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.
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!
PrintCoconut Flour Banana Bread
This coconut flour banana bread is not only gluten-free, but it’s grain-free! Made with coconut flour and honey, this is bread is wholesome and
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 90 mins
- Yield: 1 loaf, 12 slices 1x
- Category: Bread
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients:
- ¾ cup coconut flour
- 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)
Wet Ingredients:
- 3 pastured eggs
- ¼ cup apple sauce
- ⅓ cup coconut oil
- 1 tbsp vanilla extract
- 3 medium bananas (ripe)
- ⅓ cup raw honey
Instructions
- Preheat the oven to 300F.
- Lightly oil your bread pan. In addition to oiling the pan, I like to cut 2 strips of unbleached parchment paper and overlap them in a cross to cover the interior of the bread pan. This will help your bread lift out once it is baked.
- Whisk together dry ingredients in a medium size bowl and set aside.
- Mash the bananas in a small bowl. I use a potato masher.
- In a small saucepan, melt the coconut oil on the stove top (and the honey if it is in a solid state).
- Finally, mix together all ingredients including the ones that you have not yet touched and the ones that you have set aside. Mix until well incorporated.
- Pour into the lined bread pan. Sprinkle extra shredded coconut over the loaf if you desire.
- Bake for 1hr and 10 minutes. Remove from the oven insert a toothpick into the loaf. If it does not come out cleanly, return the bread to the over for another 10 minutes and check again. Continue until the toothpick removes cleanly. Enjoy!
*Baking Considerations
- An old fashioned aluminum bread pan works best. The lighter the pan the better as dark pans absorb the heat and often burn the loaf. Glass pans, while light, are actually the worst. They act as an insulator and over cook the bread.
- Over mixing, or mixing using beaters will create a dry and thick loaf.
- The riper the bananas, the better the loaf will taste.
- Preheat your oven for at least 15-20 minutes.
Notes
Nutrition Facts
- Serving Size: 1 slice
- Calories: 108 kcal
- Sugar: 10g
- Fat: 3.5g
- Carbohydrates: 17.5g
- Fiber: 3.6g
- Protein: 3g
This recipe was originally published on May 23rd, 2016 and was updated and republished on February 21st, 2022.
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I do not eat eggs. what alternative can i use please? can i use chia seeds instead? if so how much is equivalent to one egg?
thank you
It’s a very good idea to stay away from aluminum cooking/baking vessels. The recipe looks terrific. Will be trying it tomorrow.
I really appreciate your coconut flour recipes, but I wish you would put the sodium level in your nutrition notes–I am a diabetic who is dealing with stage 4 chronic kidney disease and know the amount of sodium is important. Thank you in advance.
All I know is my father had diabetes and kidney disease and coconut products were recommended to him in place of dairy by his dietitian
thanks for the blogs very nice
This is the first time I have baked with coconut flour. Not for any other reason than just trying to be healthier.
I have to say this is a very easy recipe to follow.
I decided to make muffins.
I followed the recipe the only thing I added was an extra banana.
I baked muffins at 300 for 40 minutes.
These were the best muffins I have made and I have made my share.
This will be my new go to banana muffin recipe.
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Wonderful! Thank you for sharing, Laura 🙂
I just made these into mini muffins. Followed the recipe exactly and added a cup of Lily’s Keto chocolate chips. Used a mini muffin pan and baked at 300 for 40 mins. They are delicious!
Hi! Have you ever doubled this recipe? If so what is the baking time and did you use two pans or just a bigger one?
Thanks!!!
I haven’t! I suggest using two pans and baking the same time.
Hi. We are doing a candida diet here and trying to use stevia. I am not sure how to substitute for the honey yet with stevia and not lose the volume from the honey. Any ideas. I was thinking to sub more applesauce but then feel it may not work since its already part of the recipe.
I accomplished recovery from Candida overgrowth by using coconut oil included any time I had something with a sweet factor. Honey should not be any issue since it is mixed with coconut oil which kills Candida. Coconut products are Candidas number one enemy… its anti fungal
Says 20 minute cook time but then says to bake 80 minutes down in the recipe….that’s a big difference! Which is the typo??
Thanks for pointing that out! I fixed it. The baking time is 1 hour and 10 minutes.
The best banana bread recipe ever. So simple quick and healthy. No one can ever tell how clean this recipe is. Recipe is good for most any diet. So thankful I found this wonderful recipe
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I am going to try this recipe now as muffins.
I love this recipe! I make it all the time. Sometimes I make a loaf sometimes muffins. I add chocolate chips and sometimes butterscotch chips. Everyone I make this for loves it too!
I tried this last night and had to cook it an additional half hour as middle felt and looked undone despite toothpick being clean. It’s falling apart but taste good to me! Perhaps more eggs were neeeded? Also anyone know the calories?
same here, good flavor but had to cook much longer and still falling apart. is very moist, but toothpick came out clean. not a quick recipe to follow. i’ve made loads of banana bread over the years with wheat flour and almond flour. this was the first time i tried a coconut flour recipe. not sure i’d do ithis one again.
I’m trying to do low carb so the bananas, honey and the apple sauce are a no no. Thank you for so many coconut flour recipes in one place though. Please post more low carb coconut flour recipes.
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I am trying it at this moment. Will definatly send my results as soon i am done
Thank you for sharing. I’m trying to learn how to cook with coconut is nice to see that i can make a lot of recipes.
Hi there,
Can you please share the replies to the posts? I had similar questions myself..
Also, is this desert type of bread?
If yes, can you share a recipe for a regular bread – which can be used for sandwiches etc?
Thanks a lot!
Is there an egg substitute please.
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Can we make it vegan, without eggs. Flexseed egg or chia egg maybe?
