Coconut Flour Banana Bread

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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.

overhead view of a sliced loaf of coconut flour banana bread on a wire rack.

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: Add 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.
ingredients for coconut flour banana bread

Step by Step Instructions

  1. Preheat your oven to 350°F. Grease or line a loaf pan with parchment paper and set aside.
  2. In a large mixing bowl, combine mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined. (pic 1)
  3. 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. (pic 2)
  4. Allow the batter to rest for a few minutes to let the coconut flour absorb the moisture. The batter will thicken slightly.
  5. Pour the batter into the prepared loaf pan. (pic 3)
  6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (pic 4)
  7. 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.
  8. Once cooled, slice the bread into thick slices and serve.
step by step photo for how to make coconut flour banana 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.

overhead view of slices of coconut flour banana bread on a wire rack.

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.

three-quarters view of a sliced loaf of coconut flour banana bread on a wire rack.

More Banana Bread Recipes to Try!

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Coconut Flour Banana Bread

Servings: 12 slices
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
overhead view of a sliced loaf of coconut flour banana bread on a wire rack.
This coconut flour banana bread is tender, moist, and full of banana flavor. It takes just 10 minutes of prep to get this bread in the oven!

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

Serving: 1sliceCalories: 111kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 209mgPotassium: 50mgFiber: 3gSugar: 5gVitamin A: 71IUVitamin C: 0.4mgCalcium: 36mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

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4 Comments

  1. 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.

    1. 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!

  2. 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