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–+ servings
gluten free moist banana loaf

Coconut Flour Banana Bread

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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Silicone spatula
  • 1 9x5-inch loaf pan
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Fork for mashing bananas

Ingredients
  

  • 3 large bananas very ripe mashed
  • 4 large eggs room temperature
  • 80 milliliter coconut oil melted
  • 60 milliliter maple syrup or honey
  • 5 milliliter vanilla extract
  • 60 gram coconut flour sifted
  • 5 gram ground cinnamon
  • 5 gram baking powder gluten-free if needed
  • 1 gram fine sea salt
  • 40 gram chopped walnuts optional
  • 30 gram shredded coconut unsweetened optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
  • Whisk in the eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
  • In a separate bowl, whisk together the coconut flour, ground cinnamon, baking powder, and salt to remove any lumps.
  • Add the dry mixture to the wet mixture and stir with a spatula until a smooth, thick batter forms.
  • Fold in the chopped walnuts and shredded coconut if using, distributing them evenly through the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
  • Lift the loaf out onto a wire rack and let it cool for at least 5 more minutes before slicing and serving.

Notes

Coconut flour absorbs much more liquid than regular flour, so avoid adding extra flour even if the batter seems thick, and measure it carefully using level cups or, better yet, a scale. Using very ripe bananas with plenty of brown spots boosts both sweetness and moisture, so you can even reduce the added sweetener slightly to taste. Make sure the eggs are at room temperature and the coconut oil is only slightly warm so it doesn’t solidify when mixed with cold ingredients. If the loaf is browning too quickly on top, tent it loosely with foil for the last 10–15 minutes of baking. This bread keeps well covered at room temperature for 1–2 days or in the fridge for up to 5 days, and it can be sliced and frozen individually for quick breakfasts.
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