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Our gluten-free banana bread recipe is a fan-favorite, but this recipe is made with coconut flour as many of you have requested. My coconut flour banana bread is tender, moist, and full of banana flavor. I love that it takes just 5 minutes to prep and a few extra minutes to allow the coconut flour to fully hydrate.
Coconut Flour Banana Bread Recipe
I love having lots of gluten-free options when it comes to banana bread, and this coconut flour banana bread is mighty delicious! Made with ripe bananas, maple syrup, and coconut oil, it’s free from refined sugars and dairy!
Ingredients
- Ripe Bananas: Not only give this bread its flavor but are also key for the bread’s moist texture.
- Eggs: Adds richness and moisture to the batter.
- Coconut Oil: Adds richness to the bread. Make sure to let your melted coconut oil cool before use, or you’ll run the risk of it cooking your eggs!
- Pure Maple Syrup: Adds a touch of nutty sweetness to the batter.
- Pure Vanilla Extract: Adds warmth to the batter.
- Coconut Flour: This light and airy flour alternative helps create deliciously fluffy banana bread.
- Leavening: Baking powder and baking soda work together to create light and fluffy banana bread.
- Ground Cinnamon: Adds a touch of warming spice to the bread.
- Salt: Enhances the natural flavor of this quick bread.
Tips and Suggestions
- To keep the banana bread from sticking to the baking pan, line the pan spray with cooking spray.
- Dark metal baking pans may bake quicker. Please check your banana bread at the 35-40 minutes mark if using a dark metal baking pan.
- Be patient and allow the bread to completely cool before slicing. I often make the bread the night before and slice it in the morning.
Can I Sweeten This Bread With Something Other Than Maple Syrup?
Yes, you can use other liquid sweeteners such as honey or agave syrup as a substitute for maple syrup. Keep in mind that using a different sweetener may slightly alter the flavor of the bread.
Can I Add Nuts Or Chocolate Chips?
Yes, you can customize your coconut banana bread by adding chopped nuts, such as walnuts or pecans, or chocolate chips to the batter before baking. Fold them in gently to distribute evenly throughout the batter. We recommend to add about 1/2 cup.
Why Is My Coconut Flour Banana Bread Dry and Crumbly?
Coconut flour absorbs more liquid than traditional flour, so it’s important to measure ingredients accurately and not overmix the batter. Additionally, be sure not to overbake the bread, as this can lead to a dry texture.
Storage Instructions
Storage: Store leftover coconut flour banana bread in an airtight container at room temperature for up to 2-3 days. Alternatively, you can store it in the refrigerator for up to 4 days. Warm slices in the microwave before serving if desired.
Freezing: You can freeze the bread for longer-term storage. Wrap individual slices or the entire loaf tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Thaw slices overnight in the refrigerator or at room temperature before serving.
More Banana Bread Recipes to Try!
Coconut Flour Banana Bread
Ingredients
- 1 1/4 cups mashed very ripe bananas, about 2-3 bananas
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 3/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F. Grease or line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
- Add coconut flour, baking powder, baking soda, ground cinnamon, and salt to the wet ingredients. Stir until all ingredients are well incorporated and no lumps remain.
- Allow the batter to rest for a few minutes to let the coconut flour absorb the moisture. The batter will thicken slightly.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely.
- Once cooled, slice the bread into thick slices and serve.
Notes
- To keep the banana bread from sticking to the baking pan, line the pan spray with cooking spray.
- Dark metal baking pans may bake quicker. Please check your banana bread at the 35-40 minutes mark if using a dark metal baking pan.
- Be patient and allow the bread to completely cool before slicing. I often make the bread the night before and slice it in the morning.
- To store: Stor coconut flour bread in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 4 days.
- To freeze: Wrap individual slices or the entire loaf in plastic wrap or aluminum foil, then place in a freezer-safe bag or container for up to 2-3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Coconut Flour Banana Bread Step-By-Step
Preheat the oven to 350°F and grease or line a loaf pan. Grab a large mixing bowl and mash 2-3 ripe bananas. You should have 1 1/4 cups mashed banana. Combine 1 1/4 cups mashed banana, 3 eggs, 1/4 cup melted coconut oil, 1/4 cup maple syrup, and 1 tsp vanilla extract. Mix well until combined.
Add 3/4 cup coconut flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and 1/4 tsp salt to the wet ingredients. Stir in until the dry ingredients are well mixed and there are no dry lumps.
Let the batter rest for 5 minutes to allow the coconut flour to hydrate and absorb the moisture. The batter will thicken slightly.
Pour the rested batter into the prepared loaf pan and add it to the preheated oven. Bake for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Take the banana bread out of the oven and allow it to rest in the loaf pan for 10- 15 minutes. Transfer the loaf to a wire rack to continue to cool. Once the loaf is fully cooled, slice it up, serve, and enjoy!
I think the recipe has too little coconut flour. It did not rise .
It was so thick, not like batter at all. Followed receipt, but it was thick and chunky. Vvvv
Hi Julie, coconut flour absorbs a lot more moisture than traditional flours, so it’s important not to overmix the batter!
I tried this banana bread recipe today and it was really quite good! I was concerned because my battery was quite thick.. I forgot to let the batter sit as suggested. I used caro syrup instead of regular syrup. All in all it was a recipe I’ll be using again. Thank you!
I have used many of your recipes with great success. I am so disappointed that you have stopped giving the metric conversion. All English speaking countries except the USA use metric. Our cup measurement is 250 mls, so it takes some figuring out to convert your recipes. Just easier to use recipes from other blogs.
Hi Carol, we do still convert all of our recipes to metric. There is a button underneath the ingredients you can press (“Metric”) that will show you those values!
Hello, do you mean 1 1/4 cups mashed banana? I’m interested in trying this recipe, but 2-3 bananas is easily more than a cup, where the recipes says 1/4 cup. Just wanting to clarify so I use the correct amount.
Thanks!
Daisy
Hi Daisy, so sorry for the mix-up! It should be 1 1/4 cups!