countless times (always with dark chocolate chips and three bananas) and it always turns out perfect (-:

  22. Beautiful moist bread! I added walnuts and chia seed to mine this time and waiting for the bread to bake right now!!!!!

  23. I didn’t have enough bananas so I added pitted dates as a sweetener.
    The bread came out really moist. It tasted better the next day compared to when it was fresh.

  24. YUMMY moist glad only 2 eggs and I did add chocolate drops on the top, next time I’ll add chopped walnuts to the mix. Thanks

  25. Will definitely make it again ! Quick to prepare and it cooked perfectly in half an hour in my oven. Being patient and letting it cool down completely was the hardest part of it all lol ! Loved it. Thank you for sharing

      1. Any suggestions on replacement for the nut butter my granddaughter has a nut allergy could I use coconut oil or just regular butter

  26. Hi Olena,

    I know I’m a bit late to this conversation, but wanted to let you know this is a great recipe! My coconut flour pancakes and other cake recipes made with coconut flour have always relied heavily on eggs and still been a bit dry. This is moist, tasty and very digestible for me. Similar to someone who commented below, I have replaced the peanut butter with my home made nut butter (made from almonds, cashew, sunflower seeds & coconut oil). I don’t think this has effected the recipe, though. Thanks so much – I now have a safe snack to eat when I get hungry between meals!

    Cheers, Tamsin

  27. Hi Olena, do you think I could replace one of the eggs with egg whites to cut the fat? Would it turn out about the same? I’m going to try your whole wheat banana bread recipe too, as soon as I buy bananas, that is! 😛

  28. This banana bread came out really delicious!!!. I’ve tried other healthy recipes and by far this the best one. I cut the recipe in half, I used an small egg, I also replaced peanut butter with organic cashew butter, cause I don’t eat peanut butter, but rest of ingredients were same as yours and I did work for me, they had the right consistency and perfect flavor. Thanks for your recipes, they are great.

    1. Hi Bianca. Hm, I would use 8 x 8 pan and cut into 8 bars, not less because they might fall apart. How long I don’t know but I suspect a bit less then baking a loaf. Do the toothpick test after 40 minutes. Remember this is a delicate bread so let it cool down completely.

  29. Always love seeing your recipes and right now I am on a gluten free hiatus so I am especially thankful for this! Now I know exactly what to do with these bananas on the counter! If I make an extra loaf, do you think this would freeze okay and thaw out later?

    1. Glad you figured it out, Samantha, before it took me two days to answer. Hiatus lol. Well enjoy your GF hiatus. So funny. And thank you for your kind words.

    1. Hi Amy. You can’t substitute coconut flour for whole wheat flour 1:1. Plus you would need to add sweetener if using ww flour. I have banana bread recipe made with whole wheat flour that I tested but haven’t posted yet. If you want I can email it to you.

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