Coconut Flour Banana Bread (Paleo, No Sugar)

Jump to Recipe·Print Recipe

This coconut flour banana bread is dense, but moist and tender with a sweet banana flavor. It's made with coconut flour, only sweetened with bananas (no sugar added), gluten free and paleo friendly.

I've never met a banana bread I didn't like and this coconut flour banana bread is no exception!

This paleo banana bread has a dense texture, but is still moist and tender. Since it's only sweetened with bananas, this bread isn't overly sweet and is actually healthy. It's made with coconut flour and tapioca starch - completely gluten free and grain free.

Slather a piece with sunbutter or homemade jam, enjoy toasted and topped with cream cheese or eat a plain slice right out of the oven. Any way, you can't go wrong!

Why You'll Love this Coconut Flour Banana Bread

paleo friendly - made with healthy, wholesome ingredients.
gluten free, grain free and nut free - made with a combination of coconut flour and tapioca starch.
dairy free - no butter or milk
easy to make - a simple, one bowl banana bread
no sugar added - only sweetened with ripe bananas

Ingredients

The full recipe for this coconut flour banana bread can be found in the recipe card below, but here's an overview of what you'll need:

ripe bananas, mashed - I recommend yellow bananas with many brown speckles
large eggs - eggs help with the structure of this banana bread and I don't recommend an egg replacement/substitute
coconut oil, melted - coconut oil not only creates moisture, but also adds to the flavor
vanilla extract - for flavor
coconut flour - since this is coconut flour banana bread
tapioca starch - helps with the texture and structure of the bread. The best substitute is arrowroot starch.
baking powder - I like to make my own paleo baking powder, but any will work.
baking soda - for the rise
salt - enhances all the flavors
cinnamon - optional for flavor

Ingredients needed to make banana bread with coconut flour.

How to Make Banana Bread with Coconut Flour

The batter for this banana bread is made in own bowl, poured into a lined loaf pan and then baked in the oven. Here are the step-by-step instructions:

First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper.

In a large mixing bowl, combine all of the wet ingredients.

Mix in the dry ingredients.

Pour the batter into your lined loaf pan and bake in your preheated oven for 50-55 minutes.

Cut paleo coconut flour banana bread on wire cooling rack.

Cool loaf to room temperature, then slice and enjoy!

Tips and Tricks

Measure ingredients by weight: For best results, measure the ingredients by weight (when given) with a small kitchen scale. Since coconut flour is very absorbent, it's important to make sure that measurement is accurate.
Don't skip the starch: tapioca starch really impacts the texture of this bread. Arrowroot is fine as a substitute.
Add sweetener: want your banana bread to have more sweetness? Feel free to add in a couple tablespoons of maple syrup, honey or coconut sugar. You could also throw in a few dark chocolate chips or chopped nuts.

Storage

This loaf is best placed in an airtight container and stored in the fridge, up to one week. For longer storage, you can slice the loaf, wrap it in parchment and place it in a baggie. Keep in the freezer for up to one month.

FAQ

What bananas are best for banana bread?

For all of my recipes, I like using ripe bananas that are yellow with many brown speckles. They're sweet, with a good flavor and texture for making banana bread.

Do I have to use tapioca starch?

Tapioca starch is added for texture and structure purposes - I don't recommend skipping it. You can, however, swap tapioca starch for arrowroot starch.

Looking for other recipes like this? Try these: