Coconut Flour Banana Bread Recipe (Moist & Gluten-Free)

Banana bread has always been that cozy kitchen favorite—sweet, tender, and just perfect with a cup of coffee or tea. But this version? It’s a little different. Instead of the usual all-purpose flour, we’re using coconut flour. It makes the bread naturally gluten-free, slightly nutty in flavor, and surprisingly light. If you’ve never baked with coconut flour before, this recipe is one of the easiest ways to try it out.

I’ll walk you through the step-by-step process, plus share some handy tips so your bread turns out moist (not dry or crumbly, which can sometimes happen with coconut flour).

Time & Servings

• Prep time: 10 minutes
• Bake time: 45–55 minutes
• Total time: Around 1 hour
• Servings: 8–10 slices

Ingredients You’ll Need

• 3 medium ripe bananas (the spottier, the better)
• 4 large eggs
• 1/3 cup coconut oil (melted, can swap with butter)
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• Pinch of salt

Optional mix-ins: chopped walnuts, dark chocolate chips, shredded coconut

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. A few small lumps are fine.
3. Whisk in the eggs, melted coconut oil, honey, and vanilla until combined.
4. In another bowl, mix coconut flour, baking soda, cinnamon, and salt. Coconut flour absorbs a lot of liquid, so don’t be surprised at the small amount—it goes a long way.
5. Gently fold the dry ingredients into the wet mixture. Stir just until no streaks remain. If adding chocolate chips or nuts, fold them in here.
6. Pour the batter into the loaf pan. Spread evenly.
7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Notes

• Texture tip: Coconut flour soaks up moisture like crazy. Don’t try swapping it 1:1 with other flours. Stick to the recipe proportions.
• Sweetness: If your bananas are very ripe, you might not need extra sweetener. Adjust honey/maple to your taste.
• Dairy-free: Use coconut oil instead of butter, and the recipe stays fully dairy-free.
• Storage: This bread keeps well at room temperature for about 2 days, but it’s best stored in the fridge (up to 5 days). You can also freeze slices individually, then reheat when needed.

Storage Guide

• Room Temperature: 1–2 days, wrapped tightly.
• Fridge: Up to 5 days in an airtight container.
• Freezer: Slice, wrap, and freeze up to 2 months. Reheat in toaster or oven for best texture.

Nutrition Breakdown (Per Slice – based on 10 servings)

Extra Tips to Make It Perfect

• Use room-temperature eggs—they mix better.
• Don’t overbake, or it will get dry. Check at 45 minutes.
• A sprinkle of cinnamon sugar on top before baking adds a little crust.
• If you want it sweeter, add 2–3 tablespoons of coconut sugar to the batter.

How to Serve Coconut Flour Banana Bread

This bread is pretty versatile. You can:

• Spread some almond butter or peanut butter on a warm slice.
• Top with Greek yogurt and berries for a quick breakfast.
• Toast and drizzle with honey for an afternoon pick-me-up.
• Serve with coffee or tea as a cozy snack.

Kitchen Tools Needed

• Mixing bowls (one large, one medium)
• Fork or potato masher (for bananas)
• Whisk
• 9×5-inch loaf pan
• Parchment paper (optional, but makes cleanup easier)

FAQs

Final Thoughts

Coconut flour banana bread is one of those recipes that feels both comforting and a little special. It’s moist, soft, and just sweet enough without being overwhelming. Perfect for anyone looking for a healthy banana bread that’s gluten-free and wholesome, but still tastes like a treat. Whether you enjoy it plain or dressed up with toppings, I think you’ll be reaching for a second slice.