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Coconut Flour Banana Bread

Coconut Flour Banana Bread

Coconut Flour Banana Bread

I’ve been working on and off for a long time on a coconut flour banana bread recipe.  When I first started baking with coconut flour this was one of the recipes I started to create.  I’ve been through so many trials with it where it was too moist, the top was sunken in or there was not enough banana flavour.  I finally arrived at this version.

Coconut Flour Banana Bread

Coconut Flour Banana Bread

I polled the fans on the Ditch The Wheat fan page about which picture they preferred, flower or no flower?  The results were pretty divided and I was left still wondering, flower or no flower?  Which picture do you prefer: flower for a bit of colour or no flower for a more clean picture?




  1. Preheat oven to 350 degrees F. In a bowl combine egg whites and cream of tartar. Whip the egg whites until stiff peaks form.
  2. In a separate bowl cream together coconut oil and raw honey. Do that for a few minutes until it looks like icing.
  3. Add the egg yolks one at a time to the creamed coconut oil and raw honey. Mix until smooth. Add mashed banana, vanilla and cinnamon until mixed.
  4. Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly add the egg yolk mixture to the whipped egg whites. Mixing it until it is combined.
  5. Line a 7 1/2 inch x 3 1/2 inch loaf pan with parchment paper.
  6. Bake for 50-60 minutes until the top is firm to the touch and a toothpick can be inserted and comes out dry.


13 Responses to Coconut Flour Banana Bread

  1. Shaleeta June 27 at 12:21 am #

    Excited to try this! Bought some coconut flour at Bulk Barn, and have been since looking for a tasty recipe to try it with. Thanks!
    Also, I prefer the cleaner look of no flower. It’s just too much decor with it there.

  2. Lulu August 18 at 9:16 am #

    This is not good, at all. I wanted to post because I appreciate real reviews and like to see when others like or don’t like recipes. This one not bad, sorry.

  3. Kelly August 24 at 9:19 pm #

    Our family is new to paleo and gluten free eating and being newbies we’ve been trying different bread recipes. This one is definitely the best of the banana recipes. Thanks so much for sharing it with us.

  4. Chrissy August 26 at 6:53 pm #

    This looks really easy and yummy! Thanks for the post. I also prefer the photo with no flower. :]

  5. Dana August 26 at 10:48 pm #

    I loved this recipe. The separating of the eggs, whipping and creaming seemed like a lot of work at the time, but it really paid off. So moist and delicious! Thanks for sharing.

  6. Petrina September 5 at 5:29 am #

    I didn’t have coconut oil so substituted rice bran oil. The batter was very, very, very runny, like chowder consistency. I added 1/2C (70g) wholewheat flour to make it more like runny pancake consistency (since I’m searching for uses of coconut flour, not trying to avoid wheat). It’s in the oven now, in a bundt tin as it looked too much batter for the loaf tin.
    Petrina recently posted..The Chicken BLT Unwich + A Giveaway by MightyNestMy Profile

    • Petrina September 5 at 5:31 am #

      How do I under the last sentence on my previous post? I didn’t post the chicken BLT unwich link.

    • Carol Lovett November 4 at 12:22 am #

      Coconut oil is a solid fat. You made the batter runny by using rice bran oil.

  7. Y September 28 at 8:42 pm #

    Can I cook it using a cast iron skillet?

  8. Y September 28 at 8:46 pm #

    Also is there anything that I can sub for the cream of tartar?

  9. Serena November 13 at 10:18 am #

    I have a can of pumpkin on hand I was wondering if you think it’s possible to add a 1/2 cup off of pumpkin instead of banana? Also can I substitute maple syrup for honey without destroying original recipe?

  10. Janeen L February 14 at 6:14 pm #

    Do you happen to have the nutritional values of your recipe?

    • Carol Lovett February 15 at 6:46 pm #

      No, I no longer offer that. You can easily check on sites like

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