Coconut Flour Banana Bread

This coconut flour banana bread is sweet and flavorful with a moist, satisfying, cake-like texture. Enjoy it for breakfast, as a snack, or for a nutritious dessert. This paleo banana bread is also gluten free, vegan, refined sugar free, and oil free.

What to serve with this coconut flour banana bread

For an extra special treat, drizzle some of this nut-free chocolate spread on top of the banana bread before serving. It’s quick and easy to make.

A loaf of coconut flour banana bread with two thick slices cut.

Ingredients and substitutions

Coconut flour is a paleo diet friendly flour that works well in baked goods. When compared with wheat flour, coconut flour is lower in carbohydrates and higher in fiber and nutritious fats. Coconut flour is much more absorbent than most other flours, so substitutes won’t work well in this recipe.

This oil-free recipe calls for almond butter, but for a nut free version you can substitute pumpkin seed butter or sunflower seed butter. Either way, be sure it doesn’t contain any added sugar or salt.

I sweetened this coconut flour banana bread with maple syrup. You can substitute agave if you prefer.

Be sure to use ripe bananas for this recipe. Pick bananas with plenty of brown spots to ensure the banana bread turns out sweet enough. Or if your bananas aren’t particularly ripe, you can increase the maple syrup to 1/3 cup to compensate.

How to make it

Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the coconut flour, ground flaxseed, and baking powder to a mixing bowl, then mix well.

Dry ingredients for banana bread in a glass mixing bowl.

Add the bananas to a mixing bowl and use a potato masher or fork to mash them.

Ripe bananas being mashed by a potato masher in a glass bowl.

Add the unsweetened almond milk, maple syrup, almond butter, vanilla extract, cinnamon, nutmeg, and salt to the mixing bowl with the mashed bananas, then use a whisk to mix well.

Wet ingredients for paleo banana bread in a glass bowl.

Add the dry ingredients to the wet ingredients, then use a spoon to mix until combined (the batter will be very thick).

Paleo banana bread batter in a glass mixing bowl.

Transfer the batter to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper. Use a spatula or the back of the spoon to smooth the batter evenly in the pan.

Raw paleo banana bread in a metal loaf pan lined with parchment paper.

Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the center of the loaf looks clean upon removal. Let the banana bread cool to room temperature before removing from the pan and serving.

A loaf of freshly baked banana bread in a metal pan lined with parchment paper.

Optional additions 

To add an extra layer of texture and flavor to this paleo banana bread, stir 1/2 cup each of chopped walnuts, pecans, or dairy-free dark chocolate chips into the batter before transferring it to the loaf pan.

Storage and freezing 

Store this coconut flour banana bread in an airtight container in the fridge for up to five days or freeze it for up to six months, then thaw at room temperature. I like to slice it up before freezing so I can easily defrost the exact amount I want. 

A loaf of paleo banana bread on a white plate with two slices cut.

More coconut flour recipes to try

A loaf of coconut flour banana bread with two thick slices cut.
4.37 from 11 votes
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Coconut Flour Banana Bread

This coconut flour banana bread is paleo diet friendly, gluten free, vegan, oil free, and refined sugar free. It's easy to make and perfect for a nutritious breakfast, snack, or dessert.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 50 minutes
Total Time 1 hour 2 minutes
Servings 10
Calories 205.7kcal

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 3 ripe bananas
  • 1 cup coconut flour
  • 1/2 cup smooth almond butter
  • 1/2 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1/4 cup ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch of ground nutmeg (optional)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the coconut flour, ground flaxseed, and baking powder to a mixing bowl, then mix well.
  • Add the bananas to a mixing bowl and use a potato masher or fork to mash them.
  • Add the unsweetened almond milk, maple syrup, almond butter, vanilla extract, cinnamon, nutmeg, and salt to the mixing bowl with the bananas, then use a whisk to mix well.
  • Add the dry ingredients to the wet ingredients, then use a spoon to mix until combined (the batter will be very thick).
  • Transfer the batter to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
  • Use a spatula or the back of the spoon to smooth the batter evenly in the pan.
  • Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the center of the loaf looks clean upon removal.
  • Let the banana bread cool to room temperature before removing from the pan and serving.

Notes

  • Optional additions to the batter include 1/2 cup each of chopped walnuts, pecans, and/or dairy-free dark chocolate chips. 
  • Store this coconut flour banana bread in an airtight container in the fridge for up to five days or freeze it for up to six months.

Nutrition

Serving: 1Slice | Calories: 205.7kcal | Carbohydrates: 24.2g | Protein: 5.5g | Fat: 10.6g | Saturated Fat: 2.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4.4g | Sodium: 187.7mg | Potassium: 272.1mg | Fiber: 7.6g | Sugar: 10.7g | Vitamin A: 23.1IU | Vitamin C: 3.1mg | Calcium: 127.2mg | Iron: 1.2mg

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