Moist & Healthy Banana Bread with Coconut Flour

There’s something incredibly comforting about the smell of banana bread wafting through my kitchen.

This banana bread with coconut flour has become one of my favorite healthier twists on the classic recipe.

I remember the first time I made it—using up some overripe bananas and a bag of coconut flour I had no idea what to do with.

The result? A loaf so soft, naturally sweet, and satisfying that I’ve been baking it on repeat ever since.

Why You’ll Love This Recipe

I love this banana bread with coconut flour because it’s simple, nourishing, and uses ingredients I usually have on hand.

It has a moist texture thanks to the bananas, and the coconut flour gives it a slightly nutty aroma without overwhelming the flavor.

It’s naturally sweetened with ripe bananas and coconut sugar, and with no refined flour, it feels lighter but still so indulgent.

Plus, it’s freezer-friendly, toddler-approved, and makes the perfect breakfast, snack, or dessert.

What You’ll Need (Ingredient Highlights)

Ripe Bananas – The riper, the better. They bring natural sweetness and moisture.

Coconut Flour – A high-fiber, gluten-free alternative that gives structure and absorbs moisture well.

Coconut Sugar – Adds a subtle caramel flavor and keeps the sweetness more natural.

Unsalted Butter – For richness and tender texture.

Eggs – Help the bread rise and bind the batter.

Baking Soda & Salt – For proper lift and flavor balance.

Ground Cinnamon (optional) – Adds a cozy touch of spice.

Vanilla Extract – For warmth and depth.

Pro Tips Before You Start

Use super ripe bananas. Blackened skin = extra sweetness and softness.

Don’t skip the eggs. Coconut flour is very absorbent, and eggs provide the necessary moisture and structure.

Let it cool. It’s tempting to slice into it warm, but waiting until it cools fully helps it set better.

Grease and line your pan well. This bread can stick, so use parchment paper and grease generously.

How to Make Banana Bread with Coconut Flour

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 180°C (350°F).

Line a loaf tin with well-greased baking paper to prevent sticking.

Step 2: Mash the Bananas

In a large mixing bowl, mash 3 ripe bananas until smooth and creamy.

Don’t leave large chunks—they can make the texture uneven.

Step 3: Melt the Butter

Melt 50g of unsalted butter and pour it over the mashed bananas. Stir to combine.

Step 4: Add Dry Ingredients

Stir in baking soda, a pinch of sea salt, and ground cinnamon (if using).

Add coconut sugar depending on your sweetness preference, and mix well.

Step 5: Add Eggs and Vanilla

In a small bowl, whisk 2 eggs until smooth.

Pour them into the banana mixture, then stir in vanilla extract until everything is fully incorporated.

Step 6: Fold in the Coconut Flour

Add coconut flour and mix until there are no dry spots left.

The batter will be thicker than traditional banana bread due to the coconut flour.

Step 7: Bake

Pour the batter into your prepared loaf tin and smooth the top.

Bake for 45 to 55 minutes until golden and a toothpick inserted in the center comes out clean.

Step 8: Cool and Slice

Let the bread cool completely at room temperature in the pan.

Once cool, lift it out, slice, and enjoy!

What to Serve It With

A pat of salted butter or almond butter

A drizzle of maple syrup

Greek yogurt and berries on the side

A cup of hot tea or coffee

Variations / Substitutions

Make it dairy-free: Swap butter with melted coconut oil.

Want more protein? Add a scoop of unflavored or vanilla protein powder and slightly increase the banana or egg to compensate.

No coconut sugar? Use maple syrup or honey (reduce slightly to avoid excess moisture).

Spice it up: Add nutmeg, cardamom, or ginger for a warming blend.

Storage & Leftovers

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keeps fresh for up to 5 days.

Freezer: Slice and freeze in a zip-top bag for up to 2 months.

Toast or microwave before serving.

FAQs

Can I use almond flour instead of coconut flour?
Not directly. Coconut flour is much more absorbent, so almond flour will require a different ratio.

Why is my batter so thick?
Coconut flour absorbs a lot of moisture.

That’s normal—don’t thin it with extra liquid unless testing carefully.

Can I make this recipe vegan?
Eggs are essential here for binding and moisture.

A vegan version would need significant adjustments.

Is this recipe gluten-free?
Yes, as long as you verify that your baking soda and other ingredients are certified gluten-free.

Can I make muffins with this batter?
Absolutely! Just divide into muffin tins and bake for about 20–25 minutes.

How do I know when it’s done baking?
The top should be golden and firm. Insert a toothpick—if it comes out clean, it’s ready.

Do I need to refrigerate banana bread?
Not right away, but for longer storage, especially in humid weather, the fridge is best.

Final Thoughts

This banana bread with coconut flour brings together wholesome ingredients and comfort in every bite.

It’s become my go-to whenever I have spotty bananas on the counter and crave something naturally sweet.

Whether you enjoy it fresh out of the oven, packed in a lunchbox, or late at night with a cup of tea, this loaf never disappoints.

It’s simple, satisfying, and nourishing—banana bread at its best.