by Olena

Coconut Flour Banana Bread

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Olena Osipov
5 from 67 votes

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Coconut Flour Banana Bread is a naturally sweetened gluten-free quick bread recipe with simple ingredients – perfect for impressing the family with!

I love to make this coconut flour banana bread recipe in rotation with my healthy almond flour zucchini bread, healthy zucchini bread, and almond flour banana bread!

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.

I mean, I’m always on the look out for new ways to enjoy the flavors of a healthy banana bread bake. I already have healthy banana muffins, almond flour banana muffins, zucchini banana bread, and banana oat bars – this coconut flour banana bread is next!

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 – must be ripe just like with banana pancakes
  • Baking powder + soda, cinnamon, vanilla and salt

coconut flour banana bread

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 – like these peanut butter protein cookies, peanut butter protein balls, peanut butter pie, and peanut butter oatmeal bars – delicious!

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 the 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 Recipes

You might also enjoy this list of 10 healthy banana snacks!

Coconut Flour Banana Bread

Coconut Flour Banana Bread {Moist & No Sugar Added}

Coconut Flour Banana Bread is naturally sweetened gluten free quick bread recipe with simple ingredients.
4.95 from 67 votes
Print Save Rate
Course: Dessert
Cuisine: North American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 158kcal
Author: Olena Osipov



  • Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
  • 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.
  • 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.

    Freeze: 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.

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


        • Nut and seed butter: You can use any nut butter like almond, peanut, cashew, sunflower butter or tahini.
        • Additions: Chopped walnuts, fresh or frozen blueberries, chocolate chips, dried or fresh cranberries.
        • Eggs: They are a must as they hold bread together. I have not tried this banana bread recipe with any egg replacer.
        • Can I use any other flour? The answer is no. Coconut flour is very unique like no other - it is very "thirsty" and absorbs a lot of liquid.


        Serving: 1slice | Calories: 158kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 217mg | Potassium: 265mg | Fiber: 4g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg
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        162 comments on “Coconut Flour Banana Bread

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          1. I am not sure that would work as it tastes differently, but if you are allergic to nuts, you can try sunflower butter.

        1. 5 stars
          This is (I kid you not) the first recipe involving coconut flour that I have really enjoyed! Not eggy! Yes, it does fall apart a little, but that doesnt mean its dry. Thanks for the recipe!

        2. 5 stars
          I love this recipe and now that I’ve gone vegan I recently made it using two chia seed ‘eggs’ and less nut butter – beautiful! Ultra moist and crumbly but still tastes great, and I also like to include a handful of blueberries for extra sweetness and some chopped nuts on top for crunch 🙂

        3. Smelled amazing & tasted nice ❣️ but it was crumbley when cutting and falling apart a bit (I’m not a regular Baker) is this because I used more baking powder to substitute baking soda?

          1. Baking is a science and any changes to the recipe as written will affect outcome. Glad to hear it tasted amazing!

        4. Hello, this looks very tempting. I’m curious about the combination of baking powder and baking soda. From what I’ve just read, baking soda needs an acid to activate it and create the bubbles that make something rise. I can’t see any activating acid in this recipe? (apple cider vinegar, lemon juice etc). Hesitant to try it out until I’m clear on this…. Thanks

        5. wow great! didn’t know what to do with my coconut flour. My banana bread is cooling off right now and looks and smells amazing! thank you for posting

        6. 5 stars
          I made this using coconut manna instead of peanut butter and added blueberries. It was delicious! My 15 month old grandson went crazy over it. He’s a big banana and blueberry eater but not given sugary treats. This fit the bill and healthy.
          I’m a low carb eater, so I plan to try it using green bananas & added sweetner.

        7. 5 stars
          Just made these! I added some frozen blueberries and almond extract with nutmeg instead of cinnamon (lots going on)
          The first I ate warm as I couldn’t wait and it was still a bit…wet? Very happy with them and will be making more for sure

        8. Hello, Planning to do this recipe this afternoon 🙂 Can I use 1/4 cup of peanut butter and 1/4 cup of coconut oil? I just have loads of coconut oil not being used and PB always goes very quickly here 🙂

          Thank you!

        9. 5 stars
          Perfect recipe! I used sunflower seed butter and made muffins, baking it for around 20 minutes. They turned out sweet and moist. I’ll definitely be using this recipe again. Thanks Olena!

        10. I’m sorry to put such a low score on but it’s not very nice and I have no idea what I could have done differently!? The bread is really dry and not really sweet at all. I stuck to the recipe and so I’m not sure what I could have done wrong for it to turn out like this. It is the first time I’ve used coconut flour, but I’ll be nervous to use it again tbh!

          1. Your bananas could have been not ripe enough hence lack of sweetness and dryness. Also make sure to trim off top off measuring cup with flour when measuring. PB could have been dry too.

