Coconut Flour Banana Bread made grain-free, naturally sweetened, dairy-free, and paleo-friendly. But it won’t do your taxes for you, I’ve already asked.
Ready for another bangarang loaf in my series, Moist Breads? Of course you are. Fridays are for moist bread-ing, let’s get this loaf in your face!
Anyone else ever feel the urge to shove a hot buttered loaf of bread in their mouth?
Glad to hear I’m in good company.
Banana bread. the bread that heals, the bread that soothes, the bread that everyone loves.
Banana bread comforts a troubled heart, rainy day, or wicked red wine hangover.
It’s what you bake with your momma, because mommas know: banana bread rules.
It’s just the all around good guy loaf, the loaf that shall do no harm, the…I think you get my point.
#MeltedButterShot:
After posting my Paleo Banana Bread recipe a while back, several people asked me if they could replace the almond flour in the recipe with coconut flour.
I didn’t realize coconut flour banana bread was in such high demand; however, it makes sense, as I know plenty of gluten-free eaters who are also allergic to almonds.
I figured I’d shine a light on the topic, because I’ll take any excuse I can get to bake a naner loaf.
The answer to the substitution question is yes…but no. But yes.
One can absolutely bake banana bread using coconut flour, but because coconut flour absorbs like a million times its volume in liquid (and four time more liquid than any other flour), it it cannot be used as a 1:1 replacement for other gluten-free flours.
You’ll notice there’s only ½ cup of coconut flour in this whole recipe, but lots of eggs and bananas. In essence, a coconut flour banana bread is a completely different recipe from an almond flour one. Which is why we’re here!
That, and the bananas.
There are a screaming FOUR ripe bananas in this loaf.
The only thing better than 4-banana banana bread is 6-banana banana bread, and the day that comes to fruition will be guh-lorious!
Just look at all that banana!:
Not to get all Keeping Up With the Loaveses on you, BUT should I have put chocolate chips in this loaf?
What are your favorite banana bread add-ins?
Coconut Flour Banana Bread Ingredients:
Coconut Flour
Very ripe bananas
Eggs
Pure maple syrup (optional)
Pure vanilla extract (optional)
Cinnamon
Baking Powder & Baking Soda
Sea Salt
How to Make Coconut Flour Banana Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
Whisk in the eggs, vanilla extract and pure maple syrup until well-combined.
Add the coconut flour, ground cinnamon, baking powder, baking soda and sea salt (dry ingredients) and mix until well-combined.
Transfer the banana bread batter to the parchment-lined baking pan and bake on the center rack of the preheated oven for 45 to 60 minutes (I do 50), or until the bread tests clean.
Allow the bread to cool for at least 30 minutes before slicing and serving.
I have made this banana bread both using a blender and using a mixing bowl – either version works famously, so it’s up to you how you like to prepare your banana bread batter!
Recipe Adaptations:
- Omit the tapioca flour and use 2/3 cup of coconut flour.
- Add 1 cup of chocolate chips and/or 1 cup chopped walnuts or pecans
- For a sweeter banana bread, add 2 to 4 additional tablespoons of coconut sugar
- Use arrowroot flour in place of tapioca flour
This particular banana bread varietal is actually good for you.
The texture is moist and spongy. Best served with a slab of butter and a drizzle of honey, because duh.
More Quick Bread Recipes:
- Paleo Double Chocolate Banana Bread
- Paleo Strawberry Banana Bread
- Paleo Carrot Cake Banana Bread
- Paleo Cranberry Orange Bread
- Paleo Morning Glory Quickbread
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Coconut Flour Banana Bread, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Coconut Flour Banana Bread (Paleo)
Ingredients
- 3 large eggs
- 4 ripe bananas mashed (about 2 cups)
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup coconut flour*
- 3 tablespoons tapioca flour
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 375 degrees F. Lightly oil an 9” x 5” loaf
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
- Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
- Whisk in the eggs, vanilla extract and pure maple syrup until well-combined.
- Add the coconut flour, ground cinnamon, baking powder, baking soda and sea salt (dry ingredients) and mix until well-combined.
- Transfer the banana bread batter to the parchment-lined baking pan and bake on the center rack of the preheated oven for 45 to 60 minutes (I do 50), or until the bread tests clean.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Video
Notes
Nutrition
This is my family’s favorite paleo banana bread recipe so far! We omitted the tapioca flour, and replaced with additional coconut flour as suggested. We also replaced 3T of maple syrup for 3T of coconut yogurt. We made 12 muffins at 350 degrees for 23 minutes. Our 5 year old loved them for her dessert! Thank you!!
All of that sounds so great! I’m thrilled your kiddo enjoys it too – that’s so heart-warming! Thank you for sharing your experience! xo
Hello my batter was quite think and not runny the coconut flour absorbed everything perhaps I should have added another egg if they weren’t big enough. I hope it comes out ok . Currently in the oven 🙏🏽
Hi Rox! Let me know how the bread turned out! It’s normal for the batter to be much thicker than regular banana bread batter, but not to the extent that it’s doughy. I’m curious what you think of the end result 🙂
My go to banana bread recipe. No one ever suspects it’s gluten free. Moist and dense but in a good way.
