Coconut Flour Banana Bread [Paleo, Gluten-Free, Dairy-Free]

sliced paleo coconut flour banana bread on white plate

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4.1 from 10 reviews

An easy Coconut Flour Banana Bread that is super simple to throw together and full of flavor. Naturally Paleo, Gluten-Free and Dairy-Free!


  • 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
  • 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. 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 fully 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 your 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.


*There are no substitutions for coconut flour, as it’s baking properties are so unique. I do not recommend using other flours to substitute.

**Any natural nut or seed butter should work

***9×5 pan will work, your bread may just be a little thinner

Recipe slightly adapted from Ambitious Kitchen