Coconut Flour Banana Bread

There’s something about the smell of banana bread in the oven—the sweet, toasty aroma of ripe bananas, a hint of vanilla, and a golden crust just starting to crack—that makes a kitchen feel like home.

This coconut flour banana bread is a cozy, better-for-you classic: tender, slightly nutty, and just sweet enough.

It comes together in minutes and bakes into a moist loaf that works for breakfast, snacks, or a simple dessert.

It’s perfect for busy mornings, families watching their grains, gluten-free eaters, or anyone who loves a wholesome treat with their coffee.

I first leaned on this recipe after a long week, when three overripe bananas on the counter were begging not to be wasted.

An hour later, my house smelled incredible and I’d snacks ready for days.

It shines for Sunday baking, surprise guests, or late-night cravings.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich banana flavor with a soft, moist, tender crumb
• Stays naturally gluten-free and grain-free thanks to coconut flour
• Packs in protein and fiber for a more satisfying breakfast slice
• Mixes up in one bowl with simple, everyday ingredients
• Freezes beautifully for grab-and-go breakfasts or snacks anytime

Ingredients

• 3 large bananas, very ripe, mashed — lots of brown spots for maximum sweetness
• 4 large eggs, room temperature — helps batter mix smoothly
• 80 ml coconut oil, melted — let cool slightly so it doesn’t cook the eggs
• 60 ml maple syrup or honey — adjust to taste based on banana sweetness
• 5 ml vanilla extract — pure vanilla gives best flavor
• 60 g coconut flour, sifted — measure carefully; it absorbs lots of liquid
• 5 g ground cinnamon — adds warm spice to the loaf
• 5 g baking powder — use gluten-free if needed
• 1 g fine sea salt — balances sweetness and enhances flavor
• 40 g chopped walnuts (optional) — lightly toast for extra nuttiness
• 30 g unsweetened shredded coconut (optional) — adds chewy texture and coconut flavor

Step-by-Step Method

Preheat the Oven & Prepare the Pan

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.

Make sure the oven rack is in the center position for even baking.

Set the pan aside while you prepare the batter to keep the process efficient and smooth.

Mash the Bananas

Place the very ripe bananas in a large mixing bowl. Use a fork to mash them thoroughly until mostly smooth, leaving only small lumps.

Break down any large chunks so they incorporate evenly into the batter.

This makes certain consistent sweetness, moisture, and texture throughout the banana bread once baked.

Whisk in the Wet Ingredients

Add the eggs, melted coconut oil, maple syrup or honey, and vanilla extract to the mashed bananas.

Whisk thoroughly until the mixture looks smooth and uniform. Make sure the coconut oil is melted but not hot.

Combine everything well so the flavors distribute evenly and the batter emulsifies properly before adding the dry ingredients.

Combine the Dry Ingredients

In a separate bowl, add the coconut flour, ground cinnamon, baking powder, and fine sea salt.

Whisk them together to remove any lumps and blend the spices evenly. This step prevents clumps of flour or baking powder in the batter.

Proper mixing here helps the bread rise evenly and ensures a consistent flavor in every slice.

Mix Wet & Dry into a Thick Batter

Pour the dry mixture into the bowl with the wet ingredients. Use a silicone spatula to stir gently until a smooth, thick batter forms.

Make sure no dry pockets of flour remain. Expect the batter to be thicker than traditional banana bread.

Avoid overmixing, but incorporate everything fully for an even texture.

Fold in Walnuts & Coconut

Add the chopped walnuts and shredded coconut, if using, to the batter.

Gently fold them in with the spatula, lifting from the bottom and turning the bowl as you go.

Distribute the mix-ins evenly without deflating the batter. This guarantees each slice contains a pleasant amount of crunch and texture.

Fill the Pan & Smooth the Top

Transfer the thick batter into the prepared loaf pan. Use the spatula to spread it evenly, pushing it into the corners.

Smooth the top so it bakes uniformly and looks neat.

Leveling the batter helps the loaf rise evenly and prevents one side from doming or baking faster than the other.

Bake Until Golden & Set

Place the pan on the center oven rack. Bake for 40–45 minutes, checking near the end. The top should be golden brown and firm.

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

If the top browns too quickly, tent loosely with foil to prevent overbrowning.

Cool in the Pan Briefly

Remove the loaf pan from the oven and set it on a wire rack. Let the banana bread cool in the pan for about 10 minutes.

This resting time helps the structure set, making it easier to remove without breaking.

Avoid cutting immediately, as the bread will be fragile while still very hot.

Transfer, Cool Fully & Slice

Carefully lift the loaf from the pan using the parchment or loosen edges with a knife. Place it directly on the wire rack.

Let it cool for at least 5 more minutes, preferably longer, before slicing. Use a sharp knife to cut even slices.

Serve warm or at room temperature, and store leftovers properly.