Thank you
Easy and awesome!!! Thank you.
Can I replace the banana with Butternut squash?
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That’s a great idea….butter nut squash!
I bet there are a lot of ways to get veggies in my ADULT kids. Two will not touch them….the other two love them. My grandson….LOVES KALE! lol
Hi ..
how if i dont use shreded coconut and apple sauce .. shoul i replace them with another?
Turned out perfectly and tasted delicious! I cooked it at 160 degrees for an hour…added an extra banana instead of the apple sauce…I’ll be making it again, thanks for the recipe!
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Did you all really bake at 300, not 350?
I have the same question. Was not cooked through at 300 after 1-1/2 hours. Tastes delish but had to add it back into oven out of pan and cut through the middle.
I made these last night, doubling the recipe and baked them in muffin tins(it made a total of 24 and baking time was 30 to 40 mins). This was my first time using coconut flour and I’m so impressed! They turned out great! I was hoping the rest of my family wouldn’t like them so I could have them all to myself but that’s not the case. They all loved them! Because of recurring kidney stones I need to stay away from regular flour so I can tell already that this is going to be my new favorite baking site. Thank-you so much for sharing these great healthy recipes. Can’t wait to try out so many more of them!
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Has anyone tried making these into muffins?
I was nervous, first time ever baking with coco flour. Trying wheat alternatives to limit phytic acid intake.
Thank you for sharing! Came out fantastic. You know it’s delicious when the picky, I don’t like coconut kiddo eats it… without a single complaint!
I substitute pastured butter… used last jar of coco oil for human moisturizer ???.
Also sprinkled organic coco sugar, cinnamon, ginger, & nutmeg on top.
Enjoy your holiday ⛄️!
I love this coconut flour thanks for recipes
Falls apart a little too easily… but tasted awsome!! I will make this again!!
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Dear Coconut Mama,
Your e-mails are awesome, every recipe I’ve tried has been awesome,(especially the Leek Cauliflower Soup). I love how you give resources to find ingredients and containers. I’m probably going to reveal my age, but I haven’t found a web site I liked since Martha Stewart’s, yours it a really, really, good thing!!!
how many carbs does this loaf have?
How many cups of 3 mashed ripe bananas is that????
I made the coconut flour banana bread yesterday. It’s delicious. We tried it lightly toasted and room temperature. I loved it both ways.
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How many cups of ripe bananas does it take—2 or 3 bananas????
I am having problems with coconut flour. I have tried the pancake and bread recipes and they both have come out dry, grainy like sand and Heavy. I even used arrow root to lighten the bread as recommended. The bread didn’t rise during baking. They (pancakes and bread) both looked wonderful, but the texture leaves something else to be desired. Any help suggestions for recipes? I have a lot coconut flour to use up and if I can’t make a desirable food; I can’t see giving it to someone. Help, please.
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Greg,
I’ve learned that coconut flour is super absorbent meaning it soaks up a LOT of moisture. As I bake with coconut flour quite often I’ve found that any wet ingredient you add ( usually eggs and oil ) will be consumed by the coconut flour so you have to add more. I have found that for every 1/4 cup of flour I use 2 sometimes 3 eggs. If your recipe isn’t a coconut flour recipe then the wet ingredients definitely need to be increased. That’s why your breads and such are turning out dry and like sand. If you don’t want to use a ton of egg yolks separate some of the yolks out and use the egg whites but just remember you have to add extra moisture to any recipe that you are substituting coconut flour for regular flour. Hope this helps.
It’s great to know that i can do so much things with coconut. Thanks so so much! I want to know how or the right place to get the coconut flour.
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Didn’t send first time. What size loaf pan? Why does it say at top of reciepe , cook time to be 20 min. Then in directions to cook for 1 hour and 10 min.
What can you use instead of Apple sauce
I just printed out the recipe for Coconut Flour Banana Bread. What in the world is “pastured eggs” ? I never heard of them!
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“Pasture raised eggs” are eggs from chickens that are allowed to roam free, as opposed to the horrid conditions endured by those chickens in the corporate-agricultural factories.
Hi, I haven’t tried this particular recipe yet, but I’ve tried SO many paleo, banana bread recipes, that I’d like to add some information you may find helpful. I’ve been making my banana breads with coconut flour, arrowroot flour, and Tigernut flour, instead of straight coconut flour and the results have been very positive, giving the bread a lighter, finer texture. Everything else is, essentially, the same, except I find that I can leave out the honey because the tiger nut flour has it’s own sweetness. Thanks for all your recipes. I’ve used them successfully and they’ve inspired my cooking.
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Ellen, what are the measurements of the coconut, arrowroot and Tigernut flours that you use to substitute for the coconut flour?? I would like to try it.
Even shredded coconuts are used isn’t it quite hard on digestion system if consumed in big volumes? If you eat like plate of it daily 😀
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I tried this recipe last night, baked it for 1 hr and 10 mins and then kept checking it every 10 or 15 mins until in the end it was in for 2 hours and I was worried about over-cooking it. I let it cool and then put it in the fridge overnight, hoping it would firm up and slice better, which it does, but it seems way too moist. Any ideas.?
I had this same thing happen, the toothpick is coming out clean but it seems still very moist in the center… but I took it out to cool perhaps because of the applesauce and I used a full ripe banana’s makes for a moist bread?
Is there any possible substitute for apple sauce?
Hi there:
Do you have any concerns about baking in aluminum pans? I’ve been trying to replace mine piece by piece as I find good alternatives. If we are told to avoid aluminum at all costs in personal care items (deodorant) or food-related products (baking powder), why have people not turned their attentions to pots and pans? Thanks for any insight.