Coconut Flour Banana Bread

This coconut flour banana bread is not only gluten-free, but it’s grain-free, and dairy-free too! Made with coconut flour and honey, this bread is wholesome and nutritious!

There are literally thousands of banana bread recipes floating around out there; most containing both gluten and dairy. And while many might rise beautifully and maintain a fluffy and light consistency, they don’t necessarily sit well with our gut. So I was on a mission to bake coconut flour banana bread that would not only do good for our bodies but would taste great as well.

This coconut flour banana bread recipe is not only gluten-free, but it’s grain-free! Made with coconut flour and honey as a sweetener, this is without a doubt a ‘real food’ version of this favorite baked good.  It is surprisingly moist and holds a beautiful banana and coconut flavor.

Coconut Flour Banana Bread Ingredients

Lots of coconut in this banana bread! (Which is part of what makes it such an awesome and unique recipe.) As always, focus on organic, single-source ingredients:

• ¾ cup coconut flour (you can also DIY coconut flour – it’s super easy)
• ½ tsp baking soda
• 1 tsp cinnamon
• a dash or two of sea salt
• ¼ cup shredded coconut (plus a little extra to top the loaf)
• 3 pastured eggs
• ¼ cup apple sauce
• ⅓ cup coconut oil (you can also DIY coconut oil)
• 1 tbsp vanilla extract
• 3 medium bananas (ripe)
• ⅓ cup raw honey

How To Make Coconut Flour Banana Bread

For this recipe you’ll need coconut flour, baking soda, cinnamon, salt, shredded coconut, eggs, apple sauce, coconut oil, vanilla extract, ripe bananas, and raw honey (or maple syrup). Feel free to add in your favorite banana bread extras like walnuts, flax seed, or blueberries. 

To get started you’ll mix all the dry ingredients together in a large bowl. Then, in a separate bowl, use an electric mixer to mix the liquid ingredients together until combined. Mix the wet ingredients into the dry mixture until it forms a thick batter. Add in the nuts or chocolate chips (if using) and scoop the batter into a prepared loaf pan. Alternatively, you can pour the batter into muffin tins to make coconut flour banana muffins. 

This gluten free banana bread has a lovely banana flavor with a soft bread texture. It tastes best topped with almond butter, or butter spread. This bread keeps for one week in the refrigerator or one month in the freezer.

If you’re looking for more coconut flour recipes, try my coconut flour bread, brownies or muffins!

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This recipe was originally published on May 23rd, 2016 and was updated and republished on February 21st, 2022.