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Banana bread with slices on chopping block.
5 from 4 votes

Amazing Coconut Flour Banana Bread (Paleo)!

Coconut flour banana bread with the perfect texture that is also grain, gluten, and dairy-free (Paleo)!  This nut-free version of a favorite classic will become your go-to!  Warning:  make this and as the aroma fills your house, they'll come running, so make sure you get a slice for yourself.  Freezes beautifully, and such a wonderful treat for those looking for nut-free banana bread that is refined sugar-free!

Course Bread, Breakfast, Dessert, gluten-free, grain-free
Cuisine American, Breakfast, Dessert
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10
Calories 111 kcal
Author Christine Galvani


  • 1 cup mashed bananas (about two bananas)
  • 1/2 cup coconut flour
  • 1/3 cup tapioca starch/flour
  • 1 1/2 teaspoons baking powder (make sure gluten-free)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 large eggs
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons organic coconut sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon lemon juice
  • 1 teaspoon coconut oil


  1. Preheat oven to 350 degrees F.  Line a loaf pan with coconut oil and parchment paper or fully in parchment paper.  Size parchment I cut:  7 x 14 top, and 3.5 x 14 bottom.

  2. Add coconut flour, tapioca starch, ground cinnamon, baking powder, sea salt to a small mixing bowl and whisk to combine until smooth and no lumps.

  3. In an electric mixer, add the eggs, vanilla, maple syrup, coconut sugar, coconut oil and beat for about a minute.

  4. Add the coconut flour mixture to the mixer and beat for another minute until combined.

  5. Add the banana mash and mix for about 30 seconds until just combined.

  6. Set the batter aside for 5 minutes.

  7. Pour the batter into the loaf pan and bake for 40-45 minutes until a toothpick comes out clean.   Loaf pan I use: 4.5 x 8.5 x 2.75 (or 11.4 x 21.5 x 6.9 cm)

  8. Let banana bread cool on cooling rack and slice when completely cool.  Store for a few days in the refrigerator.

Recipe Notes

Baker's Tips:

  • Use ripe bananas (maybe a few black spots) with no green if possible.  Your bread will be sweeter.
  • Let cool for 10+ minutes before slicing.
  • Only uses a teaspoon of coconut oil, but could probably omit if looking for oil-free.
  • Toss in a few tablespoons of dairy-free mini chocolate chips for an extra treat.
  • The eggs are necessary because coconut flour needs moisture and do not believe flax or chia eggs would work in this recipe.
  • Do not substitute the coconut flour for another gluten-free flour (like almond).
  • For gluten-free baking powder, try this recipe.


  • Does the coconut flour banana bread taste eggy?  No, since I used only 4 eggs, this bread does not have a pronounced egg flavor.
  • Is this bread freezer friendly?  Yes!
  • Can I omit the eggs?  I have not tried this and do not believe it would work due to the properties of coconut flour.
  • How do I store this banana bread?  Store in an airtight container, or plastic wrap.
  • How long does this banana bread last?  It's best consumed the day you make it, however, store in the refrigerator for a day or two.
Nutrition Facts
Amazing Coconut Flour Banana Bread (Paleo)!
Amount Per Serving
Calories 111 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 84mg28%
Sodium 111mg5%
Potassium 181mg5%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin A 140IU3%
Vitamin C 2.1mg3%
Calcium 42mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.