Wahoo! I’m happy to hear it, Taylor! Thank you for sharing! xo
I finally got around to trying it using pumpkin instead of bananas. Turns out the package I had was pumpkin pie mix, so I didn’t add any sweetener or spices. It still could have used more cinnamon. It turned out a little wet. I didn’t see your suggestion to add a little extra coconut flour until just now. I added some chopped pecans. It could have benefited from some chocolate chips, but the pie mix was so sweet I didn’t want to add anything else that was sweet. It’s delicious and I’d already eaten 1/2 of the loaf in less than 12 hours, by myself.
I hadn’t been to your website since early this year and almost couldn’t find this recipe because there are so many new banana bread recipes. They look good, but the ones I looked at use almond flour. I like using coconut flour b/c it’s less expensive and high in fiber and protein.
Thank you for this and other recipes.
Thanks so much for swinging back to let me know, Joy! I do have so, so many banana bread recipes, LOL…my apologies it was difficult to find! Appreciate the feedback! xoxoxo
This is my go to recipe for gluten and non-gluten free friends/family alike. No one even suspects that it is gluten free without the telltale signs of dry or crumbly bread. I love that it just uses coconut flour as almond flour is so expensive! Thank you so much!
I’m so happy you like it, Taylor! Thanks so much for the feedback! xoxo
This banana bread recipe turned fabulously. I added zest from 2 lemons but should have added more, it’s hard to detect the lemon flavor. Also I did not have tapioca flour so I added 3 tablespoons of all-purpose. Everything else I did exactly as stated in the recipe.
I’m so thrilled you enjoyed the banana bread, Carla! I love the idea of adding lemon zest and smart thinking with the AP flour substitution! xoxo
Hi. I love this banana bread and have made it more than a few times, as someone who is not really a baker. I used to use this recipe for ingredients, but the old one for procedure, since I don’t have a blender handy. I don’t remember if it says to add the wet to the dry or dry to the wet. If it matters, could you please tell which is the proper procedure. Also, I recall that it said to let sit for a few minutes before baking. Does that still matter.
I’ve been intending to try using this recipe with pumpkin pulp instead of bananas and adding some “pumpkin pie” spices. I was intending to use the same amount, two cups pumpkin as banana. Does that sound right to you? I have some packaged pumpkin that is not the pie mix, just pumpkin. It’s inspired by a mix I had for pumpkin spice muffins/bread made with almond flour. It was delicious but expensive.
Thanks for the recipe! It’s my “go-to” when I have bananas. But due to a fruit fly issue that persists from my last batch of bananas, I don’t want to bring any more of them into the house for the time being.
Thanks.
Hi Joy!
I’m so happy my recipe serves as inspiration! I don’t notice a difference when I add wet-to-dry versus dry-to-wet…my default is adding wet to dry. I do allow the batter to sit for 10 minutes or so before baking, because I find it thickens up during the process. Your logic is accurate for subbing out the banana for pumpkin. The bread may turn out slightly wetter, so if the batter looks too runny to you, simply add 1 to 3 more tablespoons of coconut flour, until it looks thicker. Let me know if you try it!
Hi! I believe your original banana bread recipe at this URL was slightly different and used only coconut flour (no tapioca). Would it be possible to get that recipe from you? It was our household favorite!
Hi Kat! The original recipe was the same, minus the tapioca flour 😀 There were no other changes. I added the tapioca flour to make it fluffier and bind together better. xo
Julia, please let me know what can I replace eggs with? I am allergic to chia seeds too!
Hi RS,
I haven’t tested the bread using an egg replacement. The difficult part about coconut flour is that it absolutely needs a lot of eggs. Without eggs, it won’t rise or hold together and will just turn out a dense, uncooked mess. I wish I could be more helpful, but if you can use regular gluten-free all-purpose flour blends, I would recommend that over coconut flour for egg-free. Try this recipe for a great gluten-free vegan banana bread: https://www.makingthymeforhealth.com/the-best-vegan-and-gluten-free-banana-bread/ Best of luck! xoxo
I just found this recipe over the weekend and made it on Sunday. I only used 3 bananas as that is all I had and it turned out great. The only down side I found is it sames to have a slight aftertaste, my husband said the same thing. We’re still eating it but, not sure if that is from the coconut flour or something else.
Hi Diane,
How ripe were the bananas? Were they frozen first? My guess is it was either the bananas or the baking soda. If it tasted like baking soda, you could cut it down to 1/4 tsp next time 😀 xo
I made this tonight and was very pleasantly surprised at the result! I did make one change – I didn’t have tapioca flour, so I increased the coconut flour by 1.5 tablespoons. Otherwise I followed the recipe exactly. It turned out very moist and spongy, with a nice banana flavor. I ended up baking for 50 minutes, then let it sit in the hot oven for an additional 10. Next time I will reduce the vanilla to 1 tsp (the brand I use is strong in flavor), but this recipe is a keeper. Thank you for sharing it!
I’m so glad you liked it, Stephanie! That’s great to know about replacing the tapioca flour with coconut flour – I’m sure there are many folks who don’t usually carry tapioca flour who would find that replacement helpful! Thank you for the sweet note 😀 xo