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Easy Coconut Flour Banana Bread [paleo, gluten-free, dairy-free]

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This easy Coconut Flour Banana Bread is super simple to throw together and full of flavor. Plus it is paleo-friendly, naturally gluten-free and dairy-free!

Coconut Flour Banana Bread

So I thought it was about time I bring you one of my all-time favorite classics. BANANA BREAD. But with a paleo, gluten-free spin. I’ve made banana bread a handful of times, but typically using whole wheat flours and other healthier substitutions. Which I still certainly LOVE. But the foodie in me had been dying to try a full-on coconut flour banana bread for a while. So when Now Foods sent me some of their coconut flour to try, I knew just what to do.

Hello, ripe bananas!

ripe bananas for Coconut Flour Banana Bread [Fit Mitten Kitchen]

Now let’s turn you into mash.

banana mash for Coconut Flour Banana Bread [Fit Mitten Kitchen]

While I am a fan of “one-bowl” recipes and all that, sometimes it is just best to use more than one. I know that means more dishes and all, but when you’re using dry ingredients with baking powder and baking soda, it is a good idea to combine those in one bowl to make sure everything is evenly combined. (And because I am a little OCD sometimes I want to make sure everything has the best chance of turning out perfectly.) 😉 But on the plus side, this recipe doesn’t require a stand mixer OR an electric hand mixer. Muscle power for the win!

whisk and bowl with ingredients for Coconut Flour Banana Bread [Fit Mitten Kitchen]

And make sure not to over mix the batter. You want to mix to the point where the ingredients are JUST combined, and no lumps of flour are visible.

batter for Coconut Flour Banana Bread [Fit Mitten Kitchen]

Then you bake for about 25 minutes and you’re good to go!

Who is ready to make the easiest coconut flour banana bread!? Let’s do this.
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Coconut Flour Banana Bread [Fit Mitten Kitchen] baked in bread pan

So I ended up cutting this loaf into 8 thick pieces, instead of the standard 12 one usually sees when making quick bread. Why, you ask? Well for one, this pan is just a touch smaller than the standard 9×5. But mainly because don’t most us go back for a second slice anyhow? I’m thinking YES. So just start off with your thick slice and be satisfied from the get -go.

Coconut Flour Banana Bread cut in slices on cutting board

MMMM. This bread is so moist and flavorful you can’t go wrong. Not to mention actually pretty darn healthy. The bananas help sweeten the bread naturally, as does the coconut flour. And I did add a touch of pure maple syrup JUST to make sure it would be sweet enough for “you know who” (the hubby) 😉 I’m thinking this bread would be extra delicious with some coconut and chocolate chunks in it next time… Yeah I may just have to make this again ASAP.

Coconut Flour Banana Bread [Fit Mitten Kitchen]

★★★★★

4.3 from 7 reviews
How to Make…

Coconut Flour Banana Bread [simple, gluten-free, paleo]

This Easy Coconut Flour Banana Bread is super simple to throw together. Paleo, naturally gluten-free and dairy-free.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 8 1x
  • Scale:
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Ingredients

  • 1.5 cups mashed ripe bananas, about 3 medium
  • 1/4 cup raw, creamy cashew butter (I used homemade)
  • 1 1/2 TBS grade B maple syrup
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup coconut flour (I measured 65g)
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375F and line an 8×4 loaf pan* with parchment paper, set aside.
  2. In a small bowl, combine coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt until full combined and no more clumps of flour are present. Set aside.
  3. In a medium bowl (or large measuring cup) mash your ripe bananas until no more lumps are present. (I used my immersion blender to puree.)
  4. Add cashew butter, maple syrup, and vanilla extract to medium bowl with banana and whisk until combined. (If you keep you nut butter in the fridge, you may need to warm in the microwave slightly.)
    Add 2 large eggs and whisk until combined with rest of wet ingredients.
  5. Add coconut flour mixture to medium bowl of wet ingredients. Using rubber spatula, gently stir until combined.
  6. Pour batter into prepared baking pan, and bake for 22-27 minutes (mine took 25).
  7. Let bread cool in pan for 15 minutes before slicing.
    Store banana bread in fridge up to 3 days fresh, or freezer up to 1 month.

Recipes Notes:

*9×5 pan will work, your bread may just be a little thinner
*Any natural nut or seed butter should work
*There are no substitutions for coconut flour, as it’s baking properties are so unique. I do not recommend using other flours in place of.

-Recipe slightly adapted from Ambitious Kitchen

Nutrition Information:

  • Serving Size: 1 slice
  • Calories: 145
  • Sugar: 8
  • Sodium: 242
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 4
  • Protein: 4
  • Cholesterol: 47mg

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Coconut Flour Banana Bread sliced on cutting board

Have you tried baking with coconut flour yet? Definitely recommend it.

Oh! I almost forgot tomorrow is Thanksgiving! What are you bringing? Me? My brussels sprouts, of course 😉 And actually I’m thinking about bringing Sally’s brownies because the last time I made them, they were literally the best brownies I’ve ever made. And no, they are not healthy, but they’re darn good. #balance ya know?!

