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Coconut flour banana bread.

Get the Recipe: Coconut Flour Banana Bread

This coconut flour banana bread is soft, fluffy and moist! It is made without any added sweetener and comes together easily. This recipe is great for breakfast, an afternoon snack or even healthy dessert!
5 from 4 votes



  • First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper (I used 8 inch by 4 inch).
  • In a mixing bowl, add mashed bananas, creamy nut butter, melted coconut oil, eggs and vanilla. Stir to combine.
  • Then, add in cinnamon, baking soda, baking powder and coconut flour. Stir to combine.
  • Fold in the chocolate chips.
  • Add batter to the lined pan. Place a piece of tin foil over the top of the bread. This prevents burning.
  • Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
  • Finally, remove from oven. Cool fully before slicing into.


  • Coconut flour is very distinct and absorbent.  Do not substitute another flour in this specific recipe.
  • Use ripe bananas for best results.  This recipe does not have any added sweetener.
  • Any creamy nut butter works.  Use one made from nuts and salt only.  Almond butter and cashew butter are great options.
  • If needed, replace melted coconut oil with avocado oil or even melted butter.
  • Any type of chocolate chips work!  I used chopped dark chocolate to keep this recipe sugar free and dairy free.
  • Do not bake uncovered.  Coconut flour has a tendency to burn, so this bread must be covered with tin foil in the oven.
  • Likewise, the loaf pan must be lined with parchment paper.  Coconut flour can stick to pans easily.
  • Fully cool before slicing into.
Calories: 313kcal, Carbohydrates: 23g, Protein: 7g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 204mg, Potassium: 241mg, Fiber: 5g, Sugar: 7g, Vitamin A: 112IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 1mg