Coconut Flour Banana Bread (moist & Easy) You Will Crave

A one-bowl, gluten-free loaf that’s unbelievably soft, packed with banana flavor, and ready for brunch, snacks, or meal prep.

You want banana bread that tastes like dessert but plays nice with your goals. This is it: big banana flavor, bakery-level moisture, and zero fuss. One bowl, pantry staples, and a loaf that actually slices without crumbling like beach sand. The kicker? Coconut flour keeps it light and gluten-free without tasting “health food.” Bake it once, and you’ll start buying extra bananas on purpose.

The Secret Behind This Recipe

Here’s what makes this loaf work when so many coconut flour breads turn out dry. First, coconut flour is ultra-thirsty. It needs extra moisture from ripe bananas, eggs, and a little fat to stay soft. Second, acidity activates the leavening (hello, baking soda), so a touch of yogurt or a splash of apple cider vinegar gives you lift without heaviness.

Third, I build in a short batter rest. Five minutes on the counter lets coconut flour hydrate, thickening the batter to the perfect consistency before baking. Finally, measuring matters. Spoon and level coconut flour—don’t pack it—or you’ll unintentionally double it. FYI, a little too much coconut flour equals crumbly, sad slices. Not today.

Ingredients

Yield: 1 standard loaf (10–12 slices)

Prep: 10 minutes | Bake: 45–55 minutes | Temp: 350°F (175°C) | Pan: 8.5×4.5 or 9×5-inch loaf

• 3 large very ripe bananas, mashed (about 1 1/3 cups or 320 g)
• 4 large eggs, room temperature
• 1/3 cup pure maple syrup or honey (80 ml)
• 1/4 cup melted coconut oil or unsalted butter (60 ml), slightly cooled
• 1/3 cup plain Greek yogurt or full-fat coconut milk (80 g/ml)
• 1 teaspoon vanilla extract (5 ml)
• 1 teaspoon ground cinnamon
• 1/2 cup coconut flour, spooned and leveled (about 60 g)
• 1 teaspoon baking powder (4 g)
• 1/2 teaspoon baking soda (3 g)
• 1/4 teaspoon fine sea salt
• 1 teaspoon apple cider vinegar or lemon juice (optional, boosts rise)

Optional add-ins (choose 1–2):

• 1/2 cup dark chocolate chips or chunks (85 g)
• 1/2 cup chopped walnuts or pecans (60 g)
• 1/2 cup blueberries (fresh or frozen, no thawing)
• 1/4 cup unsweetened shredded coconut (20 g)

Optional topping: Thin banana slices for the top, or a sprinkle of turbinado sugar for crunch.

Let’s Get Cooking – Instructions

1. Prep the pan and oven. Heat oven to 350°F (175°C). Line your loaf pan with parchment and lightly grease the sides.
2. Mash the bananas. In a large bowl, mash bananas until mostly smooth. A few small lumps are fine—texture is your friend.
3. Whisk in wet ingredients. Add eggs, maple syrup, melted coconut oil, yogurt (or coconut milk), vanilla, and vinegar if using. Whisk until glossy and unified.
4. Mix the dry ingredients. In a separate bowl, whisk coconut flour, baking powder, baking soda, cinnamon, and salt to break up any lumps.
5. Combine and rest. Stir the dry mix into the wet mix. The batter will look loose at first—relax. Let it sit for 5 minutes so the coconut flour hydrates and thickens.
6. Fold in add-ins. If using chocolate chips, nuts, or blueberries, gently fold them in now. Don’t overdo it.
7. Fill and smooth. Scrape batter into the pan and smooth the top. Add banana slices on top if you’re feeling extra.
8. Bake. Bake for 45–55 minutes until the top is golden and a toothpick comes out with just a few moist crumbs. Internal temp should read 200–205°F (93–96°C).
9. Cool like you mean it. Cool in the pan for 15 minutes, then lift out and cool on a rack for at least 1 hour before slicing. Worth the wait.

Storage Tips

• Room temp: Store in an airtight container for up to 2 days. It stays moist without getting soggy.
• Refrigerator: Keeps well for 5–6 days. Bring to room temp or warm slices in the toaster or microwave for best texture.
• Freezer: Slice, wrap individually, and freeze for up to 3 months. Reheat straight from frozen at a low oven temp or toaster oven.
• Pro move: Slip a piece of parchment between slices before freezing to prevent sticking. Future you will be thrilled.

Nutritional Perks

• Gluten-free and grain-free: Coconut flour keeps it friendly for many diets while delivering real bakery vibes.
• Fiber-rich: Coconut flour packs substantial fiber, supporting fullness and more stable energy.
• Balanced fats: Coconut oil adds satisfying fats, including MCTs, and eggs bring additional fat plus protein.
• Lower sugar option: You control the sweetener. Use less maple syrup and rely on extra-ripe bananas.
• Protein assist: Eggs and yogurt contribute a nice bump to keep you satisfied longer.

