Coconut Banana Bread

Coconut Banana Bread-

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This Coconut Banana Bread is gluten-free. The majority of the recipes here are gluten-free, not intentionally, but just because of what we cook, and eat. I realized, though, that this website was needing more gluten-free baking recipes, so I’ve have been experimenting with some alternative flours.

Coconut Banana Bread

I used coconut flour in this loaf. And then, just to up the coconut ante, I also used coconut sugar, and flaked coconut, too. The result is a deliciously tropical, moist loaf. What I love about it? It’s pretty guilt-free! No oil, minimal sugar, high in fibre, protein, and heart-healthy fats. It’s low in calories, too, but high in the good carbs that give that good energy.

Banana bread is, of course, a tasty way to use up overly ripe bananas. It’s also very quick to mix up a loaf of this quick bread and pop it in the oven.

As with most baking, it makes your house smell wonderful. And it’s a perfect snack for a packed lunch or afternoon coffee break. Or just when you want something just a little bit sweet. A whole loaf freezes very well, but you can also wrap the slices individually for convenient lunch packing.

Coconut Loaf being sliced

About Coconut Flour

Coconut flour is made from solid coconut that is ground into a fine powder. As a result, it has a slight coconut taste and fragrance, so it works well when that is desirable, like this banana bread, these yummy Blueberry Coconut Waffles, or these Coconut Shrimp Tacos.

Coconut flour is pretty wonderful, nutrition-wise. It’s gluten-free, yes, but it’s also high in fibre, protein, and the beneficial fats that coconuts are known for.

However, this is flour that can be a little tricky to work with until you get used to it. It’s very absorbent flour because it is very dry. For this reason, you will need much less of it in recipes as compared to wheat flour. You also will need more eggs, and this recipe has five. That many eggs make the loaf even higher in protein and eliminates the need for any oil or added fat.

A close up of a slice of banana loaf with coconut

About Coconut Sugar

Coconut sugar is made from the sap of the flower buds of coconut palm trees. It’s brown in colour and similar in flavour to brown sugar. It doesn’t taste like coconut. There is no real nutritional benefit to using coconut sugar versus cane sugar. It’s refined sugar and you can easily use brown or white sugar in its place, in equal quantities. Find out more about different forms of sugar here: Ranking Sugars, From Best, To Worst.

I like using coconut or brown sugar just because I like a darker loaf and a touch of caramel flavour. This coconut banana bread doesn’t contain a lot of sugar, just a quarter of a cup.

Want to try another delicious Banana Bread? Check out this recipe for Maui Banana Bread.

A banana loaf partly sliced


Coconut Banana Bread

Coconut Banana Bread

This moist and flavourful Coconut Banana Bread is made with coconut flour, zero oil and just a little sugar. It's gluten-free, and low in calories, too.
5 from 9 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 133 kcal


  • 2 cups very ripe peeled banana mashed. (about 5 bananas)
  • 3/4 cup coconut flour
  • 1/2 cup unsweetened coconut flakes
  • 5 eggs beaten
  • 1/4 cup coconut sugar. or brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract


  • Preheat oven to 350°
  • Line a 9 x 5 loaf pan with parchment, leaving an overhang over each end
  • Put all ingredients in a large bowl and beat with a spoon until smooth.
  • Spread batter in prepared pan
  • Bake in center of oven 50-60 minutes, or until center is firm
  • Cool in pan on a rack
  • Remove cooled loaf from pan by loosening the sides with a knife, then using the parchment overhangs to lift out.
  • Slice and serve


You may be tempted to cut right into this loaf while it's still hot, but try to have patience and allow it it cool first. It will slice much more nicely, and believe it or not, it will taste best when cooled.  Keep in fridge for up to 4 days, or freeze


Serving: 1gCalories: 133kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 68mgSodium: 149mgPotassium: 184mgFiber: 4gSugar: 9gVitamin A: 125IUVitamin C: 3.3mgCalcium: 20mgIron: 0.8mg
Tried this recipe? What changes did you make?Let us know how it was!

Two slices of banana bread


Coconut Banana Bread

20 thoughts on “Coconut Banana Bread

  1. Mmmm this sounds lovely! I’ve used coconut sugar before, but I’ve never baked with the flour. I’ll have to try it out!

  2. I can smell the wonderful aroma of this bread baking in the oven. It brings back memories of when I was in Hawaii. I can’t wait to try your recipe!

  3. I happen to love the smell of coconut flour. I too have gluten free recipes on my site. This sounds delicious, and I would even have this for breakfast.

    1. Hi Dorothy, I know, you don’t think of protein when you have banana bread, right? But so many eggs in this one make it that. And you would never know there’s no oil in there! 🙂

  4. This is the second recipe I’ve seen today that makes me happy about all the added coconut. To elaborate a little bit, I tend to get tired of recipes that use coconut (oil, sugar, flour, whatever) in every recipe, not because there’s anything wrong with the ingredients, but because if you’re going to add a little coconut flavour (I’m looking at you coconut oil), you might as well go all-in. So cheers for doubling down and really letting the coconut shine in your banana bread. It looks like a spectacular recipe!

    1. Hi Sean, the coconut is just so useful and versatile, isn’t it? And the bonus is, it’s a flavour that can be delicious in either savory or sweet dishes. Thanks for stopping by!

  5. Making banana bread is one of life’s pleasures. I am intrigued with making it with coconut flour (it is tricky, isn’t it?). I can see how the moistness of the extra eggs and sweet bananas would work perfectly with this flour. Thank you so much for sharing this recipe, Colleen. It sounds lovely and I am looking forward to trying it.

  6. Whenever banana bread pops up on my screen, I always wish the smell of it baking came along with the image. Although, I’d probably try to eat my computer, so maybe it’s best how it is. This looks delicious, Colleen! Wish I had a slice right now.

  7. This looks delicious! ? I’ve done a bit if gluten free baking and agree on the eggs. I made a coconut flour pancake recipe and needed 5 eggs!

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