Coconut Flour Banana Bread

4.67 from 3 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Baking

Cuisine: American

Keyword: coconut flour banana bread

Servings: slices

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.

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.