If you’ve never tried making banana bread with coconut flour, this nutritious, easy recipe is the only one you’ll need to bake up a perfect loaf every time. It’s a filling and delicious breakfast, snack, or dessert. This banana bread is one of my favourite coconut flour recipes. It turned out sweet (but not too sweet) with a satisfying, cake-like texture.
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Coconut flour is my go-to grain-free flour for baking lately. It’s a wonderful paleo alternative to conventional flours. When compared with wheat flour, coconut flour is lower in carbohydrates and higher in fiber. It also happens to be quite nutrient dense.
Coconut flour gives this refined sugar-free treat a slightly coconutty taste, but the main flavour that shines through is definitely the banana.
I used extra virgin olive oil as the fat in this recipe, but you can substitute melted coconut oil or any other oil relatively neutral oil of your choosing.
I opted to sweeten this banana bread with raw honey, but maple syrup works equally well. Date paste is another refined sugar-free alternative sweetener which you could use instead of honey in this recipe.
Be sure to use ripe bananas in this recipe for best results. Pick bananas with plenty of brown spots to ensure the banana bread turns out sweet enough. If your bananas aren’t quite ripe enough you can still make this recipe, it will just turn out slightly less sweet (which you can easily rectify by adding a drizzle of honey on top before serving).
Can you substitute other flours instead of coconut flour in this recipe?
Coconut flour is much more absorbent than most other flours, so substitutes won’t work well in this recipe. In general, recipes that call for coconut flour won’t turn out well if you substitute other grain-free flours such as almond flour or cassava flour. It’s definitely best to stick with coconut flour for good results.
How to make banana bread with coconut flour
Start by mashing up a few ripe bananas (the riper the banana, the sweeter the end result will be) in a large mixing bowl. You can use a potato masher to mash the bananas (or alternatively a fork works too). Mash the bananas until they get a bit liquidy and are relatively smooth.
Next you’ll add the rest of the wet ingredients to the mixing bowl, as well as the spices. Give it a good whisking at this point before adding the dry ingredients and whisking once more.
If you want to take this banana bread to the next level you could add 1/2 cup each of chopped walnuts and/or paleo dark chocolate chips. This time I just kept it simple and skipped those optional additions.
The last step is to pour the batter into a parchment paper lined loaf pan before baking it. Be sure to let the banana bread cool a bit before digging in.
I like to slice this coconut flour banana bread into portions then freeze them for later. Defrost at room temperature, in the microwave, or in the oven for a quick and nutritious breakfast, snack, or dessert.
This recipe works well in muffin form too. If you prefer to make muffins as opposed to a loaf, simply use a muffin tray and divide the batter evenly into 12 muffin cups with paper liners. You’ll need to reduce the baking time to 35 minutes if you go the muffin route instead.
More coconut flour recipes
Or try these tasty banana pancakes. They’re easy to make and ideal for lazy weekend breakfasts or brunches.
Paleo Banana Bread (with Coconut Flour)
- 3 ripe bananas
- 1/3 cup extra virgin olive oil
- 6 eggs
- 1 teaspoon vanilla extract
- 1/4 cup raw honey (or substitute maple syrup)
- 1 1/2 teaspoons cinnamon
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar (or substitute lemon juice)
- Pinch of salt
- Pinch of nutmeg (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
- Add the olive oil, eggs, honey, vanilla extract, apple cider vinegar, salt, nutmeg, and cinnamon and whisk well.
- Add the coconut flour and baking soda and whisk again, making sure to incorporate any lumps from the coconut flour.
- Pour the batter into a parchment lined medium sized 9.25 x 5.25 x 2.75 inch loaf pan and bake at 350 degrees Fahrenheit for 50 minutes.
- Let cool before serving.
- Makes 10 slices of coconut flour banana bread.
- Store in an airtight container for up to a week or freeze for up to six months.
- Optional additions: 1/2 cup each of chopped walnuts and/or paleo dark chocolate chips.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten-free recipes made with nutritious ingredients.