Omg omg! Could this bread be any more delicious?
I know it seems silly but I could seriously write you paragraphs about how much I love this coconut flour banana bread and how moist, flavorful, and nutritious it is. It’s also grain-free, gluten-free, dairy-free, and paleo-friendly! I first shared this recipe back in 2015 (yes, a decade ago) and I’ve probably made it 100 times since then because it’s SO easy and makes the perfect snack.
Bake up a loaf and enjoy with a slather of nut butter, flaky sea salt, and of course, a cup of coffee.
Fall in love with coconut flour
I’ve been adding coconut flour to recipes for over 10 years now and it’s such a fun flour to work with. It’s extremely high in fiber; we’re talking about 5-6 grams per 2 tablespoons. Crazy good, right? It also contains healthy fats and gives baked goods a subtle sweetness.
Everything you’ll need to make this coconut flour banana bread
This beautiful bread couldn’t be easier to make with super simple ingredients. Here’s what you’ll need:
- Banana: extra ripe bananas give the bread moisture, and it’s the only sweetener you’ll need!
- Almond butter: I love baking with almond butter because it’s relatively neutral in flavor and adds healthy fats.
- Eggs: you’ll need 2 eggs to help the bread bake up properly.
- Coconut flour: the star of the show! Coconut flour keeps the bread grain free, and it’s the only flour you need in this recipe.
- Baking staples: don’t forget the vanilla extract, cinnamon, salt, and baking soda.
- Chocolate chips: who doesn’t love banana bread with chocolate chips? These are optional (but a MUST for me).
Can I use all-purpose flour?
I get asked all the time if it’s possible to substitute coconut flour in place of whole wheat or all-purpose flour. The answer is no! Coconut flour is unique for a few reasons: it’s incredibly absorbent; this means you won’t need to use a lot, and that it requires A LOT of liquid. No swaps for the flour here!
If you’d like to use other flours, try one of these recipes:
- Best Ever Healthy Banana Bread Recipe using all purpose flour
- Chickpea Flour Banana Bread (gluten free!)
- Nourishing Almond Flour Banana Bread
Is there a vegan substitute?
I haven’t tested this recipe using an egg substitute, but you could try using 2 flax eggs in place of the regular eggs. Let me know in the comments if you give it a shot! Alternatively, you can try my Vegan Banana Bread, but note that it is not grain free.
Customize your coconut flour banana bread
There are a few fun ways you can make this bread your own!
- Swap the nut butter: peanut butter, cashew butter, or sunflower seed butter will all work in place of almond butter. If you use sunflower seed butter, please know that the bread likely will turn green after baking due to a chemical reaction. Don’t worry though, the bread will still be good!
- Try new mix-ins: I love adding chocolate chips to this bread, but you could also mix in walnuts or pecans for crunch, or even juicy blueberries!
- Top your slice: as I mentioned, I love adding a dollop of nut butter on top, but warm butter an flaky sea salt are also delicious.
Don’t forget these banana bread tips
- Follow the recipe. The best way to ensure the success of this healthy coconut flour banana bread is to follow the recipe and use the exact ingredients as written.
- Use overripe bananas. Using bananas that have LOTS AND LOTS of brown spots and are very soft will help keep this bread both sweet, perfectly moist and delicious.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Try it the next day. Banana bread is always best the day after it’s baked, as the sugars release the bread gets sweeter!
How to store & freeze coconut flour banana bread
- To store: this banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.
- To freeze: simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat!
More quick bread recipes you’ll love
- Paleo Zucchini Banana Bread Bars
- Healthy Birthday Cake Bread
- Healthy Chocolate Brownie Banana Bread
- Peanut Butter Lover’s Banana Bread
- Paleo Orange-Kissed Loaf with Dark Chocolate Glaze
I hope you love this coconut flour banana bread! If you make it, be sure to leave a comment below and rate the recipe. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Paleo Chocolate Chip Coconut Flour Banana Bread
Ingredients
- 1 ¼ cups mashed banana (about 3 medium ripe bananas, mashed)
- 1 teaspoon vanilla extract
- ¼ cup (64g) almond butter
- 2 eggs, at room temperature
- ½ cup (56g) coconut flour
- ¾ teaspoon baking soda*
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (90g) chocolate chips, dairy free if desired plus extra for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a 8x4 inch or 9x5 inch loaf pan with parchment paper and spray with nonstick cooking spray.
- In the bowl of an electric mixer or in a regular bowl, combine bananas, vanilla and almond butter; mix until well combined, smooth, and creamy.
- Add in eggs, one at a time and mix until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
- Pour batter into prepared pan and smooth top. Sprinkle a few extra chocolate chips on top. Bake for 25-35 minutes or until tester inserted into center comes out clean.
- Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Photography by: Eat Love Eats
This post was originally published on January 22nd, 2015, republished on December 12th, 2018, and republished on August 9th, 2025.
Very good!! Even w/ only 1 c banana!! Came together so quick😜😋
Perfect! Glad you enjoyed!
