If you want a delightful twist on classic banana bread, try thick slices of this coconut flour banana bread. This grain-free loaf uses a blend of coconut flour and tapioca starch for structure and a tender crumb, making it naturally gluten free and dairy free.
Looking for more coconut flour recipes? Try coconut flour banana pancakes or coconut flour zucchini bread for other tasty ways to use coconut flour.
Table of Contents
Baking with Coconut Flour
Coconut flour absorbs more liquid than most other gluten-free flours because it is very high in fiber. It is not a 1:1 substitute for all-purpose flour or other gluten-free flours. When baking with coconut flour, increase liquids or adjust the flour amount and measure carefully. Coconut flour performs best when measured by weight with a digital scale and stored in the refrigerator if you don’t use it often.
Taste & Texture of This Coconut Flour Banana Bread Recipe
This coconut flour banana bread is tender, moist, and holds its texture for days — a welcome trait for gluten-free quick breads. It uses simple pantry ingredients and is adaptable for different diets. The optional chocolate chips add a rich contrast that complements, rather than overwhelms, the banana flavor. The loaf stores well at room temperature for several days if wrapped tightly.
Note about Chocolate Chips
Chocolate chips in banana bread elevate the classic flavor with a pleasant chocolate hit. Use mini chips for even distribution or omit them if you prefer a plain loaf.
Ingredients in Banana Bread with Coconut Flour
- Bananas
- Granulated sugar
- Vegetable oil
- Eggs
- Almond milk
- Coconut flour
- Tapioca starch
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Chocolate chips
Exact measurements and full instructions appear in the recipe card below.
Note about Bananas
Use ripe bananas with spotty skins that mash easily. They should be tender but not completely dark inside.
Substitutions to Use for Healthy Coconut Flour Banana Bread
Sweetener: Substitute sugar with granular erythritol-based sweeteners or coconut sugar.
Oil: Replace vegetable oil with melted coconut oil if preferred.
Eggs: Use flax or chia “eggs” as a plant-based substitute (mixed with water to gel).
Milk: Any plant or dairy milk can be used.
Flours/Starches: Coconut flour is essential for this recipe; tapioca starch may be swapped with cornstarch if needed.
Leavening: Baking powder and baking soda are required for proper rise; use gluten-free baking powder if necessary.
Flavoring: Vanilla can be swapped for almond extract. Chocolate chips can be replaced with chopped nuts or white chocolate chips.
How to Make Coconut Flour Banana Bread
Step 1: Mash the bananas with a fork on a large plate.
Step 2: In a mixer bowl, combine sugar, oil, and eggs; beat for 2 minutes.
Step 3: Add mashed bananas, milk, and vanilla; mix briefly.
Step 4: In a bowl, whisk coconut flour, tapioca starch, cinnamon, baking powder, baking soda, and salt.
Step 5: Add dry ingredients to wet and mix on low for 30 seconds, scrape the bowl, then beat on medium for 2 minutes.
Step 6: Fold in the chocolate chips with a spatula.
Step 7: Let the batter rest for 30 minutes to allow the flours to absorb the liquid.
Step 8: Preheat oven to 350°F and line an 8″ x 4.5″ pan with parchment. Spoon batter into the pan.
Step 9: Bake at 350°F for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool the bread in the pan on a rack for 15 minutes, then remove and cool completely before slicing.
Storing Moist Coconut Flour Banana Bread
Store this banana bread at room temperature for 2–3 days in a sealed bag or container. For longer storage, slice and freeze the loaf. Defrost individual slices in the microwave for 30–60 seconds.
Variations with this No Butter Banana Bread
You can customize the loaf with these add-ins:
- Chopped nuts such as walnuts or pecans
- Seeds like sunflower or pumpkin
- Dark chocolate chips or white chocolate chips
Pro Tips for Making Coconut Flour Banana Bread
1. Use room temperature ingredients
Bring eggs and other refrigerated ingredients to room temperature before mixing. Warm ingredients integrate better with coconut flour, which absorbs liquid readily.
2. Weigh ingredients with a scale
Flours and starches vary by brand; weighing ensures consistent results. Measure dry ingredients precisely for reliable texture.
3. Let the batter rest for 30 minutes
Resting allows the coconut flour and tapioca starch to hydrate fully, producing the ideal loaf structure and crumb.
4. Line the pan with parchment paper
Use parchment to remove the loaf intact. A well-lined pan helps the loaf bake evenly and release cleanly.
Coconut Flour Banana Bread FAQs
Despite using coconut flour, the bread does not have a pronounced coconut flavor. The banana and optional chocolate chips are the dominant flavors.
Coconut flour is unique in absorption and texture. This recipe is formulated specifically for coconut flour, so substitutions are not recommended without adjusting liquid and flour ratios.
Almond flour has different fiber and protein content and will not behave like coconut flour in this recipe, so it is not a straightforward swap.
Yes — canola or melted coconut oil work well. The type of oil can be interchanged based on preference.
Chia or flax “eggs” can replace whole eggs. For three large eggs, use about 3 tablespoons of ground chia or flax mixed with roughly 3/4 cup warm water total (adjust per product instructions), allowed to gel before using.
Wrap tightly and keep at room temperature for up to three days, or slice and freeze for longer storage. Defrost slices briefly in the microwave.
More Healthy Banana Recipes!
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The BEST Coconut Flour Banana Bread: Naturally Gluten & Grain Free
Ingredients
- 274 grams peeled bananas (about 3 or 1 1/2 cups mashed)
- 100 grams sugar (about 1/2 cup)
- 1/4 cup vegetable oil
- 3 large eggs
- 1/4 cup almond milk
- 56 grams coconut flour (about 1/2 cup)
- 65 grams tapioca starch (about 1/2 cup)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 85 grams mini chocolate chips (about 2/3 cup), optional
Instructions
- On a large plate, mash the bananas.
- In a mixer bowl, combine the sugar, oil, and eggs. Beat for 2 minutes.
- Add mashed banana, milk, and vanilla. Mix for 30 seconds.
- In a medium bowl, combine coconut flour, tapioca starch, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix on low for 30 seconds. Scrape the bowl and beat on medium for 2 minutes.
- Fold in the mini chocolate chips with a rubber spatula, if using.
- Set the batter aside to rest for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Line an 8″ x 4 1/2″ pan with parchment paper and spoon the batter into the pan.
- Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes, then remove and cool completely before slicing.
Notes
- Use room-temperature ingredients and weigh flours for best results.
- There is no direct substitute for coconut flour in this recipe; tapioca can be swapped with cornstarch.
- Omit chocolate chips if preferred.
- Allow batter to rest for 30 minutes before baking so the flours hydrate.
- Line the 8″ x 4.5″ pan with parchment to prevent sticking.
- Bread stores well at room temperature in an airtight container for up to 3 days; freeze for longer storage.
- Defrost frozen slices in the microwave for 30–60 seconds.
Nutrition
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Carbs: 36 g
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Protein: 4 g
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Fat: 10 g