Coconut Flour Banana Bread Recipe – Moist, Gluten-Free, and Easy to Make

Introduction

Warm banana bread fresh from the oven is hard to beat. That sweet aroma wafting through the kitchen. The moist, tender crumb that melts in your mouth. It’s comfort food at its finest. But for anyone looking to bake with a gluten-free or low-carb twist, traditional banana bread might not fit the bill. That’s where coconut flour banana bread comes in. It’s a wholesome, grain-free alternative that still delivers all the flavor and satisfaction of the classic version.

Coconut flour is a powerhouse in gluten-free baking. Made from dried coconut meat, it’s high in fiber, naturally sweet, and low in carbohydrates. It also absorbs a lot of moisture, which makes it a bit trickier to bake with—but when done right, the results are incredible. Combine that with ripe bananas, eggs, and a touch of natural sweetness, and you’ve got a loaf that’s not just healthy, but irresistibly good.

Perfect for breakfast, snacking, or even a guilt-free dessert, coconut flour banana bread is a recipe worth keeping in your rotation. Whether you’re following a paleo lifestyle, avoiding gluten, or just trying to incorporate more nourishing ingredients into your meals, this banana bread fits the bill. And the best part? You don’t need to be an expert baker to make it. The recipe is simple, the ingredients are easy to find, and the final product tastes just like something you’d get from your favorite artisan bakery.

Ingredients Needed

Here’s a breakdown of everything you need to make this delicious loaf. Each ingredient also includes an approximate calorie count per serving so you can keep track if you’re mindful of nutrition.

Ingredient	Amount	Calories
Ripe bananas (medium)	3 bananas	315
Coconut flour	½ cup	240
Eggs	4 large	280
Maple syrup (optional)	2 tablespoons	104
Coconut oil (melted)	¼ cup	480
Vanilla extract	1 teaspoon	12
Baking soda	1 teaspoon	0
Cinnamon (optional)	½ teaspoon	3
Salt	¼ teaspoon	0
Chocolate chips or nuts (optional)	¼ cup	200

Total Calories (approximate per loaf): 1634

Keep in mind that if you slice the loaf into 10 servings, you’re looking at around 163 calories per slice (without optional add-ins).

Step-by-Step Cooking Instructions

Start by preheating your oven to 350°F and greasing a standard loaf pan with coconut oil or lining it with parchment paper. This helps prevent sticking and ensures an easy release after baking.

1. Mash the bananas
   In a large mixing bowl, peel and mash the bananas until mostly smooth with just a few small lumps for texture.
2. Add the wet ingredients
   Crack in the eggs and beat them well into the mashed bananas. Add in the melted coconut oil, vanilla extract, and maple syrup if you’re using it for extra sweetness.
3. Mix the dry ingredients
   In a separate bowl, combine the coconut flour, baking soda, salt, and cinnamon. Stir well to eliminate any clumps in the coconut flour.
4. Combine wet and dry
   Slowly add the dry ingredients to the wet mixture. Stir gently until everything is well incorporated. The batter will be thicker than traditional banana bread because coconut flour absorbs a lot of liquid.
5. Fold in extras (optional)
   If you’re adding chocolate chips or chopped nuts, gently fold them into the batter.
6. Pour into the loaf pan
   Spread the batter evenly in the prepared loaf pan. Smooth the top with a spatula.
7. Bake
   Place the pan in the center of the oven and bake for 45 to 55 minutes. Insert a toothpick in the center to check if it’s done—it should come out clean or with a few moist crumbs.
8. Cool
   Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing for the best texture.

Tips for Customizing the Recipe

Coconut flour banana bread is incredibly versatile. Once you get the basic method down, it’s easy to tailor it to your taste or dietary needs.

• For a sweeter loaf
  Use overripe bananas with plenty of brown spots and add the optional maple syrup or a tablespoon of honey.
• Make it dairy-free
  The base recipe is already dairy-free, but if you’re adding chocolate chips, choose a non-dairy variety.
• Add protein
  Stir in a scoop of your favorite protein powder. Make sure to adjust the liquid if the batter gets too dry.
• Go nutty
  Chopped walnuts, pecans, or sliced almonds give great texture and a rich nutty flavor.
• Try different spices
  Mix in nutmeg, cardamom, or even a little ground ginger for a warm, spiced variation.
• Turn it into muffins
  Scoop the batter into muffin tins and bake at 350°F for 20 to 25 minutes. Perfect for meal prep or grab-and-go breakfasts.

Nutritional Information

This banana bread is a nourishing option that fits into many healthy eating plans. Here’s an approximate breakdown for one slice if the loaf is divided into 10 servings:

• Calories: 163
• Fat: 12g
• Carbohydrates: 11g
• Fiber: 4g
• Sugar: 6g (depends on ripeness of bananas and added sweeteners)
• Protein: 4g

Because it’s made with coconut flour, which is high in fiber and healthy fats, this banana bread has a lower glycemic impact than traditional versions. It’s a good option for those managing blood sugar levels or reducing grain intake.

Serving Suggestions

Coconut flour banana bread is delicious on its own, but there are lots of ways to elevate it:

• Toast a slice and spread with almond butter for a filling breakfast
• Top with a dollop of Greek yogurt and a drizzle of honey for a healthy snack
• Serve warm with a pat of grass-fed butter and a sprinkle of sea salt
• Use it as a base for a banana bread French toast brunch
• Add a side of berries and enjoy as a light dessert

It also pairs beautifully with tea, coffee, or a frothy almond milk latte for a cozy afternoon treat.

Frequently Asked Questions

Can I use almond flour instead of coconut flour?
Not directly. Coconut flour is much more absorbent than almond flour. If you substitute it, you’ll need to adjust the egg and liquid content significantly.

Why is my banana bread dry?
Coconut flour absorbs a lot of moisture. If your bread turns out dry, try using slightly more banana or adding an extra egg next time.

Is coconut flour banana bread keto-friendly?
While it’s lower in carbs than traditional banana bread, bananas still contain natural sugars. It can be keto-friendly in moderation, but not strictly zero-carb.

Can I freeze this banana bread?
Absolutely. Let it cool completely, slice it, then store in an airtight container or freezer bag. It’ll keep well in the freezer for up to 3 months.

How do I store leftovers?
Keep it in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to a week. Warm slices slightly before serving to refresh the texture.

Conclusion

Coconut flour banana bread is proof that healthy baking doesn’t have to compromise on taste. With a tender crumb, naturally sweet flavor, and wholesome ingredients, it’s a feel-good treat for any time of day. Whether you’re following a gluten-free diet or simply want a better-for-you version of a classic favorite, this recipe is one you’ll come back to again and again.