        11. I made this today. Used the ingredients exactly however I did sift the coconut flour – maybe that was wrong to do?!? I have a gas oven and all your other recipes seem to be just fine with the temps and times. I tested it before removing and all was clear. The edges were getting very brown and I didn’t want them to burn. In the 15 min in the pan cooling it dropped in the middle. Taking it out it seemed very wiggly. After cooling – and perhaps I didn’t wait long enough – it is very very soft in the middle. I’m not sure if it’s raw or if that’s what it’s supposed to be like? Any advice would be great! Thank you and I have loved the other recipes I’ve tried of yours and so far delish!

          1. Hm, I never sifted coconut flour so can’t tell. Maybe the rack was too low? Happened to me last week – burnt my muffins after someone else cleaned the oven and I didn’t pay attention. So you can raise oven rack higher and also covering bread with parchment paper prevents burning. Also maybe it was the pan. Dark and metal pans cook faster than I made this bread in a ceramic one. That will help too.

        12. 5 stars
          This was sooooo good and super easy to make I added stevia powder for a little extra sweetness and my siblings devoured the entire loaf within a day. My 5 year old sister who is picky gave it a big thumbs up. I was impressed, considering it had no sugar, and will definitely be making this recipe again.

        13. 5 stars
          I made it today and it’s super delicious!
          First time I used coconut flour and baked anything without sugar!
          Very moist bread! A keeper!
          Perfectly baked at 350 for 50 minutes.
          Will make again with chocolate chips or cranberries. It should be as good!
          PS: my husband loved it and he is a French Chef 😊

        14. 4 stars
          Thanks for this amazing recipe!! I tried many different recipes with different combinations. This is by far my favorite! And everyone’s favorite. I made this in a round tin like a cake and it was over within minutes!

          I don’t like the eggy-ness and egg smell in the other coco flour recipes I’ve tried.

          I have one question – in my oven it comes out quite moist, with a perfectly cooked top and sides. Personally, I would like it to be a little more cooked inside or less soggy. Can you advise what one could with the proportions or cooking time to make it a little more cooked inside?

          1. Hi Gayatri! I am so happy that you like the banana bread. I am wondering if the middle being so moist might be because of the round cake tin you use. I usually bake my banana bread in a loaf pan.

        15. 5 stars
          Yummy. Somehow this came out even though I only had 3 bananas. I used almond butter, added a little flaxseed and stevia.

        16. 5 stars
          Came out perfect on the first try. Soft, moist and naturally sweet. I sprinkled the top with walnut pieces for a little bit of crunch. Awesome recipe!

        17. 5 stars
          This recipe surprised me with how simple it is. Don’t let it fool you, its perfection! As a Personal Chef by trade and a mother of two, one that has food allergies, I’ve experimented with many…many GF, recipes. This one by far is one of the BEST that I’ve come across. I used Nutiva Coconut Manna in place of “nut butter” because of a nut allergy. It worked beautifly! I also chose to add 1/4 cup of monk fruit sugar to sweeten it a tad. Hot diggity this was delicious, moist, flavorful and both my girls loved it! Such a recipe gem and now a mainstay in my home. Thank so much for sharing this yummy recipe Olena!!!

            1. 5 stars
              I used Coconut Manna when I baked the recipe due to a nut allergy. I’m pretty sure Coconut Oil will work. However the outcome may not be as moist as using a nut butter. The reason I used Coconut Manna is because it has a similar consistency as nut butter. The solids in Nut Butter and Coconut Mana add to the texture/ moisture level. Hope this helps and happy baking!!

        18. 5 stars
          The best banana bread I’ve ever had! My son can’t have gluten and all the recipes I’ve tried so far just taste like eggs. I love how healthy this and super simple!

        19. 5 stars
          I confirm what others here said before. It is hands down THE BEST BANANA BREAD RECIPE. I love how perfectly moist it is. It’s also so easy to make, even for a weekend cook like me! I baked it 3 times so far and it always turned out perfect.
          Thank you Olena 🙂

        20. 5 stars
          Sooo i added some blueberries and walnuts!! This is a great recipe thank you so much. Even my daughter enjoyed it who doesn’t like anything lol.

        21. 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.

        22. 5 stars
          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! ?

        23. 4 stars
          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.

        24. 5 stars
          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!

        25. 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?

        26. 5 stars
          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!!

        27. 5 stars
          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.

        28. 5 stars
          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.

        29. 5 stars
          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

        30. 4 stars
          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.

        31. 5 stars
          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

        32. 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. 5 stars
            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!

        33. 4 stars
          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.

        34. 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 ?

        35. 5 stars
          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!

        36. 5 stars
          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!

        37. 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

        38. 5 stars
          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

        39. 5 stars
          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!

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

        40. 5 stars
          Absolutely delicious. Super easy to make. Her directions are fantastic – leaves no room for error. I love these recipes.

        41. 5 stars
          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 (-:

        42. 5 stars
          Beautiful moist bread! I added walnuts and chia seed to mine this time and waiting for the bread to bake right now!!!!!

        43. 5 stars
          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.

        44. 5 stars
          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

        45. 5 stars
          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

        46. 5 stars
          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

        47. 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! 😛

        48. 5 stars
          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.

        49. 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. Sorry I just read the storing instructions! I will freeze an extra loaf. Thanks again for your wonderful recipes!

          2. 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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