Approx per slice (12 slices, no add-ins): ~135–160 calories, 7–8 g fat, 12–14 g carbs (3–4 g fiber), 3–4 g protein. Numbers vary with add-ins and sweetener choice.

Common Mistakes to Avoid

• Subbing flours 1:1. Coconut flour is not almond or wheat flour. It’s more absorbent and needs different liquid/egg ratios. Don’t swap blindly.
• Skimping on eggs. Eggs provide structure and moisture. Cutting them leads to a crumbly loaf. TBH, this is the #1 fail.
• Packing coconut flour. Spoon and level. Packed flour means dry, dense bread. Nobody asked for banana biscotti.
• Skipping the rest. Those 5 minutes let the batter thicken so the loaf bakes evenly and slices cleanly.
• Underbaking. Aim for 200–205°F (93–96°C) inside or a toothpick with moist crumbs. Raw center = sad center.
• Slicing hot. Let it set. Heat makes the crumb fragile, and you’ll think the recipe failed when it just needed time.
• Unripe bananas. Greenish bananas = bland, dry loaf. Use spotty, heavily freckled bananas for max sweetness and moisture.

Recipe Variations

• Chocolate Chip Dream: Fold in 1/2 cup dark chocolate chips and finish with flaky sea salt. Dessert, but still Tuesday-appropriate.
• Walnut Crunch: Add 1/2 cup toasted walnuts and a pinch of nutmeg. Classic coffee shop vibes.
• Blueberry Burst: Swap chips for blueberries. Toss berries in a teaspoon of coconut flour to prevent sinking.
• Cinnamon Swirl: Mix 2 tablespoons coconut sugar with 1 teaspoon cinnamon. Layer half the batter, sprinkle sugar mix, then top with remaining batter and swirl.
• Paleo-Friendly: Use coconut milk instead of yogurt and maple or honey for sweetener. Same bake time, same great texture, IMO.
• No Added Sugar: Skip maple syrup, add a fourth very ripe banana, and increase cinnamon to 1 1/2 teaspoons. Sweetness from fruit only.
• Protein Boost: Stir in 2–3 tablespoons unflavored collagen peptides. It dissolves easily and won’t dry out the loaf.
• Muffin Mode: Scoop into a 12-cup muffin tin and bake 18–22 minutes. Great for grab-and-go breakfasts.

FAQ

Can I swap almond flour for coconut flour?

No, not 1:1. Coconut flour is far more absorbent and needs more eggs and liquid. If you only have almond flour, use a recipe designed for it or expect to at least triple the almond flour and cut back eggs—basically a different formula.

How do I make this dairy-free?

Use coconut milk instead of yogurt and choose coconut oil over butter. The rest of the recipe stays the same, and the loaf still bakes up soft and rich.

Can I make it without eggs?

Coconut flour and eggs are best friends. You can try 3–4 flax “eggs” plus 1 extra banana and 1 tablespoon psyllium husk, but the loaf will be denser and more fragile. For truly egg-free, choose a banana bread formulated for oat or all-purpose gluten-free flour.

How ripe should the bananas be?

Very ripe—heavy brown spots, fragrant, and soft. Under-ripe bananas won’t mash well or sweeten the loaf, and you’ll lose moisture and flavor.

What pan size works best?

An 8.5×4.5-inch pan gives a taller loaf; a 9×5-inch pan works too and bakes slightly faster. Line with parchment for easy removal and clean slices.

How do I know when it’s done?

Look for a golden top and set edges. A toothpick should come out with a few moist crumbs, not wet batter, and an instant-read thermometer should read 200–205°F (93–96°C) in the center.

Can I cut the sweetener?

Yes. Reduce maple syrup to 2–3 tablespoons and add a splash more yogurt or coconut milk to keep moisture. Extra-ripe bananas help compensate for sweetness.

Will it taste like coconut?

Lightly—more like a hint than a headline, especially if you use butter or add cinnamon and vanilla. Chocolate chips erase it almost entirely.

Can I add protein powder?

Use unflavored whey or collagen at 2–3 tablespoons. More than that risks drying the loaf. If using whey, add 1–2 tablespoons extra yogurt to maintain moisture.

How do I store slices for meal prep?

Slice, wrap individually, and refrigerate for the week or freeze for up to 3 months. Reheat in a toaster oven for a few minutes, and it tastes freshly baked. FYI, a smear of almond butter turns it into a legit breakfast.

The Bottom Line

This loaf nails the trifecta: simple method, craveable flavor, and legit moisture thanks to smart coconut flour science. Keep ripe bananas on standby, and you’ve got a dependable, gluten-free staple for breakfasts, snacks, and late-night “just one more slice” moments. Bake once, then let your kitchen’s new signature scent do the convincing.