Ingredient Swaps

• Make it egg-free by replacing each egg with a “flax egg” (1 tbsp ground flax + 3 tbsp water, rested 5–10 minutes), noting the loaf will be denser and more moist.
• Swap coconut oil with melted butter or a neutral oil (like light olive or sunflower oil) in equal amounts.
• Use any liquid sweetener you have—maple syrup, honey, agave, or date syrup—keeping the same quantity; for lower sugar, reduce by up to half if your bananas are very ripe.
• If coconut flour is hard to find, this recipe doesn’t convert 1:1 to other flours; instead, look for a banana bread recipe specifically developed for almond or wheat flour.
• Replace walnuts with any nuts or seeds (pecans, almonds, sunflower or pumpkin seeds), or omit entirely for a nut-free loaf.

You Must Know

– Doneness • If the center seems set but you’re unsure

Insert a toothpick right in the middle, then also near one end: aim for no wet batter, just a few moist crumbs and a springy top that lightly bounces back when tapped; often this is closer to 45–50 minutes if your bananas were very large (extra moisture).

– Avoid • To prevent a gummy or sunken loaf

Keep the batter thick (like soft peanut butter) and resist adding more liquid even if it looks dense; coconut flour needs that low hydration, or the center will collapse and feel wet despite reaching 95–98°C (203–208°F) internally.

– Troubleshoot • If the loaf over-browns before the center is done

Drape a loose foil tent over the pan once the top is deep golden (around 25–30 minutes in) so it doesn’t scorch while the interior finishes setting; you still want the edges only a shade darker than the center.

– Scale • For a taller loaf or feeding more people

Increase all ingredients by 50% (x1.5) and use a 9×5-inch pan plus 1–2 muffin cups for any extra batter; start checking the loaf around 50 minutes and the muffins around 18–20 minutes, since they firm up faster.

– Flavor Boost • For more pronounced banana and coconut notes

Use bananas that are mostly brown on the skin (not just spotty) and lightly toast the shredded coconut and walnuts in a dry pan until fragrant and just golden (2–4 minutes); this deepens sweetness and adds crunch without changing moisture.

Serving Tips

• Serve warm slices with a pat of salted butter or ghee.
• Top with Greek yogurt, sliced banana, and a drizzle of maple syrup.
• Pair with coffee or chai for a cozy breakfast or afternoon snack.
• Spread with almond or peanut butter and sprinkle extra shredded coconut.
• Cube into bite-sized pieces and serve on a brunch grazing board.

Storage & Make-Ahead

This banana bread keeps well in the fridge for up to 5 days when wrapped tightly or stored in an airtight container.

It’s great for make-ahead breakfasts: slice once cooled, then refrigerate or freeze slices individually.

It freezes well for about 2–3 months; thaw overnight or toast from frozen.

Reheating

Reheat slices gently.

In a microwave at 50% power for 15–25 seconds.

In a 160°C (325°F) oven wrapped in foil for 8–10 minutes.

Or on a covered stovetop pan over low heat.

Banana Bread in Pop Culture

Once a slice of coconut flour banana bread is warm in your hands again, it’s easy to see why banana bread keeps showing up in our stories, shows, and social feeds.

I see it on sitcom kitchen counters, in movie morning scenes, in reels where someone quietly slices into a golden loaf and steam curls into the air.

To me, banana bread always signals a turning point: a breakup debrief at the table, a study session, a snow day, a new beginning.

When you bake this coconut flour version, you’re stepping right into that cozy narrative.

You’re not just following a recipe; you’re creating the kind of moment directors and food stylists try to bottle—real warmth, shared in thick, tender slices.

Final Thoughts

Give this coconut flour banana bread a try and see how delicious gluten-free baking can be.

Feel free to tweak it with your favorite mix-ins—like chocolate chips, extra nuts, or spices—until it’s your perfect loaf.

Frequently Asked Questions

Can I Make This Coconut Flour Banana Bread Completely Sugar-Free or Low-Carb?

Yes, you can. I’d swap maple syrup for a granular or liquid monk fruit or erythritol blend. Keep the bananas for structure and sweetness; the loaf stays moist, golden, and gently sweet without added sugar.

How Does Coconut Flour Banana Bread Compare Nutritionally to Classic Wheat Banana Bread?

It’s usually lower in carbs, higher in fiber, and richer in healthy fats than classic wheat banana bread. Picture a denser, gently sweet slice that keeps you full longer, wrapping your morning in slow, steady energy.

What’s the Best Way to Package This Banana Bread for Gifting or Bake Sales?

I’d wrap each cooled slice in parchment, then tuck several into a kraft box or clear bag, tied with twine. I’d add a handwritten label with ingredients and a warm note to invite lingering, cozy bites.

Can I Scale This Recipe for Mini Loaves or Jumbo Bakery-Style Slices?

You can, and I’d encourage it. For mini loaves, I’d bake about 20–25 minutes; for jumbo slices, use large muffin tins or smaller pans, baking 30–40 minutes, watching for golden tops and clean toothpicks.