Hope everyone has a great Thanksgiving and safe travels if you’re going somewhere!!

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Coconut Flour Banana Bread [Fit Mitten Kitchen]

DISCLAIMER: Now Foods was kind enough to provide me with their coconut flour, in exchange for an honest opinion when posting the next recipe of my choice. While I was provided some of their products at no cost, I was not compensated for my time. All opinions expressed here are my own.

NOTE: This post contains Amazon affiliate links. Please see my disclaimer page for more information.

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Reader Interactions

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★☆ ★☆ ★☆ ★☆ ★☆

  1. Stacie says

    Can you use peanut or almond butter??? I have everything here but cashew butter and this looks amazing!

    Reply

    • Ashley says

      You absolutely can use either! I would suggest using an all-natural of either kind of nut butter, one with minimal added oils and sugars. If using something like JIF, I can’t say for sure whether or not it will turn out the same. Let me know how it goes!

      Reply

  2. Stephanie says

    This looks delicious! Will definitely try it out this weekend 🙂 I wanted to ask, when you say preheat the oven to 375 do you mean 375 degrees celsius? 🙂
    Thanks! x

    ★★★★★

    Reply

    • Ashley says

      I have not, Cera. Typically I would substitute eggs with a flax of chia seed egg replacement (1 egg=1 TBS milled flax seed or 1 TBS chia seed to 3 TBS water, sit for 5 minutes), but I am honestly unsure of how it would turn out with the coconut flour. Coconut flour is pretty tricky when it comes to adjusting your liquid ratios! If you give it a try, I’d love to hear how it turns out. Good luck!

      Reply

  4. Amanda says

    Please don’t claim this recipe to be vegan when it contains eggs. I was really excited to try it until I read the ingredient list. Thanks.

    ★★

    Reply

    • Ashley says

      Amanda, I am so sorry about that! I noticed that mistake in Pinterest and wasn’t sure what went wrong. I changed the recipe during the development process and must have forgot to change part of the title after publishing. Sorry for misguiding you! And thank you for bringing it to my attention, I’ve updated the recipe title again.

      Reply

  5. Laura says

    The taste is okay but the cake is so dry! Am I doing something wrong? I’ve experienced this a few times with recipes using coconut flour. Is it just a lot dryer than plain flour?

    ★★★

    Reply

    • Ashley says

      Hi Laura, Sorry you’re experiencing a dry bread! Sometimes coconut flour brands vary in their consistency and evening adding a touch too much can throw off the moisture. Also making sure you don’t let the batter sit too long before adding into loaf pan – the coconut flour is just tricky as it absorbs so much liquid. If you try the recipe again and use the same coconut flour, maybe adding even 1-2 tsp less could help.

      Reply

  6. Lissete Sevilla says

    I love this recipe! It’s the first gluten free, dairy free banana bread I’ve made that hasn’t been dry. Thanks!

    ★★★★★

    Reply

    • Ashley says

      I would start at 12 minutes and check every few minutes after that. I haven’t made these into muffins in a long time but check with an inserted toothpick – there should be no wet batter when the toothpick comes out if they’re done.

      Reply

  8. Janine McHale says

    I made this twice. First time I kept it as is (without nutmeg) and added chocolate chips (because I love them in my banana bread). I took it out of the oven a little too early but it was really moist and delicious nonetheless. (new oven and I’m still getting the hang of its baking quirks)

    The second time I swapped out cashew butter for coconut oil and a layer of cinnamon in the bread. It was just as moist and I liked it with the cinnamon in the middle as well. I’d probably drop down the amount of coconut oil slightly if I make that change again.

    The cashew butter does add a depth of flavor that the coconut oil doesn’t have. I just didn’t want it competing with the extra cinnamon. 🙂

    ★★★★★

    Reply

  9. Sky Williams says

    I came across your recipe after making 1000s of coconut banana mug cake and I must say thank you. My husband and I have fallen in love with your recipe. I wish I share my pics.

    Reply

  10. shuang liang says

    hello Ashley
    i just tried your recipe yesterday afternoon, as a kitchen black hole, i made it successfully!!! and it taste sooo good!!! i didn’t have enough banana, so i trans your recipe into “2 banana version” and still awesome!! it taste moist and the taste of coconut flour is really amazing!!!! adding nut butter into the bread also adds the nut flavor.Though i didn’t add the maple syrup, the salt and the sweet from banana bring to a pleasing balance!
    i just love the recipe so much!!!!!
    thanks so much for sharing this recipe!!!

    ★★★★★

    Reply

      • shuang says

        hello Ashley, its me again ;P
        i just tried using chia seed “egg” substitute for egg, and it turns out a little dry, maybe when using chia seed “egg”, we need to adds a little more liquid or just put less coconut flour?
        (just want to share the chia seed “egg” version with you)

        ★★★★★

        Reply

        • Ashley says

          Ah thank you so much for the update! That would make sense a touch more liquid is needed when subbing with a chia egg. Thank you for the feedback!

          Reply