Enjoy moist, tender coconut flour banana bread—a naturally gluten-free and flavorful quick bread perfect for breakfast, snacks, or holiday gatherings. This recipe highlights ripe bananas for natural sweetness and uses coconut flour for a light, slightly nutty texture. It’s simple to make, satisfying, and adaptable for different diets.
After testing many variations, this version of coconut flour banana bread has become a favorite. It stays moist thanks to the banana, almond butter, and coconut oil, while the coconut flour and egg give it structure. The flavor is warm and naturally sweet, so you can often skip extra sugar. It’s a great way to use overripe bananas and makes a comforting loaf any time of year.
Ingredients
- Mashed banana: Natural sweetness and moisture.
- Egg: Binds ingredients and provides structure.
- Almond butter: Adds richness, healthy fats, and a mild nutty flavor.
- Coconut oil: Keeps the loaf moist and enhances the coconut notes.
- Vanilla extract: Adds depth and a warm aroma.
- Coconut flour: A gluten-free base that provides fiber and texture.
- Baking powder: Helps the loaf rise for a lighter crumb.
- Baking soda: Works with the banana’s acidity to tenderize and lift.
- Salt: Balances flavors and enhances sweetness.
See the recipe card below for exact quantities.
Instructions
Preheat the oven to 350°F (175°C) and grease a 5 ½ x 3-inch mini loaf pan (or line it with parchment). Follow these steps to prepare and bake the bread.
1. In a medium bowl, whisk together mashed banana, egg, almond butter, melted coconut oil, and vanilla until smooth.
2. Stir in coconut flour, baking powder, baking soda, and salt until combined and a thick batter forms. Let the batter rest for a few minutes so the coconut flour can absorb the moisture.
3. Pour the batter into the prepared mini loaf pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
4. Cool the bread in the pan on a rack for about 15 minutes. Then remove from the pan and cool completely on the rack before slicing to ensure clean slices and proper texture.
Tip: Letting the batter rest briefly before baking prevents dryness by allowing the coconut flour to hydrate fully. Also, use very ripe bananas for the best flavor and moisture.
Variations
Customize this banana bread with these simple additions:
- Tropical: Fold in shredded coconut and chopped pineapple for a summery loaf.
- Spiced: Add cinnamon, ground ginger, and a pinch of cloves for warm, cozy flavors.
- Nut-studded: Stir in chopped walnuts, pistachios, or almonds and a drizzle of honey for extra texture and sweetness.
- Mexican-inspired: Mix in a bit of cocoa powder, cinnamon, and a pinch of chili for a rich, aromatic twist.
- Vegan swap: Replace the egg with a flax or chia egg (1 tablespoon flax or chia mixed with 2.5 tablespoons water) and use maple syrup if you want extra sweetness.
Tips
Top tip: Use extra-ripe bananas for the best natural sweetness and moisture—they make the biggest difference in flavor and texture.
Additional useful tips:
- Measure coconut flour carefully: Spoon it into the measuring cup and level it off—too much will dry the bread.
- Mix gently: Combine ingredients just until blended to avoid a dense loaf.
- Cool before slicing: Let the bread set fully so slices hold together cleanly.
- Check doneness: Oven temperatures vary; a clean toothpick is the best indicator.
- Storage: Store in an airtight container at room temperature for a few days, refrigerate for up to a week, or freeze slices for up to three months.
Serving suggestions
This banana bread is delicious on its own with coffee or tea. For a richer option, spread butter or a nut butter on a warm slice. It also pairs well with fresh fruit, yogurt, or dairy-free whipped cream for a dessert-style treat. To reduce sugar, swap some banana for pumpkin puree to lower the natural sugar while keeping moisture.
Storage
Cool completely, then store the loaf wrapped in plastic wrap or in an airtight container. Keep at room temperature up to 3 days, refrigerate up to a week, or freeze wrapped slices or the whole loaf for up to 3 months. Thaw at room temperature or warm briefly in the microwave or oven.
FAQs
Coconut flour absorbs much more liquid than most flours, so it’s not a direct swap. Almond flour is a closer alternative but will require adjusting liquids and eggs for texture.
Yes. Replace the egg with a flax or chia egg (1 tablespoon seeds mixed with 2.5 tablespoons water) and use a plant-based sweetener if desired.
Coconut flour soaks up moisture quickly. Dry results usually come from using too much coconut flour or under-ripe bananas. Measure the flour correctly and use very ripe bananas; you can also add a little extra coconut oil or almond butter to increase moisture.
Recipe
Coconut Flour Banana Bread
Ingredients
- ½ cup mashed banana (about 1 banana)
- 1 egg
- ¼ cup almond butter
- 2 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- ¼ cup coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 5 ½ x 3-inch mini loaf pan or line with parchment.
- In a medium bowl, combine mashed banana, egg, almond butter, melted coconut oil, and vanilla extract until smooth.
- Stir in coconut flour, baking powder, baking soda, and salt until a thick batter forms. Let rest a few minutes to hydrate the flour.
- Pour batter into the prepared pan and bake 25–30 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
- Cool in the pan on a rack for 15 minutes, then remove from the pan and cool completely before slicing.
Notes
Leftovers keep well in a sealed container at room temperature for up to 5 days. Freeze slices wrapped tightly for up to 3 months. An overripe banana provides the best sweetness and moisture; add 2–4 tablespoons sweetener if you prefer a sweeter loaf. Double the recipe for an 8×4-inch loaf and bake about 10 minutes longer.
Nutrition
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