Greetings from Sydney Australia Monique, I made your recipe for the first time yesterday and it was delicious! I used a total of 300 g of banana and I was wondering if you could possibly give me your metric measurements for the banana for this recipe. 1 ¼ cups mashed banana upon my research gave me very different metric measurements from different US sites. I find especially when it comes to baking it’s fantastic to have metric measurements for all ingredients listed.
I also substituted the chocolate chips for blueberries and this worked beautifully. I drizzled every slice with a little of my two favourite nut butters. Thank you again.😊
Hi Nancy! So glad you enjoyed! I’ll definitely keep that in mind when I test future banana recipes 🙂 Blueberries sound delicious in here, too.
We’re baking it right now…
AND IT SMELLS YUMMY!!!
by the way, cashew butter works, too! I had to use it instead of almond.
Glad you tried cashew butter and had success 🙂
Love that!
Gorgeous and moist not too eggy which I love! Perfect ratios will be making again. I added no added sugar white chocolate chunks
Glad you loved this one!!
This was great! I used peanut butter instead of almond butter (not paleo/whole 30) and 5 ripe medium bananas. I baked in an 8×8 pan for about 50 minutes and it doubled in size in the oven. It came out firm on the outside and perfectly gooey on the inside. Will definitely be my go to coconut flour banana bread recipe.
I’m glad the PB worked out well! Such a great snack or treat 🙂
I substituted walnuts for the chocolate chips and we loved it however, I was pretty worried about how wet it was even when it was finished cooking. I did cook it for a total of an hour and toothpick came out clean, but it was very moist to the extent that it was difficult to cut. Things improved once I refrigerated out.
Can you add coconut oil and Greek yogurt to this recipe to make it similar to your regular banana bread?
Hi! I wouldn’t recommend adding extra wet ingredients here as the texture will not turn out the same.
Used egg replacer since my little has an egg allergy and it didn’t turn out. Yuck.
Hi Summer – Did you use a flax egg? Or another type of egg replacer?
This chocolate chip banana bread turned out amazingly! Usually breads with coconut flour end up quite dry but this bread is super soft and moist. I did end up cooking it for 35 minutes and I feel like I may cook it a couple minutes longer on my next try. But I’ll definitely be making this again!
I’m so happy it turned out great, Chris! And good to know about the bake time. Ovens can be SO different!
This was SO GOOD! I was a little hesitant because there was no honey/maple syrup or sweetener of any kind, but man this was tasty and disappeared fast. I used peanut butter instead of almond butter because it’s what I had, but WOW — absolutely delicious and so easy to make.
Perfect! I am so glad you are loving this recipe ❤️
I am currently making your banana bread. I am interested how it will come out. It looks amazing. I will keep you posted on how it turned out.
Hope it turns out great!
My go to recipe for grain free banana bread! Question.. How long to cook this if I made regular size muffins instead?
Yay! I am so glad you are loving this recipe. I haven’t tried making these into muffins, but I would start at maybe 15-20 minutes, but keep a close eye on them, because I am not exactly sure.
Super yummy but I feel like mine came out a little to soft and mushy I probably needed more flour
Thanks for the feedback, and sorry to hear that! Did you pack your coconut flour into the measuring cup?
I’ve been making this for awhile and it is beyond amazing. After making it plain I added chocolate chips. Big mistake. Too addicting. Now I just add the chips to the top for less calories. So darn delicious. I make 2 at a time and freeze the second one. Tastes perfectly thawed. Can we incorporate protein powder instead of the flour in this recipe? Looking for recipes with protein powder. I am going to make the zucchini bread with protein powder next.
HAHA too addicting!! So funny. Glad you’re obsessed! And hmm I haven’t tested protein powder in here so I’m honestly not sure how it would come out. Let me know if you try it, though 🙂 You can search “protein powder” on my site for other recipes using protein powder, too.
These were super dense, almost gummy like. I’m not sure if it was since it was exclusively using coconut flour and not a mix of flours, or user error, but this was definitely not what I hoped for! It was pretty easy though and still edible, just a bit disappointing. I am glad I tried it as I had extra coconut flour and did not have almond flour on hand which I think combined has a preferable texture. So if you’re looking for a GF banana bread, I think there are better ones out there (including on AK!), but if you need or want to use coconut flour this one would do!
Hi, Hannah. Thanks so much for the feedback, and sorry to hear it didn’t come out great. I haven’t had mine turn out dense/gummy but we can try to retest this one soon 🙂
Mine turned out very undercooked and I don’t know why, I think I will try this recipe again. The only change I made was using sunflower butter. And I baked it for 35 minutes and it was stilk super mushy and wet. Will try again and maybe will use peanut butter this time
So sorry to hear that, Natalie! I’m not sure what could have gone wrong… Did you measure the amount of mashed banana? I’m wondering if maybe they made it too moist?
Try packing the coconut flour. The first time I tried it, I got similar results. Now I pack the flour and it is perfect consistency.